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Last Active


  • Joe in Jersey, Joe, put the meat on 250 dome inderect. Cook until internal hits 195, take off, wrap in foil, put in cooler to rest for hour, pull and eat. Boston butt is one of the easiest cooks. Just remember to fill the fire box all the way up. …
  • BC/DC, Yep, use the squeeze method to remove grease after cooking. [p]MC Jerry
  • BYC, All wood cook in the Egg one waste of time. If you want to experience all wood cooking. go to the open pit and burning barrel. [p]MC Jerry
  • Tom Huyck, If the turkey is done too soon, what's the problem. It is dry? Is it burned?[p]MC Jerry
  • Bill Glaeser, The only thing an Egg can't do is cook a whole hog. Other than that, it is superb over any other cooker. Bar none. [p]MC Jerry
  • cookn biker, No matter what I am cooking, I always fill the Egg to the top of the firebox when starting a fire. I have had my Egg for over 5 years now and have never had that problem. No worries mate. [p]MC Jerry
  • Woodbutcher, I have done several. Make sure you rince all the brine off before putting on the Egg. It has a lot of salt. I do mine 350 inderect with hickory chip. Cook until 140 internal and you have some good pastrami. [p]MC Jerry
  • bamadad, Here is fool proof way to cook rice. Double the amount of water as rice. Add salt to taste to water. Bring water to boil. When water boils, add rice. Continue to allow water and rice to boil for a minute. Turn off heat, cover pot, remove…
  • Tom B., That is expensive for sure, but could some of the high cost be coming from shipping cost?[p]MC Jerry
  • Michael B, " Believe it or NOT", lol After I stir the ashes before adding lump, for the past umpteen times, I just pour the lump right out of the bag no matter what comes out and light it. I have yet to start a fire that won't do what I want i…
  • YB, I would love to be there, but probably not. [p]Jerry
  • George, Make sure all the holes in the fire box and bottom grate are open. This is my way of setting up the Egg. Everytime I start a new fire, I always load the Egg to the top of the fire box. I know you don't always use that much lump to do a shor…
  • Mayberry Smoker, Do not space the boards. In time, the natural moisture will leave the wood and it will shrink leaving more gap than you want. [p]MC Jerry
  • Brad , You can control the amount of smoke you get from the Egg. Yes, it will smoke some but depending on the amount of wood chips, dry, no need to wet chips with the Egg. Once you light the Egg, it will do little smoking from the lump. When you ad…
  • TheStormyDog, When I do my wings, I do them 350 direct on regular rack. I turn them once. I never sauce them on the grill. They seem to burn too easy with sugar in the sauce. So I get them crisp, take them off the Egg and dump them in sauce. [p]MC…
  • RRP, It is true. I do have a great fitting lid. I have never had any problems yet. Knock on wood. Then, some of you put some high heat on the Egg. I have had mine to 800 a couple of times, but rare. [p]MC Jerry
  • Lumpy, Go with what the pro's use. [p][p]MC Jerry
  • Kathy-jo Peterson, If it is a fresh ham, you must have some way to test the temp in the middle of the meat. If it is already cooked ham, then probably couple of hours should do it. If you don't have a internal temp guage, then you will have to che…
  • Best Q in Ladue, First of all, there is NO comparison to the Egg. The Webber is for those that don't get serious about cooking, baking, bar b q ing. Price is much different but you get what you pay for. The Egg has a lifetime warrentee against defe…
  • Bob In Texas, Today I am going to do hamburgers. Beef for me, chicken for wife. Tomorrow, chicken quarters for the family. [p]MC Jerry
  • wobin, Well Wobin, I love sriped bass. I live a rock's throw from beautiful Lake Murray in central South Carolina. We catch some big ones here. Personally, it won't be on the Egg for me. I like to take nuggets from the fish, make a lighly sweet bee…
  • Lawn Ranger, Thanks. That stuff is pretty good. Go with anything or by itself. [p]
  • tjv, Thanks. I had some butter on it and ate too much .lol
  • Egginator, I have used a weedburner for a long time. This is the safest way to light the Egg. It has a long wand and hose that will keep you away from the sparks of the lump. Some of the old hats here believe in the mapp torch. Sure it works fine, …
  • Jwirlwind, It also depends on the thickness of the meat and the quality. Another way to do the steak is the sear last. Some will say the sear first will allow some of the juices to get out. Here you go: Put the steak on the Egg at dome 250. Take t…
    in Steaks Comment by jwirlwind August 2007
  • BostonBob, Most here love the Trex method. Personally, I like my steak rare, so I just get the flames going direct, put the meat on with some blacken seasoning, burn each side and put it on the plate. I am not sure what the Trex method can do any b…
    in Steaks Comment by jwirlwind August 2007
  • SteveinSpokane, Personally, I would not get over 450 to 500 to cook a pizza. That is all the heat you need. Actually, 400 will do just fine and not burn the bottom of the pizza and not scortch the gasket. Just my opinion.[p]MC Jerry
  • Car Wash Mike, I am not sure there is a better way to cook a steak than that. I always blacken my steak and doing it on a griddle is the way to do. I approve that method over any other way and I am the master. [p]MC Jerry
  • Jwirlwind, It is true that I am not a true chef. Just use the sir name for fun as I do with most of the things I talk about. I don't try to be the know it all like you Mike. Just having fun here and If someone like you is what this forum is all abo…
  • Car Wash Mike, Sorry if I responded to the wrong person. But you mike can kiss my ass. [p]Jerry
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