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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…