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  • Belle's Dad, Slate, with concrete board backing.
  • Randatola,[p]Where casn I get a copy of the StokerLog program? I googled it with no luck.[p]Thanks, David
  • bbqdiva,[p]I agree you're wasting lump. I have a pair of Mechanix gloves I keep with the egg stuff. I use them to put lump in, but I also use them to stir up the lump. With both gloved hands I can really rotate the lump, and push any ash through …
  • sigmore, seems like flat side up is the way to go. Will make the change today and then fashion my own wiggle rod. Thanks for your help.
  • Bucky Buckshot, Thanks! Will turn it over today and see if that helps.
  • RRP, Yep, giving her a good fill for each fire.
  • sigmore, don't know about the ole wiggle rod. Can you describe? Also silly question... should the fire grate be placed flat side up or the side with the beveled holes?
  • Smoking Jacket,[p]As a new BGE owner I put my vote in for a table. You can make it as nice or as simple as you want. Mine is all construction lumber 2x4's and 1x4's and took me literally 2 hours to build. To me the nest looks unstable, and th…
  • FWIW,[p]After looking at the dome and inside of the egg more when I was doing the rutland gasket, I now know that grease coming out of my turkey that was at gasket-level is what caused 3-4" of mine to fry.
  • David,[p]Thanks for the info. I figured the gasket would get worse too. I'd been thinking about a more resistant gasket, so I'll likely go with a Rutland. It definitely didn't burn up at high temp though, as it happened on the turkey, NOT the ste…
  • LUCKY DUCK,[p]Salt was scarce in Italy. Its a rare recipe that uses a lot of salt.[p]Its been a while, but I think it usually made 3-5 good sized (14") pizzas. The crust of course, should be rolled very thin.
    in Pizza Comment by David December 2006
  • Surveyor,[p]All you should need is a little flour to keep it from sticking.[p]My mother's pizza dough recipe from Napoli:[p]4 cups flour 1 tablespoon yeast 2 tablespoons olive oil 1 teaspoon salt[p]1 1/3 c. tepid water (not HOT because hot water…
    in Pizza Comment by David December 2006
  • Thanks for the replies. I have tried slow cooking with the beef ribs and they did turn out great, but I was wondering if I needed to cook them so long. Ihave not tried doing them at a higher temp with a short cooking time since getting my egg and wa…
  • What is the best thermometer to get for smoking?
  • Agree on Global. There is also a great utility knife in the F-**** 7" offset bread knife. Killer knife and $20 via eBay dealers.[p]DJ
  • dwtdc,[p]I highly recommend Dr. BBQ's cookbook as well as Peace, Love, & BBQ by Mike Mills.
  • Morro Bay Rich,[p]Thanks for the info!
    in double grill Comment by David March 2006
  • lockjaw,[p]I have seen where there has been and Eggtoberfest in Mobile at the Sandollar store. They informed me that they had their first last year. You may want to contact them. They have stores in Mobile, Malbus and Foley Alabama.[p]David
  • Scoto,[p]I just built a 57 inch table for my new LBGE. Only sites I know are the BGE site, and the naked wiz site that has some great cart photos but dimentions are few. I just looked at the height and width I wanted and built …
  • IndianaJames, what was the recipe? can you copy it from the old post from appledog?
  • Sundown et all,[p]Thanks for the tips!! David
  • Ryan, I too am the proud new owner of a new XL and am in the process of building a table to house my monster.Would you mind sending me your measurement from the top of your table to the top of your paver.I have not assembeled mine as of yet because …
  • fishlessman,[p]Huge help - thank you!
  • The Naked Whiz,[p]Do you have to restock the lump part way through or can you stock enough lump to go for 15 hours or so in a Small BGE?[p]I have a Large - thinking about getting my retired Dad a small.[p]Thanks
  • Jethro,[p]Thanks to all for suggestions!!![p]David
  • Crab leg,[p]I served the Western Carolina Sauce to 20 neighbors Saturday night and it was a HUGE hit. Great Recipe - Thanks!
  • Jack Voxx,[p]I've only had my egg 3 months, but i'll throw my 2 cents in...[p]1). Buy the large. If you want to make brisket or pulled pork - the charcoal capacity of the Large is a real plus. If your grilling steaks for 15, you'll appreciate the 1…
  • Steve-B,[p]Thanks to all for advice - I'm givin' it a go this weekend!
  • Eggvis,[p]I'm doing the same thing tonight - 2 - 7.5lb butts. Someone told me cook time is based on individual weights. I'm going low and slow. 225 for about 15 hours. [p]Your set up looks great. We're in the middle of a blizzard in MA and i ha…