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Bob In Texas


Bob In Texas
Last Active


  • Chuck Moon, Man, that is nice. Nothing like an Egg Hut. Wish I could have one. It looks like there's enough room for a BIG BGE fest. When is the party?
  • vidalia1, It sounds good, but can't find the recipe for it. Could you or Rick post it again, or lead me to it?
  • chad, The easy way to control the temp. is with a Digi II. It'll hold strong. I just about wore my draft door out trying to control temp. when I first got the BGE, but after awhile I zero'ed in pretty close, but not close enough to suit me. I so…
  • bobbyb, do you get any sticky, or after taste with the CocaCola®? I assume you just pour it on until the meat is moist with it?
  • Crimsongator, thanks for all the encouragement you guys give. I might add that I will be using a platesetter under it too.
  • HungryNephew, man your a way ahead of me. I've proudly told my neighbors I got myself a BGE,and all I get is a blank look, and a "Duh, whats that".
  • stike, I don't have a real purpose for using the foil. I just thought it may help to hold the moisture in. I've never smoked one. Having never done one, I'm treading in unknown territory.
  • thirdeye, I don't have any parameters, right now. All I know to do is give the brisket a good rub, then go at 225° until the internal is 195°. I think 195° is a little on the high side for me......Now, give me your guarantee, and remember I use the…
  • Michael, No smoke was the problem. The pecan chunks were just charred a little on one side, they wasn't wet beforehand. It looked like I only used about 1½ gallon of lump, throughout the complete smoke of 8 hrs.
  • Michael B, I put in two fist sized chunks of pecan at 12 and 6 o'clock, about 6 inches off center, then sprinkled a handful of oak chips all around. This was at the start. I haven't looked under the platesetter this morning. Maybe the pecan didn…
  • Can anyone give me an idea of why no red rind?
  • Car Wash Mike, Looks good. Is the recipe in your blog? I have to try that.
  • gdenby, Thanks guys. Man, I didn't know it could be so easy. I sneaked a peek a few min. ago, and WOW! did it ever look good. Now, back to sleep.
  • The Naked Whiz, Thanks TNW, I called the Guru support, and was told it was in the first quarter to half inch of the probe. Now, no worries about dome temps..
  • EagerEgger, I will be using the DIGI II meat probe, but it's unknown now just where the sensor is located in the probe. It could be in the first inch or maybe 3 inches of if. I just don't want to be picking up the dome temps..
  • Jeeves, thanks for the info. I went into the archives, and noticed something a little different from what I have been following on previous post. Most all have said to do pork butt 1½ - 2 hours per pound, but Chris Lilly's recipe noted to do 1 ho…
  • Greendriver, ru·ma·kis[p] An appetizer of Japanese origin consisting of a marinated piece of chicken liver and a water chestnut wrapped in a slice of bacon and grilled or broiled.
  • Squeeze, You bet I have the cookbook. All 150 pages of it. I took it to Staples and had it bound for $3.00. Made a nice book.
  • Celtic Wolf, thanks Celtic, they may be reluctant to pass the recipe on. Especially if it took Grand Championship. I couldn't find it in the BGE Cookbook, and was just wondering.
  • smokn gramma g, are you using the same brand of lump as when you get it over 350°, and the lump wasn't damp or wet? Maybe this is for the experts.
  • eddiemac, Here's what I was going to do: Spread it over a V-rack, sit in drip pan, and crank up to 375°. The little higher temp. due to the pan. Would this work too?
  • Maverick, I think I'd do it like a little chicken. I never had one, but it sure sounds good.
  • mb168, That's the one I used. Mine looked just like the picture. It was great. Did you get all of his recipes?
  • Hambone,I haven't tried any other recipes that the one Car Wash Mike has. His rib recipe was out of this world..... That's all I can recommend. He gives the detailed directions, cook time, and temps.
  • Hambone, I can't answer how to stack them in a medium, but I would plan on 1 rack a person. They are so good that they will eat more than you think. Usually 1/2 rack does my wife, but she finished a full one, and I could have eaten another half. …
  • reservoirhogsbbq, I am a new owner, and can understand where your coming from. I was first going to by the medium, but on the second thought, with the little difference, I went for the large. I am glad I did after cooking 3 racks of ribs one time…
  • Wise One, Man,,,,,,,,I hope it's not scheduled in April. That's my out of country time. I would love to go to one, not only for the good food, but to meet the good people that's been answering a lot of my questions.
  • EagerEgger, Being a new egger, and new on the board this Eggfest in Austin sounds inviting to me. I haven't seen any posting about one. Mr. EagerEgger you look like a really nice guy. Would you post something if and when you find out any particu…
  • Medforded, was this a self inflected break, or did it break due to temperature while cooking? J-B Weld came to my mine too, I know they (use too) repair engine blocks with it long-long ago. Certainly worth a try.
  • MARVELOUS, I use an electric starter also, no problems with it. My lump is Ozark Oak full to the top of the fire ring. It started and progressed as it should. Steady 220° to begin with. I cooked off 3 slabs the other night and had no problems us…
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