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  • Well, well.  almost 13,000 views and 500 post later my thread is going strong.  I saw monte's Stl and had to comment since I was born and raised there.  Currently living in KC.  Heres to another I70 World Series.  If we can get past Baltimore, almos…
  • overland park, KS  66221
  • haha, thanks for the rib props but no, no pics on this one, I have good smoke ring pics on previous briskets so did not really need the pics, I just needed to see it happen again on one of my cooks!  And now as others struggle through the same issue…
  • all about trying to get a smoke ring.  Just trying to get the temp as low as possible for as long as possible without actually putting the meat on frozen
  • ok, so is the consensus I am getting to 140 that quickly because of meat temp?  How long do you guys usually take to get to 140?
  • hmm, that's what the probe says when I put it in.  There is probably 20 min actually between grill and fridge as I pull it out of the fridge and inject it before I throw it on...
  • Update:  Did brisket today.  Added extra Sea Salt, spritzed with Apple cider vinegar and apple juice every 30 min and still no smoke ring.  unbelievable that I can't make one anymore.  Temp was weird though at the beginning.  I went from refrigerato…
  • So maybe its the moisture thing, although I keep a water pan underneath.  Maybe spritzing with apple cider vinegar and apple juice once every half hour for the first couple of hours would help?  Looks like in that article Seneca referenced they were…
  • I know I know it doesn't matter. But it does to me!  The fact that I can no longer create a smoke ring on brisket or ribs when I did it almost every time has got me completely stumped.  And honestly, this should be fixable.  If it worked before it o…
  • no same rubs, and the weather has been both cold and hot over the last couple of months with the same results.  Also I use a water pan for all my cooks, which is consistant both pre and post smoke rings..
  • Thank you Smitty!  SGH, I have tried to separate it but as I said, I cook to pull so if I try to slice at 200+ if falls apart.   Any word of wisdom appreciated.
  • Haha fair enough cazzy, Did not realize there was another superman before it and after CR.  That will teach me to post about something a bottle of wine in without doing a little homework... well probably not Now if there was not at least a "dedic…
  • little over 3 bucks Travis...
  • Thanks buddy!  I've been on the journey for about 6 months now and enjoying every minute of it.  I live in the Kansas City area and was curious what other paid around the country for equivalent.  ironically Costco is one of the few places around her…
  • CookingNurse, which organs are not recoverable?  And for that matter, what constitutes an organ?
  • born + raised in the STL my friend... next time I'm over there I'll check out your goods stlcharcoal.  I live in KC now so much more of a BBQ snob than I was when I lived there
  • So far 29 views and 4 comments.  Take away 30% for multiple views and there were 20 people who looked and did not post what they did!? Throw it out there:  Brain surgeon, Chemist, Teacher, Architect, Stay at home mom/dad, Trash Collector, Arena foot…
  • I'm afraid the bark gets to dark at that point, which is really why I wrap it in the first place, to keep from black bark...
  • a lot of people depressed about their pizzas, what would you say is the biggest disappointment?  My problem was raw doughy tasting crust and I think I figured out the secret...  
  • Yeah I suppose common sense should have prevailed for me here.  I thought there was an off chance that by it not fitting it was sealing up the sides for better airflow or something... anyway problem solved, case closed.   Thanks Eggers!
  • Yep, it goes down just find the other way around, which makes sense, except for the instructions say that the small rounded notches on large, medium, small eggs should be up, not down.  On the XL egg they should be down. 
  • Here is a picture of the gap
  • That's the problem.  The fire ring is not actually sitting on the fire box.  the curvature of the BGE keeps it from resting on the firebox and sits about 1/2 inch above it.
  • why do you foil your thermometer?  I have the same one and don't do that.  Does it hurt the wire or something leaving it exposed? 
  • thermometer works, tested with another just to be sure.  Never heard of a stall at 185, little late in the game!  Oh well, its at 189 now and im running at 275.  I'm trying not to blacken the bark too bad so I don't want to go much higher.  Tenting …
  • It went it fairly easily, maybe not butter, but close.  Also, is undercooked brisket dry?  Cause this stuff was pretty dry.  And why was it so dark, where is the nice pink smoke rink with the lighter color meat?
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