Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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



Last Active


  • Vents, The cheese chimney comes second in terms of effort,as compared to posting the picture.The only thing that I didn't mention before was the plate on top. [ul][li]Cheese Chimney[/ul]
  • Marv, The outside temp was in the 40's,but I'm pretty sure this method would have worked in warmer temps.At 170 degrees,the on the charcoal chimney never got hot.I flipped the block about every 15 minutes.Beginners luck,probably.Next time will pro…
  • LasVegasMac, I used hickery.It came out real smokey flavored after the 1.50 at 170 degrees.
  • Sundown, I spray mine with olive oil,and then sprinkle on some garlic salt.If you don't have a sprayer for the olive oil,you can use Pam with olive oil.I use an old splatter screen,that you would use over a frying pan,and spread the almonds out ove…
  • Franco, I made a couple of helper attachments for the flipping process.What I did for the big mound was cut out the bottom of a cookie tin.This traps the mound inbetween the grills(2 1/2")tall 8"dia.,and doesn't alow pieces to fly out.When the moun…
  • Char-Woody, A weber charcoal starter could be used.I just put mine up there upside down.I would have to be cleaned up for the operation,but with some foil on the inside it could be made to work really well....just a thought.
  • JimW, I've had good luck with the electic starter,too.Just a couple of minutes does the trick,and its alot easier to use than the cubes.IMHO
  • Chuck, I'm not familiar with Char-woodys extra smoke method.How does that work?
    in Smoked trout Comment by Vents May 2001
  • one feral kat, Thanks for your response.I'm almost tempted to skip the almonds and go for the olives!I just happen to have a splatter screen which will convert nicely for both operations.
  • sprinter, Thanks for your input.It was a 5.5 pounder,(I wasn't able to check back yesterday before the cook)and cooked it at 325 indirect in a v-rack over a shallow pan for around 2.50 hours till the polder indicated 145 for med rare.I didn't think…
  • Mop, I haven't actually tried this,but bookmarked it for later use.Good luck! [ul][li]Turkey Brine[/ul]