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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JKlo10 ·


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  • Mr_Egg
    Hi JK

    I'm new to this game so I can help with some probably bad advice as its all still new to me as we'll!,

    Temperature control was def the biggest headache for me.. My tip is patience and don't fiddle too much with the vents as it takes time for the egg to drop in temp and then get back up again. Was a nightmare for a while.
    Also I found the charcoal is key . I got some from the garage and it was really bitty. The temp would get stuck at about 100 then all of a sudden "whoomp!" Sounded like something dropped and the temp shot up. I think nice chunky charcoal seems to work better. Sadly that's the super expensive egg stuff. Used big k as well which is ok. Also cleaning out your egg everyso often really helps
    Recipes: ironically chicken is the biggest revelation in some ways as its so juicy. Jerk is great in my view. I bought BBQ university / bible by Stephen raichlan (?) . It's really good.
    Also shoulder of lamb low and slow in tacos is very good plus ribs etc hope it helps!
    June 2013