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  • Fluffyb, Just want to make sure I set the egg right, for the oven I put the place setter in will the legs up and then the grate on top of that.
  • We should make a new rule. If you post a picture you must post the recipe. What does everyone think?
  • Celtic Wolf,I planning a small 4 pound bone in leg of lamb roast tomorrow, about how long in time at that temp?
  • RRP, Had good luck using "Robinson's Tastee Rings" Burger Press about 5 bucks Goggle it for an online purchase..they are well made...
  • Hank, Amen!
    in BGE temperature Comment by dan June 2007
  • Celtic Wolf, The piece that separated was on top above the handle. I took the steaks off after searing, left the lid closed for about 20 minutes, put the steaks back on and closed the daisywheel and bottom draft. I did not notice the gasket separ…
    in BGE temperature Comment by dan June 2007
  • tach18k, Thanks for the reply that sound like a plan...just great thanks again Dan
  • Celtic Wolf, I would go that way with the TRex steaks, but too many mouths to feed. Thanks for all the help..Dan
    in Ribeye Roast Comment by dan June 2007
  • I've got about 8 pounds of saltwater catfish in the freezer. I would like to do something creative with it that includes using the BGE. Because these cats were really big the meat is kinda strong. So any suggestions on brines or marinades would b…
  • HillbillyWilly, If anyone is looking for BGE parts and accessories we stock most and will ship anywhere. Let me know if we can help. Dan Appliance Sales and Service Shakopee, Mn 952-445-2916
  • Smokin' Todd,or anybody[p]Whare you from, would you be bringing an Egg?[p]I would like to see several Eggers there, The spot I have Planned is a parking lot of a Stove and spa Store that sales Eggs and Egg-accessories. The store is next to a large p…
  • RRP, You're not playing with me here are you - COKE? - have not hear of this before. By the way - an old Farmington resident here - read you bio and was surprised by your location thanks for your help - I think Dan
  • Moonshine Mike, I did 2 butts and a shoulder last weekend, same setup, and everything came out great. The only thing I can see is that the 300 dome temp is a *little* high. I would suggest 250 or even 225. I did it at 225 and it took me a total …
  • I won't be giving my 36" x 8' away any time[p] What do you think of your mini? Is it too small?
    in Mini or Small? Comment by dan April 2005
  • Old Dave, I was under the impression that the plate setter sat directly on the ring, which is why I thought it wouldn't work. If you are saying that I would still use 2 grills, and just have the plate setter in-between it, then that should work gr…
  • Smokin Joe, I have an old large clay egg, so I have been told that the plate setter will not work with it ( plate setter diameter too small ). I might try a second grid and firebricks. Thanks, Dan
  • Smokin Joe, I'm going to be doing the same thing this weekend, Picnic and brisket, and I know when I did my brisked last time, I had it on the extender and indirect. Can you just stick the brisket on the extender and the picnic on top of that? Th…
  • Chet,[p]Would a ham really benefit from a saltwater brine? Seems like it might get too salty![p]I just did a big bone-in ham last weekend and it was wonderful. Used Dave's Double Smoked ham recipe. Always a hit at the family gatherings. [p]Dan.
  • Gretl,[p]Thanks so much to you all for the replies and great information! [p]The weather here in Nebraska is turning colder and a pot of chili cooked on the Egg sounds like a real treat. [p]Dan.[p]
  • Thanks everyone, I have a cheap charcaol grill now, but I am moving intoanew house and thought that as much as I grill ( 5 times a week) I should get something good. Thanks again, I look forward to a lot of good recipes Dan
  • BeerMike,[p]While the other recommendation posted suggested 4-5 hours direct at about 250, I'd suggest a shorter time. These are one of my favorites to do on the Egg, and I do about an hour direct at 300, turning every 15-20 minutes. I marinade fo…
  • Hammer,[p]I did a pan full of stuffed peppers. They were delicious![p]I also threw a couple stuffed jalapenos in there (cleaned out the seeds and stuffed with the same mixture as the stuffed peppers). They were VERY hot, but good. [p]Dan.
  • Wardster,[p]I've tried doing them both indirect and direct. I prefered the results with the direct method. I did them 350 degrees for approx. 45 min., flipping them about every 10-15 min. [p]Came out really juicy, a lot like a big pork chop/steak…
  • FlaParrotHead, You won't be disappointed in your decision. I am 43 and have been cooking on an egg (back then Komado)since I was 18.[p]Try something simple your first time out. Start you grill and a hot fire going 350 to 400. Take some burgers and …
  • Shelby,[p]Meatloaf sandwiches are awesome. Have you ever tried making a grilled cheese meatloaf sandwich? Talk about GOOD! Make a grilled cheese sandwich like normal, but insert leftover meatloaf as an ingredient. [p]Dan.[p]
  • WildBill,[p]I am also doing a ham this weekend for Easter. It was a request by the family as ham's turn out great on the Egg.[p]I picked up a big (12 lbs) 'end shank' ham with bone in. The left over bone makes an incredible pot of beans. A local …
    in Cooking a Ham Comment by dan March 2002
  • JKD,[p]The recipe for "Dave's Double Smoked Ham" in the recipe archives is awesome. It was a smash success at a 4th of July picnic and I've been requested twice since then to make it again. [p]It's very simple and produces wonderful results. Some…
    in Smoked Ham Comment by dan September 2001
  • Tim H. ,[p]I received the small egg for my birthday so I can't complain BUT the small has some limitations I have been finding out. [p]You are very limited on eggcessories. The v-rack is made by some other company and is pretty limited (can't inve…
  • Big Daddy,[p]That looks incredible! I have also tried this recipe twice now and it is wonderful.[p]I was curious if your filet had the skin on the bottom? If so, do you try to remove the skin before egging? [p]It would also appear from the pic th…
    in Paradise! Comment by dan May 2001
  • shiek,[p]I also just tried this last night. It was excellent. First time I tried Salmon on the egg and it was perfect. I used scotch whiskey instead of bourbon (it's all I had on hand) but it seemed to be fine. [p]My wife wants to know when I'm …
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