Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Never meant to sound weird. I was actually following a recipe I read somewhere for smoking kabobs. The veggies came out great, and the chicken had a great smoked color, it just wasn't as wonderful as I had hoped. [p]If I just wanted to grill it, …
  • canadian abcon,[p]I use the platesetter & a drip pan with water & red wine below it.[p] Dave
  • Hank,[p]I have done both Spare & Baby Backs, I really like the Spare Ribs when I can find them in a smaller size. I get my Ribs at Sam's & it seems like the Spare Ribs that they handle are VERY LARGE. So I have went back to Baby Backs. [p] …
    in Spare ribs Comment by Dave January 2007
  • SuperDave,[p]Glad you like our site and thanks for the heads up on the stone. Gotta get a peel. Does the same caution hold true for the plate setter? Sometimes I switch from direct to indirect on the fly, putting the cold plate setter on an already …
  • Good Eats,[p]Thanks! I agree with you about the Dizzy Pig folks. I followed their recommendations on time/temp when smoking the bacon. I've already put one of their sampler pack on my Christmas wish list. [p]Dave
  • Celtic Wolf, How'd that happen?
  • fishlessman, What type of charcoal do you use? - What is your opinion of Kingsford?
  • Richard,[p]Email me too, me too! (please.) Thx, Dave
    in Brisket HELP Comment by Dave August 2006
  • tstick,[p]Thanks Everyone. I will try glueing it back together today.[p] Dave
    in Egg Snuffer Comment by Dave July 2006
  • sigmore,[p]Thanks, I put a piece of Aluminum Foil on the top & then put the Daisy Wheel on top of it. [p] Dave
    in Egg Snuffer Comment by Dave July 2006
  • stripedbass,[p]tks for the quick responce - buying today.[p]Dave
  • wyldwood,[p]Thanks - Reason for my question is -- Green Egg folks very clear about NOT using spray bottle for flare-ups. Thought maybe the hot ceramic might crack.[p]If I get hit by lightning -- I'll be cooked - overdone![p]tks - Dave
  • Woody, Thanks
  • TG Scouter, Thanx,my son and mehad to pry it open today. It hasn't been cold. I scraped around and on the gaskets to remove some build up. I'm smoking a butt now and it's getting harder to open. When I open the lid there is a black film on the g…
  • Biggy "M",[p] Try here[p]
  • Biggy "M",[p]I don't think it would be a good idea to put ice on a hot pizza stone. My understanding is that they ( The pizza Stone )are just like the Egg, they should cool down slowly. I think Naked Whiz just put out an article on Pizza on the Eg…
  • Pressed Meat,[p] Are you getting the Eggnest with your new Egg, or do you plan to buy or build a table for it? I like the Eggnest so I can move mine back & forth from the garage. You will most likely need a Platesetter for indirect cooking. You w…
    in The Switch Comment by Dave August 2005
  • Nature Boy,[p]Hey Chris:[p]Thanks !! I now have a little more info & will try again. How's the VOX ??[p] Dave
    in Spice Question Comment by Dave July 2005
  • RRP,[p]Hey THANKS, I will keep looking for it. [p] Dave
    in Spice Question Comment by Dave July 2005
  • Smokin' Todd,[p]I used Cedar(last night) and spent about $110.00 Although I didn't follow any of the plans. Looks great though.
    in Lg. BGE Cart Comment by Dave June 2005
  • Essex County,[p]Looks good. How long do you plan on cooking it & at what temp?[p] Dave
    in First Brisket Comment by Dave June 2005
  • fishlessman,[p]So these cuts were made from a whole Pork loin?[p] Dave[p]
    in riblets Comment by Dave June 2005
  • egret,[p]Great photoshop. Not bad on the eyes either.[p] Dave
  • GrillMeister, Thanks for the help .I'll let you know how it turns out in a couple of weeks.
  • GrillMeister, I was reading about your brisket that placed so well.I am wanting to attempt one .I tryed one a couple of years ago and said i never would again.I need someone to tell me how to do a brisket from start to finish.I have a medium egg, i…
  • ShortRib,[p]What cut of meat did you use for your Jerky?[p] Dave
  • Borders,[p]What temp do you have your Egg at?[p] Dave
  • peter brunette,[p]Peter:[p]This question has been brought up numerous times. I would definately opt for the Large. With a family of 5 this would be your better bet. I have a Large & am very glad that I picked this size. There are just my wife & myse…
  • jake42,[p]Jake:[p]Please give us details on how you cooked your Pizza. It looks good.[p] Dave
    in pizza Comment by Dave December 2004
  • BBQBluesStringer, I too am glad you posted the sourdough information. Which cultures have you used? I ordered the one from France. Thanks Dave
Click here for Forum Use Guidelines.