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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

RodsMan of MD


RodsMan of MD
Last Active


  • Wise One,[p]Thanks Wise One and a typo on my part! It's been awhile since I did one of these and of course, my notes list all details except the time.[p]Thanks again...
  • Milt Oberman,[p]I just did a briskett, the flat actually, and it turned out great. It was about 5 lbs, did it up with mustard and a good rub, overnight in the fridge, then on the BGE the next morning. It took about 14 hrs. to reach 185 but boy was…
  • Skwerl X,[p]I am relatively new to the BGE as well and have now done 3 Boston Butts at around 210. It did take me awhile, ~18 hrs for the last one, but boy was it worth it. I have not done the vinegar thing yet but did smother with mustard and a gr…
  • Thanks for all the suggestions. I was using 2-3 cubes at once but guess I was letting the lump get too hot to start with. My last attempt did work great (18.5 hrs for a Boston Butt) but these suggestions will help.[p]Also, I'll have to check out t…