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
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Old Salt ·


Old Salt
Last Active


  • OHHHHH! Yes Rascal. That takes me back for a short memory trip.
  • They weren't that color. Mine was a speckled green-orange. You'd have to check it over to see if it was rebuilt at some time.
  • FireMonkey wrote: First, a confession... I dont own an egg. Instead, I own a Kamado #5 and a KomodoKamado. Hold the flamethrower, please, I have an honest question. :side: My Kamado #5 firebox has broken into several pieces, which makes the…
  • For a medium you would need a 15" grid not a 18".
  • Looking through all those Coop pictures it seems that is only a couple of pictures of Spring Hen. Did you guys keep her too busy?
  • tjv wrote: You might consider taking your firebox to a local metal fab or metal spinning shop and see if they can fabricate a lump bucket from roundbar or expanded metal. That way no chemicals induced in the egg, just lift out the bucket and …
  • My 10LB brisket went on at 9:30 Friday night. Temp was 215* dome. Midnight I put the probe in the flat and it read 140*. I too thought like you did that it was cooking too fast. Went to bed and at 5:00 I checked it and it was 150* and dome was 250*.…
  • I'm doing a brisket tomorrow evening and my wife worked on it using Maurice honey sauce instead of mustard and used TX BBQ Brisket rub. We'll find out Saturday afternoon what it's like. It'll be marinating for about 24 hours in it. Which remind…
  • What???? LOL.
  • I just beer canned a 4lb chicken Sunday. 1 hr and 20 minutes at 400*. Skin not too good but very moist meat.
  • I believe that the space between the firebox and the wall should be of more concern than the fire ring. My new firebox is about 1/2" narrower than my original one. I'm using foil to close the gap.
  • Good to see that you are keeping your spirits up but this one is coming in really strong. If you do decide to get away go northwest. All evacuations seem to go north with the storms chasing them. Hang in there and stay safe.
  • From looking at Ike's path it looks like the best path out of there is west. Up here we will still get the final lashings of the storm. Stay safe you guys and all in the area.
  • Try a vegetarian lasagna. We are definately not vegans but my wife makes it once in awhile. It is very good.
  • I've been using a grate on top of the firebox and then the fire ring. The drip pan on the grate and the cooking grate on the fire ring. This setup works great. I've been considering a spider since it would be simpler to use.
  • What is all that white in the egg and dome? Not for long though. Table looks great.
  • Bought mine in Japan 1970. Been repaired and rebuilt but still going strong. Just bought a new firebox and new fire ring finally. Almost ruined it by over heating it and not knowing exactly how to use it. This forum showed me the way.
  • Fidel wrote: No no -- it is People Eating Tasty Animals If God didn't want us to eat animals He wouldn't have made them so delicious. Yep!!! That's the one.
  • Reb wrote: Who or what is PETA? Sometime back I believe on this forum someone gave a good meaning of PETA. It was great.
  • I downloaded it yesterday and am using it for the egghead forum. IE kept closing off the forum and I had to keep reloading the page. If something goes wrong with Chrome and my system goes haywire I'll have to remove it from my system and reboot my c…
  • has mustard base sauces which have a strong mustard flavor. We bought a 4 pack from them a few weeks ago and used the honey one on chicken last evening. The mustard is there!!!
  • livefree wrote: Old Salt, can you describe 1" sewing material. Is it 1" wide or thick,is it a specific type of fabric? It was 1" wide of cotton material. You could probably get felt material at the fabric stores you could use. I have to keep my…
  • What I used for my old Hibachi clay egg was 1" sewing material from a fabric shop. I've only replaced the gaskets twice. Just received a new firebox and fire ring and gaskets for mine from Imperial Kamado. They still make the clay eggs. Mine is 38 …
  • Thee and me. Always checking the food ads. Today at HEB pork tenderloins $2.99 per lb.
  • Just WOW!! Great, Beautiful and WOW again.
  • Check the Naked Whiz. He has a manual for the older Clay eggs. I have the older clay one and my fire ring is 6" high.
  • Make sure the screw on the daisy wheel is toward the front of the egg facing the thermometer. It should keep it from shifting when you open the lid and keeps your position.
  • Get it. I've had mine for 38 years and just now replaced the firebox. Am still using the old hinge assy. Check it over good for cracks. Really no updating to do. Except for the draft door and a daisy top.
  • One of the screws on my daisy wheel protruded and caused it to wobble. I put a washer under the screwhead and then it fit flush.
  • Why ruin the taste of a good steak by putting sauces on it?