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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 kamado recipes by following Big Green Egg at:

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I am a native of Philly that landed in California by way of the USMC. I love BBQ, my hometown sports teams and the USMC. I have also grown to love the San Jose Sharks, Oakland A's and San Francisco 49ers. Semper Fi.


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  • I've had the Maverick for over a year and find it a PITA to use to be honest.  To me it's too complicated to choose temp, alarm etc...  I don't know, maybe I'm just slow but it could be more user friendly.  BTW, I only usually use one of the probes.
  • I went to game 3 last night, the tank was LOOOOUD! What a great atmosphere it was.  I think they're all going to be 1 goal games.  Hopefully the Sharks tie up the series on Monday night.  LET'S GO SHARKS!
  • Oh, and thanks for the tip on the vent @nolaegghead 
  • @nolaegghead I think you are correct, so far I've found no issues with it and think it may actually burn a bit  better than lump because all of the pieces are the same size and burn more evenly as opposed to VERY different sized pieces of lump.  @Lm…
  • The basic rub is a Memphis Dust I got from 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion…
  • Yeah, they came out really good, thanks!
  • I'm a bit late, but here's how they came out. Yum!
  • I pulled the brisket at 8 hours after being wrapped for the last hour. The dome temp spiked to 300 degrees after I placed the brisket back in after wrapping but held there. I cheated and sliced a tiny piece just prior to letting it rest....... (STR…
  • At 7 hours I was at about 176 (average) at different parts of the brisket. Although I didn't want to I decided to wrap, only in the name of speeding up the process since the wife-unit is getting hungry...
  • Glad I'm not the only one
  • SGM Davis does not seem to have an issue with it.....
  • buzd504 said: Unless I missed a few, we have been way overdue for a new video.  Thanks for posting, now going to watch. I posted a couple over the last week or so and I have one more to do but will wait until tomorrow to post that, …
  • NPHuskerFL said: FWIW @grussem‌ another good indication on fish is right about the time you begin to see the albumin ooze (whitish liquid kinda chunky in appearance) it's done. Pulling at 155℉ IT allows for carry over cooking. Looks great! …
  • I was going to pull it off when it got to 165 but it was about 155.  The reason being is because there was a smaller piece of salmon I placed on the grill that was not as thick as the other two.  Using the smaller piece as a "tester" and seeing it w…
  • johnmitchell said: I also like Blues Hog barbecue sauce. I mix it with a bit of their Tennessee Red... Great flat.. I too like their Tennessee Red, goes well with my ribs. DIAD said: Looks great! How long did it take? …
  • Thanks for the comments, it was pretty good on the pretzel bun!  I am still trying to decide what I am going to cook for the 4th of July.
  • SkinnyV said: Nice work, craving a CAB brisket myself just need to spent the $40+. I keep it simple salt and.course pepper. I normally only do the salt and pepper as well wit my brisket but this one was experimental in nature so I fig…
  • PERFECTO! The perfect combination of low and slow/hot and fast! A nearly 8 lb brisket done in about 7 hours :-) It was so very moist and tender, absolutely perfect! This is my go to recipe from now on!  The only thing I will do different is add a bi…
  • radamo said: I did one flat and it came a bit dry but tasty.  Going back to basics on the next one... also a flat.  It is just 3 of us, hard to justify a full packer.  Same here as far as people, just the wife and I. So far the last 2 …
  • radamo said: Let us know how it goes. I am going to do one on Sunday.  Going to use a similar method. I sure will, good or bad lol.  Of the 8 brisket cooks I've done there is only one that I would say I have done "perfect".  This ti…
  • TexanOfTheNorth said: Enjoy your weekend and your brisket! Will do, thanks!
  • Alright....... I made up for lost time with the ribs,  foiled them for 15 extra minutes (since I pulled them off the smoker about a half hour early) and all was well. The ribs were a big hit and I now have the confidence to correct a screw-up on the…
  • Thanks for the responses fellas.  I'm gonna leave them wrapped for about 15 minutes longer, open one rack and see how they came out.  I seasoned them like I normally do so hopefully they'll otherwise be okay.....hopefully. 
  • R2Egg2Q said: Ah, it just dawned upon me that you were the gentleman wearing the Couture jersey.  Glad you enjoyed the food ... and go Sharks!   Yup! That was me :-) GO SHARKS!
  • Congrats! Welcome to the BGE world!
  • I know it is a couple days late but here's the finished product.  The rub was excellent as was tbe sauce,  both from Naked Whiz.  
  • Hungry Joe said: Bump that dome temperature up to 250-275. It is hard to get a piece of meat to 200 degrees if the egg is just 215. At 165 internal you may not even be thru the stall yet.   Thanks for the advice, I just bumped it up to…
  • Skiddymarker said: Well you have found someone from the forum to talk with re competitions, @smittythesmoker is the man at Eggs by the Bay.  Oh! :-)
  • Thanks bro. I was pretty disappointed when the brisket came out dry (I can't even figure what I did wrong, I absolutely KILLED it on my last cook). Let me know if you want the recipe, it came out very good.
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