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!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Thanks for the help! It turned out very good... Very tender, but held together enuff to slice, and just a tad dry... Nothing a little sauce didn't fix! And since the egg was still hot I smoked a chicken for the neighbors... And then since the egg …
  • Love chicken on the egg! My egg was still nice and hot after my brisket cook today so I put a 4.75 pounder on for the neighbors - can't be that bad living next to me!
  • Yep the thinner parts are already passing fork test. Thicker part still a tad firm. Will let go a little longer then faux cambro till dinner
  • The 4 pound flat has been on 4 hours, indirect for first 2.5 hours and hit 162 internal... At that point I moved it into the texas crutch and now it is at 199 internal. Fork test still says it is tough. What do you think? Let it go another hour or …
  • Thanks! I ramped it up to 300 and am reading the links now. Yeah, flats are about all I can find around here too
  • I use the same recipe above, but then rolled through bread crumbs to add a little crunch. Always a hit, everyone begs me to make them!
  • We're keeping it simple today... Polish Sausage and Beef Franks, from Patak Meats in Austell, GA.
  • Kim, Are you a member of sam's club? I have used these before, they don't flare up at all if your coals have been lit for a while. I cook them on the regular level grid, top with cheese toward the end. They taste pretty darn good for a frozen burge…
  • thanks guys- yeah, can't complain on the taste or texture. it had an awesome flavor from the rub and smoke and it was very moist and tender. i just wanted those nice slices! one more question, do you slice it against or with the grain? -pd
  • i work in the paint and coatings industry, take it from me, thompson's is a poor product. if you read the ingredients, it is basically mineral spirits and wax. that is why it only lasts one season (if you are lucky) on a deck. hank said he is keepin…
  • when cooking with the planks, i know you have to allow for more time, i have seen website that say 50% more time, but nowhere have i seen what temp to do it at. can anyone advise me on the temp? thanks
  • yeah, the spatchcock method always works out great. lately though, i have been taking the easy way out and just rubbing the whole bird down with a little melted butter, then slapping on some seasoned salt and pepper, and smoking them indirect with a…
  • Hey Mark and Phil- Welcome! Way to go on the steaks! Now you guys need to try some low and slow cooks and see how your Egg excells at that! I consider myself a BBQ connoisseur, having eaten at nearly every BBQ house in the SouthEast, and I swear I…
  • First time I saw a BGE was on a Charter Fishing Boat in Orange Beach, AL. The captain had one mounted in some custom chrome tubular railing on the back of the boat. We grilled bluefish and snapper right out of the water and I too was hooked! My w…
  • i always use the exact smae rule of thumb on the time even if I am cooking more than one butt, I just make sure there is room between them for the heat and smoke to work around. If you have the two touching each other, it is essentially one butt, ca…
  • Hey- I did a large bird, 13.61 lbs., for Thanksgiving. It turned out great and here is all I did. Washed the bird, patted it dry, melted some butter, and coated it inside and out with the butter. This is messy cause the cold bird makes the melted…
  • Okay, I am a southerner with no experience when it comes to snow and ice, but would'nt using a cover over the egg and table prevent this?
  • looks great! tell me... where did you get the stainless? did you purchase a sheet and cut it yourself or did you have it cut to shape/size by a metal shop or what??? i do alot of woodworking but i have never messed with any metal, stainless steel, …
  • thanks billyg, i will try the apple juice trick. do you buy alot of your meat from Sam's? i don't have too many choices in my area, Winn-Dixie has gone down hill since all their financial troubles began, the Food-World isn't bad but isn't great eith…
  • i agree, looks good except for black olives. hate'em. i have never tried frozen pizzas on the egg, but i do buy the pre-made crust from the cooler section of the grocery store, name brand is MAMA-MIA, and they are not bad at all, you get a pack of t…
  • oh well, it said my picture was too big. if i can figure out to resze it i will post again.
  • hey mad max- the wife and i are going to NYC for a weekend getaway on halloween weekend. tell me where this place is, i would love to try the hanger. any other NYC sweet spots you know of would be appreciated as well. -pipedream
  • we tried it and had okay success. had the BGE Large strapped on an open utility trailer headed to campus for a pre-game tailgate. pulled over twice to check temps and all was well. we already had a stable fire for hours though, at 250 degrees, with …
Click here for Forum Use Guidelines.