Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Ive been wandering this site for a couple weeks with so many questions..finally i got permission to post! lol
We just bought an XL egg and I cooked some drumsticks on it yesterday.. My grate was not raised or anything just a stock egg.. I am worried I need to use a drip pan under chicken? I dont want a bunch of goop at the bottom from drippage since I eat a lot of chicken. Ive read that its best to cook on a raised grid but how do i know when to and not to use a drip pan? I hope this isnt a dumb question. Im used to cooking on a weber q..recently cleaned it and it was disgusting.. must..baby..bge
also.. would it be best to use the platesetter/woo/or flip3.. my platesetter is on the way but i guess im wondering why i might need the woo or flip3 (they look the same to me) i guess they are less fragile from what i can tell.
Any help would be awesome!