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  • Willowdog, apple juice is too healthy. add some beer, seal the foil back up and warm it if you need to right before serving. It'll be fine.
  • Jack Rountree,[p]if all else fails use a charcoal chimney (webber style) and just let the thing sit inside the egg, lid up. Once it gets going dump the lump in the egg. add more to your desired level. close top and open top vent till all the lump…
    in won't start Comment by katman April 2007
  • Moosehead, I'm not familiar with the rub you used but if it contained much sugar it would have burned at the temp of your cook.
  • BBQer, I'd put them both on at the same time so they both get the benefit of my smoking wood, which I put in at the start. If you have a Maverick or other remote thermometer put it in the smaller one and you can pull that one when done and switch …
  • Burntofferingbbq, Isn't it time for her to buy her dad a nice present?
  • ClayQ, Bread looks great. Dpon't know which one of his books you have but I have two and the pizza journey a good read.
  • AZRP, after going through one of their variety packs and some of the other products I've made the original blend, buckboard bacon and salmon brine keepers for my pantry.
  • 1/2 Chicken, High Mountain Original is a foolproof way to start. When making jerky I try to keep the temp below 190 so the meat is drying instead of cooking. Last batch I used eye round. I think any lean cut will be okay.
  • guava greg, I roll and tie after slathering the boned meat with garlic paste, salt flake and cracked pepper. I also insert a few pieces of fresh rosemary before rolling.
  • Wise One, I usually slice the rind/cap so I can peel it open and put rub on the meat. Then I fold it back over the rub. Cook it pretty much the same as a butt.
  • Marc, Are you taking the membrane off?
  • okesmokie, It probably is a "fully cooked" ham. If so, Stike nailed it. You can warm it and get a little extra smoke flavor, but you're not going to get it to fall apart like you would with a low and slow butt.
  • SirKeats, Dome temp runs hotter than grid, particularly at the start of a cook.
  • fishlessman, Have you tried it without the spud and if so how was it different?
  • Newbs, Bird looks great. Threw me with the 3 weeks to post line for a moment!
  • ugavet, Bringing home two at the same time is definately the way to go. She'll get it all out of her system and then leave you alone for a while. Cook a feast using all of the eggs so she can see you haven't wasted the money she could have spent …
  • "The Gator Griller", Are we talking chicken pieces or whole chicken? Brined or unbrined? Are you cooking direct or indirect? What temp are you using?[p]I ususally do whole chickens indirect in the 325-350-375 range. Temp depends on the chicken.…
  • Nature Boy, Recently got a keg box so I'll look north and put a lip lock on the tap. Happy birthday to the Woo.
  • mollyshark,[p]Sounds great. Price isn't bad when you look at what we pay in the Washington/Annapolis area. With the drinks we would probably be closer to 150 plus tip.[p]Watch the time on the babybacks. last time I did them the time was probably c…
  • Gene, Dome temp typically runs higher. On my large it seems to run about 50 degrees higher but as the meat warms the range between grid and dome temp narrows. I use the dome temp as a guide but I also measure at the grid close to what I am cookin…
  • stormyddog, You didn't say what temp you intend to reach before taking it off the egg but I bet with a roast that big if you took it to 195 or so and stored it in the cooler you still might want to warm a bit after pulling the meat to get out so of…
  • Gray Cook, I'd go for the small. You didn't say how you would carry it, but I sure wouldn't want to be shifting a mediuum around much. You could probably put the small in the front seat of your toad (seat belt on, of course) or use a hitch carrie…
  • bw, I think Max has some detailed instructions you might be able to find with a search. I don't have my book here but I'm pretty sure I usually do mine at about 325-350 indirect. Cook goes suprisingly fast. Fishlessman had a nice tip about pos…
  • stike, What I found is that the ash powder that drops down below the charcoal gratet has to be cleaned out pretty regularly if you want to get up to high temps. I was suprised at how little it takes to affect air flow. I don't worry about it much…
  • stike, Like Mike said, take a tape to Home Depot and check the Weber grill parts section--the charcoal, not cooking, grates and you should find one that fits. Longer term, the grate mates from chubby are a good purchase that work well with the BGE…
  • WooDoggies, That is also one of my favorites. Man makes a mean meatloaf and sheppard's pie.
  • Dave , most people who have tried the kingsford lump aren't very impressed.
  • WooDoggies, do you grow those chicks to eat or are they decorations?
  • EgglessATM, The small is a great cooker. You can do the burgers and steaks as well as ribs, butts and chickens, pizza and breads. I find it a little more challening to work with than a large, but that could be because I started with a large. I…
  • RhumAndJerk, My method is very similar to Old Dave's approach. I've also found that inexpensive chuck roasts work best. I've also used flank steaks (not London Broil). When using flank steaks it is critical to get a good quick sear first and the…
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