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  • ranger ray,[p]Thanks for the kind words. Im glad this method worked out for you. I havent made almonds in a few months and have been itching for some more. This discussion may prod be back out there and start them up again.[p]Have a good day!
  • BBQ Bob Trudnak,[p]Smoking my own almonds is something I looked into awhile back and have settled into the following method (see link). This instruction uses Dizzy Pigs Swamp Venom, but I usually just use salt.[p]Plum wood is my favorite so far. Hic…
  • Bruce,[p]How about BruceAlmighty? If you like Jim Carrey...
  • cjgaddy,[p]Since we started using the MAPP gas over a year ago it's deffinately the choice for us. Its hot, gets the coals burning faster and is easy and quick to use. We just bought a new tank for ours, the other lasting a very long time.[p]Propane…
  • tigerfan,[p]You can find a recipe in the recipe section below, and also at this link:[p]ABT's[/ul]
  • chubbya,[p]Heres our page. The recipe is posted in the Recipe's Section of this site. [ul][li]
    in ABT Recipe Comment by Boccie July 2004
  • Eric,[p]Me and Nikki will be down in Baton Rouge in two weeks. Of course we will spend a day in Naw'lins as we always do.[p]Whats the name of your B&B? I wouldnt mind at least stopping over and saying hello if nothing else. Maybe we can catch you co…
  • greggor'spigstye,[p]My pork butts never did take more than 16 hours or so. So many here cook them longer.. dont know why that is.[p]You are in the plateau which should be about done and the temp will start climbing now. I wouldnt expect it to take …
    in pork butt Comment by Boccie July 2004
  • The Naked Whiz,[p]Get the XL! Go BIG baby!
  • Hugh Jass,[p]When I was using the BGE thermometers I didnt use the clip. It stays in place just fine without it. I now have Tel-Trus that have longer stems and I place the clip on the outside keeping the stem from hitting any roast etc inside.[p]You…
  • Tony,[p]Dont use solvent inside the egg. The ceramic is porous and your food will end us smelling and tasting like the cleaner.[p]Light the egg with plenty of charcoal. Open top and bottom vent full and let it get as hot as possible. It will clean i…
    in Cleaning Comment by Boccie May 2004
  • So that's the XL BGE? Man that things huge! Or is Qbabe just tiny? Looks like alot of cooking area on that thing.
    in Oops! Comment by Boccie May 2004
  • Ed,[p]We also have the BGE chinea. Build the fire on the bottom and no sand is needed.[p]The screen is for cooking something. You remove the stack and set the screen on the hole and cook. We havent used it.
  • 007,[p]For us the choice was dynamics. Ours is a bricked in enclosure next to the steps on the back patio. I didnt want the hot grill next to the walkway. Placing it on the right side prevents banging into it when carring something by as well.

    in BGE tables Comment by Boccie March 2004
  • Joel Ferman,[p]Hey Joel, howz the candy business going? I was looking forward to updates on that before you went missing.[p]Glad to see you back.[p]Boccie
  • barbqr,[p]Here is ours:[p] [ul][li]
    in ABT's Comment by Boccie February 2004
  • prem,[p]You can use it in any weather. It just begs to be used in the cold![p][p]
  • Nature Boy,[p]Your a friggin' nut! I live here in West Virginia and even we don't camp in that weather! LOL[p]You guys are dedicated campers that's for sure![p]The area you stayed in is indeed beautiful. The mountain areas have wonderfull views.[p]T…
  • Boccie,[p]Sorry, should have added this one too. [ul][li]
  • Mike in NH,[p]Heres a basic recipe for them if you would like to give them a try. [ul][li]
  • Toe 49,[p]I married into an Italian family that pays bocce ball at gatherings. I enjoyed the game, and long ago looking for screen names on AOL everything seemed taken, but bocce wasnt. Properly spelled bocce it is sometimes spelled bocci or boccie.…
  • WessB,[p]Ok, you made me laugh out loud. Had people around here looking at me funny. I'm glad my nuts are so well taken, makes me proud! LOL (there's a stumpbaby story in there somewhere!)[p]Grinding the salt and using popcorn salt are two great sug…
  • Chef Wil,[p]Thats still quite a pile of meat! I bet you could package that and send it to all the forum folks as Christmas gifts! heh heh... hint hint[p]Happy Holidays!
  • Mac in NC ,[p]My primary seasoning of choice is table salt. I tried Swamp Venom as a test for something diferent and they turned out good. I was going to do the Jamacan Firewalk next, but others did it so now I dont have to test that one out :-) I d…
  • MickeyT,[p]Those look like a nice batch. Very good color! Makes me want some.[p]Getting the seasoning to stay on after the almonds have dried is something that continues to be worked on.[p]The aproach that was posted was a basic guidline. If you get…
  • WessB,[p]Ever notice some post just disappear from the face of the earth?[p]Ive searched for post I KNOW the title of, and they were recipe egg related - not junk to be deleted and they just dont exist anymore.[p]On the yahoo forums there is an opti…
  • WessB,[p]Thats what I call a true eGGhead doing that dancing LOL. I think it was originally a George Bush dancer but I spliced the egg on him. :-) he looks better now.
  • Cornbread Willy,[p]I have read that any of the fruit woods will work for smoking almonds. I havent tried cherry, but would like to know how it comes out if you give it a go![p]I started using plum because I had it on hand. It turned out a good flavo…
  • YB, Tonight I roasted another batch of alomonds. Plum smoked and coated with Dizzy Pigs Swamp Venom.[p]These are being sent to Nature Boy. We'll see if he survives the experience! Swamp Venom adds a kick indeed and I think they turn out pretty…

  • stike,[p]If I get an opportunity to cook one I'll see what I can do to send some your way. IF it comes out ok :-)[p]I guess I should make a few phone calls and see if anyone has some deer to get rid of. Hunting season is in right now in WVA.
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