Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Ross in Ventura, These look great!! [p]Where did you get your extender?
  • Eggin in Peoria, THANKS!! I didn't read this until after the fact. I used a flat baking sheet and cornmeal. The pies slid off very nicely and turned out wonderfully!!! I did bake at 500-550 (after discovering that 450 just wasn't quite enough for t…
  • Bajatom, I don't have a peel but I do have a pizza stone. Isn't the peel the tool for putting on and taking off?? I purchased the stone with the BGE. [p]I am anxious for them to be good. We have had so much good luck with our egg -- I don't want to…
  • Bajatom, BTW, your pizza looks wonderful. I looked for a peel yesterday but my shopping options did not extend to something like that. I will pick one up when I am in Lexington.
  • Bajatom, I don't have a peel yet. What should I do? I do have pans.
  • darnoc, Wonderful looking pie!! [p]Share your secrets -- recipe, setup, temp...[p]I want to try pizza next weekend -- haven't tried yet!
    in Pizza Comment by Mary July 2007
  • Car Wash Mike, It WORKED!!! Thanks a bunch! Now, if I can just get as good on the egg!
  • Car Wash Mike , I am going to ATTEMPT to post the pictures of my first tenderloin on the BGE. It is sooooo good!!! (Pictures getting here may be another story!)[p]Here we are ready to come off the grill. (Actually, this is after resting -- I put th…
  • Haggis, Your daughter's boyfriend sounds like my son-in-law!! No food is safe when he is around!![p]Seriously, the loins were delicious. We do like it pretty well-done but still very moist. This was just like that. I am trying to download some pict…
  • Haggis, Thanks for the tip. I think I should have talked with you before I started!! I have them off, wrapped in foil, and rolls in the oven!! --- however, my first temp check surprised me when I read 168!!!! I am sure they are somewhat well-done s…
  • Car Wash Mike , I have them on -- using a rub I mixed from a forum recipe -- and they're cookin'!! [p]I don't know how to get pictures into the forum. If you can tell me, I'll try it!![p]BTW -- I am using an inverted plate setter with extender on t…
  • GriffinGaDawg, Sorry, my drooling over the table got posted in the wrong place -- new to this so I will try to do better.[p]Super table!!
  • new2egg2,[p]Nice table! We had looked for the plans, as well. I think I will use yours as a model and get the handy hubby started!![p]Is that lump in the large bin? If it is, do you have any problems with moisture or do you take it inside when you a…
  • SSN686, I guess I should read all the posts before asking for things, eh??[p]Thanks - this sounds really easy and looks fabulous!!
  • SSN686,[p]Where can we get the recipe for the cake?
  • RRP, Thanks!! I just finished (LITERALLY) my first attempt at ribs on my BGE!!!! Oh my Goodness!!! I didn't know about 3-1-1 but I jumped in anyway. I have read so much on the forum and other places online that I can't remember where all the info c…
  • RRP, OK, I'm new to the EGGsperience!! Can you explain 3-1-1?
  • Celtic Wolf, Thanks, Wolf. I really appreciate the help. I will probably be a regular on the forum. It seems the quickest way to get expert help!!
    in New Owner Comment by Mary June 2007
  • Wise One, THANK YOU!! It sounds like I won't have to wait as long as I had thought for those ribs!! (The steaks can be delayed a few days!)
    in New Owner Comment by Mary June 2007
  • gdenby, Thanks for the tips and advice!! I am rearing to go!
    in New Owner Comment by Mary June 2007
  • Celtic Wolf, Thanks, they said they could order but I am over an hour away from them. I just thought there might be a quicker way to get started.[p]I am reading on the forum about slow cooking so you don't damage the gaskets. How long should I slow…
    in New Owner Comment by Mary June 2007
  • Metalhead,[p]I do have the lump. I also have a bag of Jack Daniel chips. They didn't have much of a selection of chips... not much optional at all![p]Thanks!
    in New Owner Comment by Mary June 2007
  • Wise One, I THINK I need a plate setter, large baking stone, drip pans, V-rack, and I would like to have a grill extender (maybe the three-tier). Of course, a digital probe would also be nice!! I don't do many whole chickens or turkey but the ver…
    in New Owner Comment by Mary June 2007
  • Dr. Chicken, thanks for the wok advise. I do love it and think I'll use it regularly. What do you mean by the wok overheating? How do you know if it's overheated? I'd be interested in your recipes - maybe you should post them in the recipe fil…
  • The Naked Whiz, I ordered the wok after reading about it on the forum and seeing some of the recipes. I love to use a wok but my stove top just doesn't seem to be hot enough to maintain a really sizzling wok. It made sense to me that if the wok s…
  • Char-Woody, I spoke with someone at BGE this morning. The only reason he could give was that maybe the band had been bent if someone tried to force the dome shut without releasing the lever. I checked and it doesn't appear to be bent, but we have…
  • RHO, the bolts were only bent slightly - we probably didn't have them tight enough. They were phillips head screws that came with the egg. We are going to follow Char-Woody's advise and get hex type bolts to replace them.
  • sprinter, My father flew B29s. He lived, but he did have a few tales to tell.[p]Mary
  • AndyR, Exceedingly simple. Indirect over brick in a hi temp ceramic dish or a cast iron pan, slice or quarter potatoes and onions - your choice. Drizzle with a good olive oil and chopped herbs of your choice (rosemary, thyme, lemon verbena, sage,…
  • RhumAndJerk, Makes me hungry...[p]you should roast those potatoes in your skillet in the egg - wonderful![p]Mary
Click here for Forum Use Guidelines.