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Last Active


  • Gfw, I am going to try that steak and marinade immediately. But I am going to marinate the steak using the Food Saver vacuum machine. Ive always wanted to see if marinating in this way is superior to other methods. Bob
  • Cat, And at what temp. does the cork begin to burn?? Bob
    in Temp control Comment by RLA April 2000
  • Cat, Ok...just ran outside...ripped off that darn foil!!! I put it on because I thot it would reheat faster that way...but I do want to preserve the "crunchy" outer layer. It is done...temp is 196 deg. but the fork "turns" very easily. I am goin…
  • Nu-Guy, Where are the instructions by Elder...? Id like to read them myself. Bob
  • Cornfed, With all due respect for your enthusiasm, but please take the following into account: BGE, as a small company, stresses quality above all things, and it is that quality that we all appreciate. The quality of the workmanship, the quality …
  • MikeO, Where is this "whats new" link..???? Bob
    in Plate Setter Comment by RLA April 2000
  • Tim M, Are you really Dr. Atkins incognito? Bob
  • Gare-Dog Fireboy, Use the FIREBRICKS!!! follow TimM and Gfw advice... Bricks are appox. 80 cents apiece.. Remember..."dont fix it if it aint broke!" Bob
    in Plate Setter Comment by RLA April 2000
  • Cat, Is there a posted recipe for the stuffed turkey..??
  • Old Dave, How did you separate those grill layers and still have a sturdy structure?? Bob
  • Char-Woody, everything you said...I am a "roaster" from way way to cook chicken..using higher heats. That fruit stuffed chicken sounds fantastic!! Bob
    in Fowl Chicken Comment by RLA April 2000
  • MollyShark, Last nite..had time for brines or marinades. Here is some advice from a rookie Egger... the key for a whole chicken is to "butterfly" it..take the back bone out and spread that baby out!! In this fashion all parts of the ch…
    in Fowl Chicken Comment by RLA April 2000
  • Tim M, Darn..I just bought new Big EGG last week...and there was no video for me...(sigh) How do I get my hands on one? Bob
    in New BGE Video Comment by RLA April 2000
  • Dr. Chicken, Hmm...lets see here...its 68 deg...sunny...damn...I must be in good ole California!!! Bob
  • Dr. Chicken, Actually I should disqualify myself from the "name" game, as I am so new I havnt even fired up my big egg yet!! But, since it is a plate-setter (from ceramic work) , lets call it a stone-setter, since you all use pizza stones on it. B…
  • Spin, I agree about not putting corn meal on the stone, but the purpose of the corn meal is to allow the pie to "slide" onto the stone..from the PEEL. I would recommend its use solely on the Peel. (light dusting) Bob
  • Elder Ward, After having picked myself off the floor...laughing hysterically, I will tell you that I am in Walnut Creek (East Bay)..just a tad east of Berkeley on the map..unless Berkeley has protested about being on maps and now refuses to be map…
  • Elder Ward,I am in CA, just not in southern CA..Im in the San Francisco area. And if I were to even attempt a regional shindig...I sure would need a lot of help!! Glad to know that, at least, there is someone "close by". Bob
  • Char-Woody,I want to thankyou for your instructions. I will be utilizing them tonite, as the bands were supposed to have arrived in today's mail..(hope-hope)
  • sprinter, Geez, it seems like "we are joined at the belt", no matter where I are sure to find But you are right...I have not cooked even one meal, and yet I have all of the name it..ive got it!! Everythi…
  • sprinter, Move the family business to Silicon Valley (near me), then we can spend our afternoons bbqing..with me bearhuggin the Egg while we both enjoy your burgers and home brew....that would become the west coast regional meeting... Bob
  • sprinter, a guy with a "sense of humor"!!
  • sprinter, I can hear the "collective gasp", but I assure you that I would have tried the EGG, but without autolocks, no way to fasten the dome top!!! Hmm..interesting thought..."Would a real, true-blue egger have bbqued without the ability to fast…
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