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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • RRP
    RRP here again...when you posted tonight that guy has been flagging you how do you know it was him? I see someone nails me for some reason, but never know for what post and by whom? Mind sharing that insight with me. BTW if you want to tell me in private my email is Thank you!
    December 2014
    • stemc33
      Ron, when you click on the highlighted tabs, the list of names will appear above the tab. So, if you have 4 people click on "like" all the names will appear above. I can't do it from my phone though. If I do it from my phone, I'll get a message that reads "you cannot comment on your own post". The easiest way for me is to tap on the agrees/disagree/like tabs from my profile page and then scan through the posts. This also works with others threads. Just tap on the tab and you'll see who's agreeing or disagreeing with the post.
  • RRP
    Your bottom vent just needs a bead of simple silicone sealant. It is cheap and can be purchased at MANY stores. I do recommend that you go with "clear" though. Now if you really want to do it the RIGHT way, then take out the fire ring and the firebox. After cleaning you will see the nuts on the back side of the 4 bolts holding that vent in place. Remove them and the vent, clean all the old sealant and apply a fresh bead all the way around and then re-install the vent. Done properly that way then that should solve that problem for the rest of your life!
    October 2014
    • stemc33
      Thanks for the advice Ron. I haven't check my home page for a bit, sorry it took so long to acknowledge.
  • JWhirlwind
    My cooking the butt with three different methods was just for the hell of it. Experiment only. The one thindg that really did work was the added seasoned water in the roaster. When the butt hit 200, I let it rest and then pulled it in the liquid. It was so moist like that. Not too wet or greasy but really nice. I only used a fork to break up the meat. Although I have a Nikon camera, I did not take a picture. My bad.
    August 2013