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Last Active


  • New Bob, Thank you, sir!
  • TRex, Tonight's the night! Thanks.
  • TRex, Does the cut of meat matter, or have you tried various cuts?
  • littlebadk, Sorry, yes. Open the top 1-2 inches first. Then slowly open the bottom draft and wait a few seconds. If you watch the top of the Egg it will look like a scene from "Backdraft". If you don't "burp the Egg" and open the dome directly,…
  • LittlebadK, And it has been said a thousand times and you undoubtedly don't need to be reminded......Don't forget to burp the Egg!
  • LittlebadK, I used to use wood, especially mesquite and hickory, but found that it overpowered the flavor of the meat. If you don't actually use kosher salt, give it a try. It makes all of the difference in the world.[p]My favorite cut is boneles…
  • LittlebadK, I've done just about every cut, seared and dwelled as you have, all with outstanding results. The best result that I have gotten is a quick rubdown with high quality olive oil and a generous amount of kosher salt and freshly cracked pe…
  • JSlot, What did it do to the handle? Did it stain?[p]Kip
  • Hammer, Planked Potlatch Salmon Submitted by: Kip From: Skamania Lodge, Stevenson, Washington [p] [p]Ingredients: • 1 Alder Plank • 4 Corriander Seeds • 2 Small whole red peppers • 4 tsp Kosher salt • 2 tsp Dried basil • 2 tsp Dried oregan…
  • still smokin', I highly recommend Elder Ward's World Class Brisket, posted on the forum. It was the best I've ever had. Try the beans also.[p]Kip
  • Hammer, I buy my cedar planks at BBQ's Galore. They work fine although I would prefer alder for salmon. I just soak the plank, lay the salmon filet skin side down, and let the Egg do its magic.[p]I posted a recipe for planked potlatch salmon on t…
  • WudEyeDoo, Atomic Buffalo Turds!!!
  • wirefire, Check out Elder Ward's world class brisket in the submitted recipes section of this forum. It is incredible! Try the beans also.
    in Brisket Comment by Kip January 2003
  • Darin, I agree with the post below. The BGE extender is one of the most versatile accessories I have bought. You can fit more on than you think. I've seen a picture here that shows two 8 pound Boston Butts on top of a 14 pound brisket.[p]Kip
  • gordo, Yes, buy one. It is the best cooker you will ever own. I have used mine every day this year for my family of 4.[p]Your next question will be....What size should I buy? The answer (have you the funds) is a large.[p]A forum recommendation i…
    in Egg Advise? Comment by Kip January 2003
  • Chuck, What are you cooking there?
  • New Bob, Talk about pressure. I had the inlaws up. And my FIL came out with an Egg quote: "Best roast beef I've ever had!"[p]The Egg will do its thing and make you shine!
  • New Bob, For Christmas dinner I cooked a 6 pound boneless prime rib. Kosher salt, ground pepper and granulated garlic. Seared on all sides at 600 degrees. Low and slow at 250 for about 30 minutes per pound (indirect, inverted plate setter, drip …
  • dan c, You would never cook steaks/burgers direct? How do you cook them?
  • PaulH, I posted a recipe for planked Potlatch Salmon on the board. Give it a try.
  • CR, Which do you recommend? Don't want to mess this one up. Serious carnivors coming over!
  • The cover works great to keep Humpty clean, but it's not necessary for performance. It also can serve as something to wear if you have way to many adult beverages!
    in Egg Covers Comment by Kip December 2002
  • Cottage cheese lookin' stuff. Yummy! ;-)
  • If necessary, don't pay the electric bill and buy the large!
  • Bought the brisket out of the case at the local Sams Club. 10 pounds, reasonable fat cap. This will sound crazy, but after a year and a half with the Egg, it's less about the meat and more about the recipe (and the 10 hours in the Egg!) Trial and…
  • Brother Rub, Save the children! Buy the Egg!
  • one feral kat, While I understand your lament. Black Walnut trees are terribly messy. The outer limbs are weak and always falling. The nuts if ignored wreak your lawn(good for hitting with golf clubs) but if picked up have a black oily outer hus…
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