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Last Active


  • RhumAndJerk, 500,000+/-[p]
  • JOHN B/ST.CLAIR MI, The best, most valuable, most used accessory - leather welders gloves!!!! If planning long cooks 20 to 30+ hours or if you get in a hurry some times and old hair dryer is helpful. A pair of thick rubber gloves, preferably rubb…
  • JJ, While my nephews are a little older (early 20's to mid 30's) they all have a simple rule "Eat it before it eats you!" Due to thier feeding habits the rules at family dinners include "Anyone under 40 must stand at the end of the line!" Never hav…
  • Orio Kid, Is that all? If you want the warehouse guys at BGE to be shoot you show up at BGE when they have a 2 for 1 on lump (like when they ran out of BGE bags) at 5:55 pm and tell BA that you want to buy 10 bags, (20 bags total). Good thing I dr…
  • BluesnBBQ, There is another Brunswick Stew post in the 99 Eggtober Fest Recipes "Reds Brunswick Stew" you can look at it is different. The main thing to remember about stew is add what you like it can contain anything. I do recomend pre cooking a…
  • Chipper, See "Red's Brunswick Stew" in the Recipe Section. All of my meat is cooked on the Egg prior to use in the stew. The best part about stew is you can put anything YOU like in it. Eggperiment with various meats, veggies, etc. till you get wh…
  • Scott S, In my large at 200-220* I have no problem doing a 20 hour cook without adding lump. The only times I have had to add lump was with a 36 hour cook and once on an 18 hour cook with low outside temp and a 40 mph wind (I think the wind had th…
  • gww, It only required once to lose all the hair on my arm before I got a pair of leather welders gloves. They are now one of my most used Eggcessories. Well worth the low cost and can be found at HomeDepot, Lowes and a lots of hardware stores (al…
    in Dwelling Comment by SloMo January 2001
  • Scott S, Oops! SloMo
  • Florida, The simple answer is slow cooked hog meat. The hog meat is slow cooked till it can be pulled apart. Depending on the region, (or person you talk to), the meat is "whole hog", "Boston Butt", "shoulder", "picnic", etc. A lot of people on t…
  • Ray Price, Turn the V-rack over. You now have a Rib rack. Stand the ribs between the bars in a vertical position. Also works well to cook chicken havles. SloMo
  • Tim M, A dumb question. Why is the foil on the polder cable? I may have missed this in previous post. SloMo
  • Gfw, Have a good New Year. Hear ya'll having a little weather up there. This is not exactly the "Sunny South" any more. Today's high of 40 is the highest expected for the next week with with some snow. SloMo
  • Mop, From past eggperience, I personaly was not happy with nukeing pork to reheat. The best way I like is to cover the pan with foil (the foil helps keep meat moist) and heat in oven at 350*+/- (can also use Egg). With a large pan full you may need…
  • Bamabob, Great game!!! Wings sound great also. War Eagle! :-) SloMo[p]
  • SloMo, Thanks all for the info. Since I cook low & slow the temp should not be a problem. I made a "fish grid" out of hardware cloth and will use it with a plate setter and pecan chips, (I like the flavor of pecan). Will let you know how it turns o…
  • pw, At low & slow, 200-220*, estimate 1.25 to 1.50 hours per pound. Smoked a 7.5 lb. breast this weekend 10.5 hours at 200-220*. Slomo
  • Jimbo, Last T'day smoked a 22 lb. Turkey. Plate setter with drip pan and v-rack at 200*-220*, at a bird tempature (polder) of 150*+/- I kicked the Egg up to 300* to finish off, total cooking time 30 hours. Be careful of large birds as they tend to…
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