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Last Active


  • Celtic Wolf, Would you tell me how to properly season a pot and how to tell when it is seasoned corectly.[p]Thanks ****
  • Thermal Mass, Pot question. Are you using a coated cast iron pot ? If not how do you keep the pot from reacting with the chili and causing an off flavor? Thanks ****
  • brent4313, I like placing a cookie sheet on the Egg when it is up to temp. spray with olive oil. place moistened fillets in "andy's breading mix (I like the white)on cookie sheet. cook till firm. About 3 min. per side.
  • Electric Don, I tried black walnut for smoking once and found it bitter
  • topper, Like "Good Eats" I use mostly Cowboy as it is easy to get and the most reasonable here in Mich
    in lump Comment by Fingers July 2007
  • The Naked Whiz, Thanks for the response. I thought it might be about right to go about the same time as one sholder. But wanted a second opinion. Sure didn't want raw pork with 14 hungry relitives hanging around. things could get ugly. Fingers
  • Kelly Keefe, Lowe's in my area carry a "Polder" type of thermometer also you may not want to pick up the grid with a pair of pliers as the grid is porcelan (sp) coated and may chip if pliers are used. I would reccomend either the gripper or a pair …
  • Char-Woody, As I had mentioned earlier that it was something that I had thought about for quite a while. This time had the materials and the opportunity so gave it a go. The results were such that I would not care for the flavor on every thing on s…
  • Char-Woody, To my knowlege I have never seen anything made from the burl other than pipes from briar. When I was in High school a limb fell off a walnut in our yard. A fellow that worked with my dad used it for the stocks on two flint lock rifles …
  • one feral kat, I know how you feel. I may go and get a couple of the pieces that are not split and see if I can cut them into slabs that can be used for small projects. After paying a little over 100.00 for enough to make fruit bowls and matching c…
  • Char-Woody, I have been wanting to try Black walnut for smoking also but have proceastinated (sp) due to the strong aroma that occurs when I cut some for a woodworking project. Like Sippi my neighbor two weeks ago cut down two large black walnut t…
  • MikeO, Ooops; I have a roof over mine and I have seen pictures of GFW's on his porch and I have not had any smoke stains. However, the sides are open so that there is plenty of air movment. Both of my eggs are mounted in tables with a patio stone …
  • Char-Woody, No the cup was not upside down..... Maybe it should have been. I was a fun day with good food and great people. Fingers
  • KennyG, I think that should be NE of Grand Rapids If I remember correctly they are approx 20 miles north of GR and east of 131. I think chefRD and I are both planning on going. Fingers[p]
  • KennyG, I think that should be NE of Grand Rapids If I remember correctly they are approx 20 miles north and east of 131. I think chefRD and I are both planning on going. Fingers[p]
  • Auburn_Mike, After reading the recipe I interpet it to say approx 15-20 minutes per pound at 350* fingers
  • Spin, It was just a thought I am in a hurry sometimes and wondered if making a large batch and then using it as needed would work without refrigeration. In retrospect if you use many spices one or more may overpower the brine if not made fresh eac…
  • Spin, Do you add any spices to the marinade Or just straight Pineapple juice? Thanks Fingers
  • Char-Woody, I don't think that the galvanize will be a problem. In my limited experence the affect of hi temperatures on galvanized sheet metal is not melting but rather a vaporization of the galvanize and difussion into the base metal. and that on…
  • one feral kat, You can always sliceit thin and make jerky. GFW has a good recipe and method see his web page Fingers
  • Big Cat, I wonder (don't have a copy of "Smoke&Spice")in the recipe are they cooking a butt as a roast or as pulled pork?
    in Butt temp Comment by Fingers June 2000
  • KennyG, Looks Great. We each got a play pen for our toys. Hope you enjoy yours as much as I am enjoying mine. Fingers
  • Char-Woody, Thanks for the response. I tend to agree with your thought. My observations have been that for some reason the surface temperature of the Egg is higher near the bottom. So if I allow an inch or two spacing where the Egg passes thru the…
  • Smokey, No it has taken over a month to build. although I believe that one could build the structure in a couple of weekends. I wanted a pattern in the concrete and that required that I mix and pour the floor by hand using sack concrete. So that to…
  • Tim M, I tend to lurk from time to time. But be assured that I think that this is the best Q forum going. As we learn we also grow and as we grow we become more tolerant of others and there views etc. And that is one of the things that makes this a…
  • Gfw, I had hopes that it would tenderize that cut. As beef goes top and bottom round are inexpensive. O well it was worth a try. Thanks for your input Fingers
  • Dr. Chicken, Thanks I'll look for it next trip to the store[p]Fingers
  • MollyShark, I use mine as a hot plate to keep things warm while the rest of the meal cooks. have a big cook coming up a week from Sunday Pulled pork,Hot wings, and Shrimp. plus veggies, and dessert. Fingers
  • Char-Woody, I think that it would work out very well.IMHO the reason for the Vinegar is to act as a tenderizer and the other spices add to the flavor. In the couple of hearts I have done there is very little vinegar odor or flavor. so the same metho…
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