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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bigsmoke ·


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  • Thanks TNW- You saved the night. Have a cold one on me.
  • basselope,[p]I like marinating them in olive oil and balsamic vinagrette. They do best at around 350* for ten minutes per side. After they're ready, I like to slice them lenghtwise in 1/4" strips. Regardless of how you season them, they're great on …
  • smokeypete,[p]I've found that about two hours per pound @ 225* (you'll hear various times), indirect, with a plate setter inverted on the fire ring, works best. I use the V-rack over a drip pan of water, but regardless of all of that, the MAIN objec…
  • The Other Dave,[p]No comprendo.
  • nikkig,[p]Thanks a ton- I'll be sure to post the results on Sunday. Keep your fingers crossed![p]
  • nikkig,[p]Do you cook on a v-rack, raised grid, or what over the pan? And how long do you marinate?[p]Thanks
  • JSlot,[p]Good point JS, and well taken. In fact, I just got through demolishing my 1.5 lbs. without a trace remaining. Even sopped up the juice with a cathead biscuit. I tried it at 500, 2-2-5, then covered in foil for another 5. PERFECT! Rare to me…
  • Julie,[p]10-4, I just figured that out a little late. No big deal, it just seems like every time I do something, it ends up *&%#'ed up. It cooks just as well though.[p]Good Egg to You.
  • A Stick,[p]I just constructed my BGE table using the spacing dimensions b/t the top and bottom shelf, and for the hole. Be careful if you have the new type hinges. I followed the instructions and still couldn't fully open my Egg. I had to put anothe…
  • djm5x9,[p]"Timmy" in the produce dept. recommended that size. He said a whole fryer wouldn't work. I'll know from now on. Thanks.
  • Still Smokin',[p]10-4 on the beer- even a moron like me can excel at that. Thanks for the idea on the round stone on top. I thought about some old bricks as a foundation, but I got worried about it being level. Oh well, as usual, on to plan B.[p]"Li…
  • Nature Boy,[p]Thanks, and it's SaltyDog Thirty. Beer thirty for me was noon today. Tough week, and ready to unload. Thanks for the ideas, as I'm always looking for more. Have a EggTabulous Friday Night, and a better Sat.[p]Good Grilling,[p]Bigsmok…
  • Bob, Thanks. Yes, I meant the cap, not the dome. I also had the vent at the bottom over 3" (or more) open. Appreciate your help. My next smoke will be tuna bellies from the pacific rim I brought back from Guam and froze. I would like to smoke f…
  • Bob,Yes, I thought you controlled the heat by leaving the lid open a bit (by putting it aside to leave a little airhole) as well as sliding the vent? wrong? I know that the heat goes way up with the lid off, but thought that that was part of the…