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  • Morro Bay Rich,[p]Thanks for the site with so many great sounding sauces..[p]Bill
  • Richard, Might have some pepper flakes and cayane powder. I haven't done hot in a while. (The better half likes mild)[p]Bill
  • Richard, I don't have ground chipolte. Butt's are at 185 so I can't go get any. Thanks for responding..[p]Bill
  • CJ, Start small. A chicken or some steak or bergers is a good start. Go light on the wet Wood Chips/chunks till you find the right amount for you. Nothing worse than first time ashtray food. Check out the Naked Whiz Web site. It's a great place to…
  • I would go for a Large. As for the extras I would get a Plate Setter, Ash tool and an Adjustable dome topper. If he is handy and likes to build things have him build a table for the Egg. If he does not like to build or never has the time. Get a t…
  • I had a large and a mini. I was always a little cramped with the mini. I sold the Mini and got a small. I am very happy with it. I have found that every size egg has a max person/portion limit. Mini = 1-2 Small = 3-4 Med = 5+ large = 7+ XL = ?…
  • I did 15 lbs last week. I would go for about 30 lbs max on a large. Get a BBQ GURU. This toy will save your life. At about 18 hours I had to add more lump. I wrapped the shoulders in foil and filled in some lump. It was done about 3 hours later…
  • Car Wash Mike, I just finished up 15 lbs of pork shoulder. I was using a GURU and it held at 225 for 22 hours.(had to add more lump at 18 hours) It was a very low and slow cook. I think there is an 8 hour cook floating out there somewhere for po…
  • Don Sparks, I was outa fuel. I opened up the Egg and only 10 small lumps were left unlit. I foil wrapped the shoulders and refilled with some lump I lit in another grill. Put it all back and waited till they were at 200. Man does my wife like the…
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    Well here's what it looks like inside. Had a few samples from the grill. Had to fight off my wife after she had a taste. I put them in foil and put some new lump in and away we go. It looks like…

  • Thanks for the help everybody!
  • Thanks, I got it Thursday and have used it 3 times already. I just didn't want to give up any space on the grill.[p]
  • The Other Dave, Thanks for the tip! The pork turned out great and am looking forward to when I can try your recipe for the prime rib roast.[p]Sparky
  • Wardster,[p] What about thickness??? Will that work on a steak 1" thick the same as a steak 2 1/2" thick??? I'll be happy to be over for the results, just say when, I LOVE STEAKS!!![p]Sparky
  • Wardster,[p] What about thickness??? Will that work on a steak 1" thick the same as a steak 2 1/2" thick??? I'll be happy to be over for the results, just say when, I LOVE STEAKS!!![p]Sparky
  • Did you do that great looking bird direct or indirect? I've been kinda afraid to cook things direct for fear of burning things.[p]Thanks Sparky
  • Thanks for rhe info.. My ribs came out close.they were a little dry.I try higher temp next time and they almost fell off bone..I think I may have over done the hickory wood chunks..(Five)..Maybe a few less there too..[p]S.
  • When you did your ribs did you cook them indirect or direct.. I just got my EGG yesterday and I am doing spare ribs for the wife and neighbors.I ran it at 250 for 4 hr indirect then and am now in the foil stage...about 15 min left..Sorry if dumb qu…
  • Pardon the spelling I was rushed..
  • mcfish,[p]Here in AZ, they know what a brisket is, but don't have a clue what a Boston Butt is. (neither do I) I have purchased several briskets from the Costco in Glendale. In fact, I request a brisket still in the cryovac (they usually trim them…
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