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  • Tim M,[p]Great pictures. Looking forward to more. Glad you got to eat Cat's ribs - they sure were great. Sorry I missed your pork loin.
  • =Mark,[p]Those were some great mushrooms. Thanks for posting the recipe. It was a great day, wasn't it!
  • Jim[p]Welcome. Read the cook book with a grain of salt until they revise it. Check out the new video. Check out the links to Eggfest in Atlanta (october 1999) and check out the link to eggfest in Waldorf (this weekend). Check th forum and archiv…
  • MollyShark,[p]Could have thrown a bunch of wet chips on the lump and smoked it some what. Try Char Crust, if you have any on hand. [p]
  • MollyShark,[p]
  • Todd, I stumbled across the Egg at a local dealer when I was looking for a replacement for my Weber Kettle. Spin and others pointed me in the right direction and believe me, they were right. Many former gas grill users now enjoy the Egg. [p]I boug…
  • Tim M,[p]Sounds like you and Nature Boy made a meal of it. BTW, I am surprised that there was any Guiness and Harp remaining after the other day :-) Shall we make it a trio for lunch next time?
  • Tim M,[p]Mmmm, chops. Should be good. I think there will be some cold guiness and harp in the frige. Maybe I will catch you next time, or we can all get together at my house.
  • Tanker Tim,[p]Didn't you also post something about a crack in your egg? Show us a picture if you have one. Nice pie.
  • Mary,[p]I bought one of the new modified ones. I have thick fire bricks as well, but wanted to see if i could cut down on any excess ceramic mass. Really! or maybe i just thought it would be another cool toy - but I didn't jump for the remote "po…
  • Dr. Chicken,[p]The name is plate setter isn't it? Those things I think are used in kilns for firing ceramic pieces aren't they?
  • MikeO,[p]Helicopter was over the house here. It was a NEWS copter. A neighbor saw the live feed for it on one of the network shows.
  • Nu-Guy,[p]Here is a link to a USDA web page - every thing you wanted or didn't want to know about chicken. Down more than half way, they mention why chicken meat may be red or pink. Check it out: [ul][li]USDA -FSIS - Chicken facts:[/ul]
  • Sherry ,[p]I hope that your chickens turned out well. Just a few things to point out if you don't already know them:[p]1. Calibrate your thermometer - you can search the archives or look at GFW's site for directions. You want your thermometer to …
  • Smokin' Todd,[p]Buy a thermometer for your grill like the BGE dome thermometer. Or, use the polder in a piece of wood, cork or other thing and use that to monitor the temp.
  • Nature Boy, My parent's would and still do cook the whole fish. There are a lot of bones. I find that if you can find the boneless filets they are better (fewer bones). Try Fresh Fields. Thanks for the tip about the cast iron.
    in Shad Comment by Teslamania March 2000
  • Gretl,[p]If you don't try it on the Egg, you gotta try it on the stove. I will have to see if I can find me some cast iron. Thanks for reminding me that it is Shad season.
    in Shad Comment by Teslamania March 2000
  • Gretl,[p]I LOVE shad. I grew up eating the whole fish but now I get the "boned" or semi-boneless filets. As you know it is a tasty fish. The recipe that I use on the stove involves frying the fish in a bit of oil to brown the skin, and then addin…
    in Shad Comment by Teslamania March 2000
  • bdavidson,[p]Yes, I had cracks in my fire box, and fire ring which I replaced at my local egg dealer without hassel or charge. Last weekend I got my new fire grate - mine cracked the weekend before last. Not many other have reported cracks in the f…
    in cracks Comment by Teslamania March 2000
  • Nature Boy,[p]What about all the beer? Didn't bring any of that back did you! :-)[p]I just did a small brisket (point?). Snyder's had it in a cryovac pac with the fat cap intact (CAB). Good stuff. [p]Glad you are back safe.
  • BBQfan1,[p]You don't need an intact gasket to cook. Mine leaks at the back and smoke comes out a bit there. I bought some gasket material from the Atlanta store but have not put it on yet. Others, I think JJ in particular, say that you don't need…
  • BBQfan1,[p]Follow this thread about "burping" the egg before opening after shutting the vents while cooking your steak. A well know, entertaining phenomenon! [ul][li]Burp That Egg![/ul]
  • Nature Boy,[p]Sounds nice. Have a great and safe trip. There was an article in the Post a while back about going to the head waters of the Potomac - traced it back to a spring.
  • kona tim,[p]I have not cooked with mequite lump. But, i suspect it is your "problem". Try plain old hardwood lump, and throw on a few chips or chunks of wood to "flavor" it. If you do that, the amount of flavor depends on how much wood you threw …
  • Nature Boy,[p]Where are you going? Not Dolly Sods again? Be safe and have a great trip. Are you gonna seal some bread too? Don't forget to seal some dry clothes!
  • Scott,[p]And don't forget to get a dome thermometer. Pick up stuff to make your own rub or buy some at the store!
  • King-O-Coals,[p]Hey, I saw that on one of the pics you posted and wondered where you got that thing. Thanks.
  • King-O-Coals,[p]I remember you posted that she gave you an article about brining. I was wondering at the time which article it was.
    in Brining Comment by Teslamania March 2000
  • Scott you will love your egg - check out Tim's site. It is great. Let's see - what can I not live without?[p]1. Polder type thermometer, and instant read thermometer. 2. Combination daisy / slider metal top 3. Ash tool - for cleaning out the Eg…
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