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Last Active


  • Dr Jeff, Try cooking your next bird a t 325. dome. 225 is pretty low for chicken. Are you cookin direct or Indirect? Keep trying one setup until you get the results that you want, and keep a journal of your cooks to remind yourself of what worked a…
  • RRP, According to my rough measurements you will need 3" clearance from the bottom of the small L on the lower band. I will thry to email a couple of pictures. Good Luck! Craig
  • a.smack, Planking involves cooking fish or whatever on a ceder plank. The plank infuses the fish with flavor. Not an expert here so im gonna ask another question. Can you use the ceder boards that one can purchase at Lowes etc. If so, is the half …
  • Rumrunner, Man, those look and sound yummy! Hope that my zuchinni plants produce lots! One more zuchinni recipe never hurts.Thanks for sharing and lotsa berrs to ya! Craig
  • Rumrunner, Very Nice! I am shall we say, visually educated by a pro! Thanks for your ever continuing help. Craig
  • RRP, Ron, Ive used Goodegg's brine method on chicken breasts. A half hour brine give moist and tender results. I'm thinkin an hour or two tops. Maybe try some sugar with the salt? Good Luck! Craig
  • crkscrw, Youre heading in the right direction for sure! I had to remove the daisey and regulate with the bottom vent to make the family happy too. Also make sure that your fire is well established before the chicken goes on! Good luck!
  • Ironbaugh, God Bless your son for a job well done! We are what we are because of folks like him! Many many thanks! Egg on! Craig
  • Toy Man, How does that song go? Hmm, oh yeah. What a wild or is long strange trip its been. Eggin. Im sure there is a dead head somewhere that can help! Its been fun for sure!
    in One Comment by Rafterdude February 2005
  • thirdeye, Those look wonderful! You mentioned lime pepper, is that something that you made or purchased?
  • mad max beyond eggdome, Thanks for the help. Starts just like the blackened new york recipe i once tried. Im getting hungry!
  • Chef Wil, Please clue us in on the chef will method, Thanks in advance!
  • BBQBluesStringer, Plain old Jim Beam Marinade works for me! Now that you have reminded me, think ill have to do one Sunday also. Go Steelers! Go Falcons!
  • BeerMike, Try a piece of wadded up aluminum foil, Works for me! Happy Holidays! Craig.
  • Nature Boy, Simple is always good! Man, Im gettin hungry just thinkin about it. Happy Holidays!
  • QSis, sounds great! Thanks for the input and Happy Holidays!
  • Rumrunner, The recipe sounds great! What would we do without Garlic? As for mixing with horseradish im somewhat unsure. Kind of sounds like hot garlic topping to me. Thanks again!
  • sigmore, 44, hopin to be eggin for 44 more! Happy Holidays! Craig
  • Steve, Yes, brined bird is wonderful! I have used alton recipe once with excellent results. Brine your bird if you have the time. If you dont, your bird will be just fine without. Rest assured it wont be the first unbrined bird cooked on an egg! Be…
  • Steve, Did one on sunday @ 325 indirect over platesetter for 3 hrs. Cooked to 165 internal temp, pulled and let rest for 30 minutes. This bird was 12 lbs. 15 minutes per lb worked for me. Easy on the wood chunks if you dont want a smoked bird. Im t…
  • Ron, Not sure how to cook caribou myself. Ive heard that the meat is fairly flavorless, due to their diet. Just wondering ig this is true? Im thinking i would definetly t-rex a steak or two!Please let us know! Craig
  • Matt, Just happen to have one on right now. Cooking @ 220 to 150 to 160 internal. I ususally inject them with chicken broth. Sounds funny but it works for me. They make great lunch meat! Good luck! Craig.
  • pivotizer, After remodeling my kitchen this spring i must say that i can relate! Looks like you did an awesome job! Im sure that you'll enjoy years of great times in your kitchen! Heres to ya! Craig
  • SteveO, I think I would just cook it to the preferred internal temp. Slice and enjoy! Makes me salivate just thinking about it! Im thinkin 325 to 350 direct, any how good luck! Craig.
  • KL, I agree with max on the well established fire thing. Wait until the smoke from the egg is gone or wispy blue in color, this helped for me. Also consider changing lump, i think some lumps are definetly stronger in flavor than others. Someone els…
  • mad max beyond eggdome, Ive tried something similar on the old gasser that works great as everyone always wants it at he next function. This is really simple! 1st, rub with rub, or is it inject with favorite marinade? Cant seem to remember and it d…
  • bigmikej, Ditto's on customer service! I e-mailed them this morning at 7.45. Got an E-mail back at 9.13. Wow! Did'nt expect anything until Monday. Amazing! Craig
  • Johnny, Wow! 44 responses to your Question. Thats definetly the largest thread that Ive seen in my 2 months of observing this forum. If that doesnt talk you into an egg like it did me i dont know what to say! Im sure I was looking at the same vc as…
  • Tony, Was remodeling the kitchen and needed a gas line to hook up the new jenn aire range. After getting the wrong parts at the local box hardware store I paid a visit to my heating a/c guy who installed said gas line. Needed a new grill as mine is…
  • Nature Boy,joder, jwitheld, glenn, Thanks for the input. Will make sure the fire is up to temp and keep a closer eye on the lump. Thanks for your input! Tap er light Rafterdude[p]
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