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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Hog Euker


Hog Euker
Last Active


  • JimW, I am sorry It took so long to follow up. I will Email this message to you in case you have given up of me responding to your reply. I have no Idea what the brand of this thing is but my dealer can probably help you. The Name of my dealer is Ou…
  • Bamabob, Sorry it took so long to follow up. I emailed you this in case you can't find this post.[p]What I do is get the dome temp to 600 F. I then put my wok over the fire ring where the grill should be. Note, my wok fits very snug as Char Woody st…
  • Nature Boy, Thanks, I certainly appreciate the help. I will try your tip as well.
  • Shrimp Stuffed Chicken turned out spectacular. We are going to invite some new neighbors to our house if a few weeks and I think we will serve this dish. Thanks for all the help.
  • YB, One last item of clarification. The directions say to place chicken on "greased" cooking pan. Will Pam or some other non-stick cooking spray serve the same purpose? Or, is using cooking grease beneficial for adding flavor?
  • YB, Getting answers direct from the "horses mouth" is just another example why this board has to rank up there as one of the best on the internet. Thanks
  • Sounds like the people who sold me my egg are a bit more knowledgable than some of the other dealers around the country if what you guys are saying is true. Just about everytime I go by my dealer they are cooking something outside on their egg. With…
  • Tim M, I read in a thread that a single pizza stone will not work for making pizza, that you needed fire bricks as well. So, I called the people from whom I purchased my egg and pizza stone and they told me that I could use only the pizza stone. The…
  • Hog Euker,[p]Upon review of my post I do have a clarification. I refrigrerate bird in the brine for approximately 12 hrs then remove and rinse with cool running water and pat dry with paper towels. Then I refrigerate the dry bird 4 to 6 hours. Sor…
  • T-BONE,[p]I don't know how much help or advise you want but here is my "Perfect Turkey" Brining recipe. It makes crisp-skin and juicy meat. Note: I prefer smoking small birds, no more than 14 LBS, because they cook more evenly.[p]Dissolve 4cups of …
  • Nature Boy,[p]ROFLMBO[p]You sound like my dentist. Last time he went to drilling on me I asked him if there should be smoke coming from my mouth? He made a similar comment about fire and fun to watch. Anyway, thanks for the great tips. I can't wa…
  • Nature Boy,[p]You guys have been a greate help. What a friendly and helpful board! I do have one more question. I have never burped my egg before. How do I do this? Do I use a bib? ;8)