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!


Following 2 people
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


  • Vegas Slim, you're right, they love my food yet they have no confidence I tried to tell them the Egg does it
  • The Naked Whiz, Too raw.
  • RRP, Here is the recipe. I got the idea from the "How to Grill" book by Steven Raichlem. I changed a few things that I didn't like and besides, we all know that the recipes in most books aren't the 'real' recipe. So, here's my version. Try it and I…
  • RRP, Thanks. 185 sounds reasonable. I don't check the temp out of the foil anyway. I put the probe in when it goes direct/ I have a very nice rub recipe if you want it. Makes for a wonderfully tasty rib unlike any you've ever had.
  • Gwei-lo, Congrats on your aquisition. You will NOT be disappointed! I've had several smokers/grills over the years and I just got my BGE a few months ago. Let me assure you NOTHING and I mean NOTHING comes close to the 'magical' BGE. You will learn…
  • CHUCK BROWN, I would suggest that when you fire up your egg:1: stir old lump and check bottom of firebox to make sure it's not too full. 2: Add fresh lump (I do it by hand ) to just below top of firebox. 3: Use BGE wax blocks and place one in cente…
  • caesarshead, Tim M is exactly right. The metal boxes are ok (I guess) for gas grills or any applications where you can't adequately control the volume of air or heat. Remeber alos that the majority of smoke permeating the meat occurs within the 1st…
  • Aron, I haven't done the beer butt chickens 'birdweisers' on my BGE, however I've done several on my homemade smoker/grill. I do them direct at 325-350*. You may want to put some aluminum foil on the wing tips and foil 'booties' on the legs. Someti…
  • Bmcd, How about 'Birdweiser'
  • Gfw, Just wanted to thank you for sharing your experience, methods, techniques and especially the Gfw BBQ sauce recipe. It's the only one I use. Everyone that's sampled my ribs comments about the sauce and how tasty it is. I gave a friend at work t…
  • docrjh, I've done the pulled pork. Took some to work along with some homemade slaw, buns and beans. My coworkers raved about the bbq. Nobody said a word for the first few minutes. They were to busy scarfing up the grub. One of them asked me if I wa…
  • Pout, Nice! I've got to get one of these. Thanks so much for the info and pics. Happy New Year to you and yours! Redpig
  • Buckeye911, I'm with JSlot. Go with the ribs. I'm new with the BGE, however I've got alot of experience with steel smokers. Bsaed on this, IMHO, the BGE is simply better, hands down.
  • Brother Rub, I just bought my 1st BGE a few weeks ago. I have used Weber and a host of other grills/smokers over the years. Do yourself a favor...go buy a BGE! There is not a better smoker made in my opinion. It's easy to use, very tolerant, cleans…
  • Strmn2smoke, Thanks for the recipe. I've posted one that you may want to try.
  • QBabe, Thanks for your help. I've heard alot about Foodsavers. I'll look into that option. I have a recipe for coleslaw. I found it on the internet awhile back but haven't tried it yet. Apparently, it's from a BBQ joint in Memphis called Corky's. T…
  • RRP, Temp is constant 250. I also checked the therm in boiling water with a polder for reference. I've been told to pull them at 180-190 between the bones. I'm having a blast with my new BGE. I've got a stainless steel one that I made but it doesn'…
  • Tim M, Smoking at 250. I think I'm using GFW's method (3/1/1.5). I got it off the forum. I just finished taking them out of the foil. The aroma is unreal. WOW! They are all looking really good. I hope I'm not disappointed with the results. My famil…
  • Tim M, I'm using indirect. I have firebricks under the drip pan, but the pan may be too small (8x8). I hope it will be alright. Maybe should have tried something easier for the 1st time with the BGE. Thanks for the fast response.
  • Porkchop, Thanks for the encouragement. I had a heck of a sales job convincing the wife on spending 700 for a "grill" (as she calls it. haha. Looking forward to doing some ribs today.
    in Ribs Comment by Redpig November 2002
  • WooDoggies, Thanks for the quick reply. I'm buying the large BGE today. I've got a homemade stainless steel smoker/grill, but I think the BGE will probably 'smoke' it. I'm going to try the ABT's.
  • WooDoggies, The ABT's sound very tasty. The cream cheese doesn't run out? Do you use indirect hit? I want to try them. Thanks
  • JSlot, Thanks for the info. I will try your technique. My wife thinks I'm nuts for paying so much for the BGE. I know it will be money well spent though. I've got a home made smoker now but I don't think it'll compare to the BGE.
    in Ribs Comment by Redpig November 2002
  • JSlot, Thanks for the info. I will try your technique. My wife thinks I'm nuts for paying so much for the BGE. I know it will be money well spent though. I've got a home made smoker now but I don't think it'll compare to the BGE.
    in Ribs Comment by Redpig November 2002
Click here for Forum Use Guidelines.