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!


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


  • Hey Joe, I had the same "super sparky" issue couple years ago, but that time it was Maple Leaf which gave me such issue. I wonder if storage condition might generate such issue rather than the nature of the charcoal itself. Royal Oak and Maple Le…
  • I did 12 on my large in the past. It was a struggle and uneven heat made the experience not so enjoyable as it typically is. I would do 6-6 if I were you and if you have the time for it. Let us know about the reheating result.
  • Madawaska? Geez, I was born in Edmundston, the Canadian city on the other side of the river. Kinda surprise Texans know about that small place. Is there any egg in Madawaska (although I was born in Edmundston, my egg is with me in Ottawa now)
  • Bought mine at almost 3 years ago now. People there are very knowledgeable, friendly and I would recommend doing business there. I visit the store regularly as they have nice amount of accessories.
  • Same for me, showing US instead of Canada
  • For more information about the tale
  • I recon that the perforated pan will avoid burning the crust, I would sometime use it in my "one phase cooking" and the crust was not crispy at all.[p]So I got a question for you, do you use this perforated pan or not in the first phase of your "2 p…
  • First of all, wow nice post. I still have some steaks to eat to match you guys.[p]So you are a Maudite drinker? wow I wasn't thinking this great liquid was being sold over the border. Fits well with a Dry aged Steak I guess ;-)
  • Moosehead? nice nick, from NB?[p]As to the accessories, buy what you can afford, you will as some point buy more of them later anyway ;-)[p]I am able to carry my large in my 4 door Civic, but out of the box.
  • From Edmundston NB here![p]Well born there, now living in Gatineau, just across Ottawa.
  • Wow,[p]This is now on my "To try" list, with a star right beside the name.[p]Thanks for sharing,
  • Ca va bien![p]Where did you bought your egg? There is a dealer here in Ottawa, but I am indeed surprise to see a NB egger just because I imagine there is not a lot of egg dealers there.
  • Yes, living in Ottawa now, but originaly from Edmundston New-Brunswick.
  • What happens for cases where steak is in fact not thick enough to require TRex. Should it be cooked a little longer at 700 or so and that's it?[p]Because once I tried to shorten both the searing time and dwell time, but maybe I should have done it a…
  • Where have you found DP in Ottawa? Also, do you have any good butcher addresses to find brisket or shoulder butts, I just can't find a good place that would carry them.
  • Definitely, don't have any pictures, but my first attempt was a great success!
    in jerky Comment by Brayon June 2006
  • Another young egger! Nice to hear.[p]I am about to get my 25 as well and got the egg for almost a year now. With a life long warantee, every new born should get an egg!
  • Instead of sugar, I do like to put rhum and maple syrup with the salt...
    in Salmon Comment by Brayon March 2006
  • I tried it once and it was really nice.[p]This web site has a recipe that is probably very close to what I got.[p]If you like a chewy jerky, cut on the side of the grain, for a more softer jerky, cut across.[p]Took me p…
  • On the same thermometer subject but not on lifetime...[p]I was wondering what was the deal with the calibration. I did tested it and it was 25 degrees off calibration. I tried to calibrate as mentioned in the manual, but does this knot really meant …
Click here for Forum Use Guidelines.