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Electric Don


Electric Don
Last Active


  • East Bay Al,[p]We call those rockfish in the Chesapeake Bay area, and they are great eating. You can use just about any recipe that calls for fish with a firm white flesh. We typically just grill them something like 10 minutes (for a one-inch thic…
  • YB, Thanks, YB, that sounds like a keeper. [p]Don
  • The Naked Whiz,[p]So the parchment can just go on the grill and won't be burned by the high heat? Or am I missing the obvious. [p]Thanks,[p]Don
  • YB,[p]Can you say something about the smoked cabbage. That would sell well here, I suspect. [p]Thanks,[p]Don B.
  • BBQ-ski, I'll chime in as a less-experienced egger - about 55 cooks so far on an XL I've had since May. I've been delighted with it in every way. I selected the XL because we do a lot of cookouts for 6 - 10 people, and typically will add veggies …
  • BBQDan, I'm a newbie, have had an XL BGE since May, when I bought it at the Waldorf, MD "Eggfest". From what I've seen and heard, the fests are really the only place to get a material break on prices - plus they're a lot of fun, and you really lea…
  • Greenwithenvy,[p]I'm probably too much of a newbie to be offering advice - but I've had probably 35 cooks with a new XL from this May. I suspect you had way too much air getting in - The XL will sustain 250 with the daisy wheel and the bottom vent …
  • AuntieEgger and RRP - [p]That looks like a great idea - think I'll look for that, and buy the OXO tongs that ajp suggested. [p]Thanks for your thoughts.[p]Don B.
  • tjv,[p]So, how do I get a set?[p]Don B.
  • stike,[p]Thanks again - that's pretty much where I was headed. [p]Incidentally the griddle is huge - it barely fit on the XL grid, so I'm sure you're right about the massive temperature build-up. Actually I would have seasoned it inside, but neith…
  • stike,[p]Thanks very much. I guess I underestimated the difference between "just a crack" and 1/8 inch. I think I'll try just closing it next time - it's obvious some air gets in there anyway. [p]A follow-up question. If indeed the porcelain gla…
  • The Naked Whiz,[p]Thanks for those thoughts. I did start cooking as soon as the dome hit 675, and probably left it there for no more than 5-6 minutes. Of course, I did have the fire on the griddle (the crisis I described), but the dome never rose …
  • Celtic Wolf,[p]Thaks very much - that's very helpful. I'll start over with the seasoning on the cast iron. And I'm not sure about the grate, but I'll try your suggestion on that as well. I might come back to you again on that one. [p]I guess one…
  • Fingers,[p]Sounds like you and Spring Chicken agree. I think I'll probably just keep it in the shop. Thanks very much for your reply. [p]Don
  • Spring Chicken,[p]Sounds like you're in the majority. I sure would hate to mess up a nice roast by using a bad wood. Maybe walnut just belongs in furniture. [p]Thanks for your thoughts on this. [p]Don
  • Lawn Ranger,[p]Thanks for the reply. The wood smells good in my shop, so I thought it ought to work - apparently many don't agree, though. [p]Don
  • Kim G.,[p]I know a lot of the eggsperts on this site prefer the L over the XL, I assume because of the charcoal usage. I bought an XL two months ago and have been absolutely delighted. We do a lot of weekend entertaining with 6-8 people, rarely mo…
  • NJKel,[p]Very nice! I like the detail and the finish. [p]I'd like to hear a bit more about the Ipe. Is it a hardwood like cherry or mahogany? Did you stain it or is that the natural color? what is the availability?[p]Thanks from a fellow woodwo…
  • RRP,[p]Thanks, RRP, it was the probe I was wondering about - thinking that the crud that builds up surely would affect the accuracy. Thanks for your reply. [p]Electric Don
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