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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • can do this, with or without handles.  drops about 1" into the fire ring and 1.75" above fire ring when sitting out of the platesetter notches.   Fun having the equipment to whip something up like this in couple hours..........t
  • I've smoked a bunch of cheese and finally got around to using the A-Maze-N smoker tray.  Gotta say, easiest method to keep the smoke going for hours.  I put the tray on the lump grate and elevated the cheese on the adjustable rig.   The pellets come…
  • SkinnyV, I think folks are hoping to smoke on the mmax too.  What I was told yesterday by the reps was approx. 6 hour burn at 250ish before the lump runs out.  Best I can remember, that is very similar to the current small.   On the mini with the wo…
    in KJ Vs MM Comment by tjv November 2014
  • ok LS, chicago it is.   t
    in KJ Vs MM Comment by tjv November 2014
  • ron, look at Lit's pics above.  check the grid as it sits on the platesetter in conjunction with the felt line.  It's maybe a smidge above the felt.  Also, check the distance from top of fire ring to felt -  a good reference for distance is the notc…
    in KJ Vs MM Comment by tjv November 2014
  • Eggcelsior said: tjv said: the distance from the top of platesetter to the bottom of the grid ain't much, lucky to be an inch. t For a small PS or the MM PS? mmax
    in KJ Vs MM Comment by tjv November 2014
  • the distance from the top of platesetter to the bottom of the grid ain't much, lucky to be an inch. t
    in KJ Vs MM Comment by tjv November 2014
  • I saw the mmax at a show yesterday.  Gotta wonder why such short legs on the platesetter, especially after all the comments with the original short legged xl platestter.  Can't be much more than an inch spacing between grid and platesetter.  t
    in KJ Vs MM Comment by tjv November 2014
  • dang dude,  time to load up that fancy cooler with a very large cold great job. t
  • I think you are comparing two different style for ribs, brasing vs smoking.  By wrapping in the oven, you're basically brasing the ribs to doneness. Given the process you outlined, my guess is fall off the bone and very sweet.  Try the same process …
  • couple things to consider. - most states offer some type of college fund for state supported colleges.  good thing to look into as it makes you commit to making it happen- if you go shopping for a specific item, leave the credit cards and extra cash…
  • Ceramic Grill Store,  Corner Mayhill & Morse in Denton We are the folks who fabricate the adjustable rig, spider, woo and such!codydham said: @tjv, Where are you located?
  • you gonna build a mini holder for your new wheels. mickey's meals on wheels........ t
  • Welcome to kamado cooking!  I'm wondering if your buddies rollled thru our store couple weeks ago.  We had folks buying for wedding gifts.  If you like, save the $175 and pop up and see me.  I'll spend some time with you and get you going in the rig…
  • This weekend I was in both my local sams and costco clubs.  In each store, a guy was operating two rotisseries, spinning a bunch of chickens.   I asked 'em what temp and how long they spin the birds.  Each said 1.5 hours on time and to 180 internal …
  • next time try Worcestershire instead of the mustard, adds to the flavor profile  t
  • Little Steven, Fabtech Atlanta next month, you going...... t
  • a heineken while egging.....must be me but not sure they are a good mix.......just don't think of heiny as a bbq/grillin' beer....... t
  • that's kinda small.  may need to wrap halfway thru to perserve moistness and tenderness. t
  • last night, again tonight was/will be canadian club small batch 12 year old whisky.  good stuff for my level of sophistication and price point t 
  • couple things to check inside/around the firebox - new lump vs. used lump,  sometimes all used can have difficulty getting up to higher temps.- need to make sure the lump grate holes are open,- firebox is properly aligned with slider and not obstruc…
  • we have butcher paper at ceramic grill store.  Rolls are 24" wide, 250 feet long, 40#, wax free and FDA approved.  We include shipping in the price.  250 feet is plenty of paper for the typical backyard cook.  24" wide is best as it give you ample r…
  • call your county extension service.  they will get you to the fella/gal who can help you. t
  • craftsteak in the MGM has prime flat iron and hanger among its other steaks.  Best hanger steak I've had anywhere, reasonably priced too for a top end steakhouse.  you can check the menu online, search mgm grand...restaurants...... t
  • The Large Woo and Large AR occupy the same space, so no way to get them to work together.   We at one time offered a Woo Extender, raised grid above the Woo, but our fabricator jumped the price to high to make it affordable.    Given the positive fe…
  • I went through the pros and cons of paper as we started carrying in it at Ceramic Grill Store.  I was told by those who make rolled paper to stay away from Kraft paper as it is made from recycled paper and not FDA approved.  Also, wax paper is not r…
  • Right now we have cherry, apple, peach, plum, post oak, sugar maple and mesquite by the pound.  I think a couple are short supply, might want to call. t
  • for grilling cooks I light in multiple spots covering how much grid I plan to use.   for example the complete xl grid, I'd light at clock locations 3, 6, 9 and 12 plus the center.   for half grid , 1 spot back, 2 spots center and 1 spot forward On s…
  • start the bird skin side down for 5-10 minutes then flip over to meat side down.  Use the bge large grid atop of the AR.  watch the skin as the bird cooks to see how it's doing.  might need to flip back over during the cook.  only rub on the skin.  …
  • It's a family run operation.  I met them at HPBA couple years ago.  Only complaint is lump size: pieces can be on the small size.  If they could bag bigger pieces consistently, it would be one of the best lumps around for the price per pound.   We c…