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
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.

belle's dad


belle's dad
Last Active


  • I still have a gasser that I've had since 2005.  Use it about once every few months to quickly do some brats or warm up something that done on the egg.  Bought a good one,  A 4  burner made Vermont Castings.  Even in Florida and near the ocean, it s…
  • I learned a lot from your post.  Shark is available from time to time where I live (east coast of Florida).  I have thought about trying it, but, I think I will pass.  Good looking cook though.   Vero Beach, FL
  • Hang in there guys. Know what your going through in that I live on the coast in east central Fl. Good luck and be safe.   Gordon
  • I need some input from you egg users.  I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. …
  • I, like someone else, managed to break the Pampered Chef stone the second time I used it. I have had a BGE stone for about two years and have put it through H---, and it's still in one piece. Gordon Vero Beach, FL
  • someone mention the Pampered Chief stone. Had one until it decided it couldn't survive a hot fire. Have the BGE stone, with no problems Gordon Vero Beach, FL
  • I bought a small shop Vac about a year ago at either Home Depot or Lowes. Works great. Use the egg about three times a week and clean out about every two weeks. Gordon Vero Beach, FL
  • Boatman: I agree, I'll stick to pork ribs anytime. Like them a lot better. Usually do baby back but this week-end I did some St. Louis ribs --Hmmmm good. My large egg is now full of close to 40 lbs of pork butts. Doing some pulled pork for Cancer…
  • filler up as the Naked Whiz said and there will be no need to add charcoal. I have done a number of cooks of 22 to 25 hours low and slow and never needed to add charcoal. Have a very Merry Christmas!!! Gordon Vero Beach, FL
  • I have two brother-in-laws that were very envolved in WWII. One was at Pearl Harbour aboard the "Maryland". He served on various ships during the war. He later became one of the tour guides and speaker at the Pearl War Memorial. He passed away a …
  • I might as well chime in too. I have thoroughly enjoyed my egg for close to five years. Gordon Vero Beach, FL
  • This is no brainer anwser----GO BIG GREEN EGG - here are some reasons why. I can't answer #l because I have never tried cooking on my large a full "untrimmed" brisket. Question #2 - I do a lot of butts and I always get black crust. I cook butts …
  • The Egg and only the Egg. I cook on the Egg probably three days a week and probably use less than 25 lbs of lump a month. I do a lot of steaks high temps and some low and slow cooks, still doesn't near the charcoal I used to use with a Weber and a…
  • Thanks for the great pic's. Missed it this year because it sold out so quickly and I had a minor stroke just before tix went on sale. Didn't check until three days after sale date. GONE. Oh well, hopefully next years. Again - thank-you for the p…
  • I second MJF24' suggestion. I use regular (classic) coke and apple juice either or both. Turns out very good. Gordon Vero Beach, FL
  • Doing a Butt now. I put it on yesterday evening at 6:30 PM. Grate temp. at 205 all night and now 2:30 PM. Internal temp was 187 a at 2:PM. Cooked low and slow. Going to also cook some Cordon Bleu for the non-pork eaters this evening. Of course …
  • Bordello: Many years ago, we lived on the edge of Scotsdale and looked out our family room door and kitchen window on the Superstitions. Neat view, no houses between us to block the view. You brought back memories. Gordon Vero Beach, FL
  • I'ts easy. I just stick the business end of a small shopvac in and turn it on. When the cannister gets full, empty. First, make sure there are no hot coals in ashes. Gordon Vero Beach, FL
  • Join the crowd, Eggbert. I have been to three, not, all, but I also was shutout... Gordon Vero Beach, FL
  • Grandpa's Grub - do use the 91% alcohol on the egg or drink it? Gordon Vero Beach, FL
  • Very little. Just sits by the egg and watches use it often. The gasser is good for a quick hot dog or sausage for lunch and that only about once a month. Glad the gas in the tank doesn't get old. Gordon Vero Beach, FL
  • Just finished cooking a butt low and slow. It was smaller than yours and I cooked it for 20 hours at 205 degrees. Turned out super - internal temp was 192 when I got around to taking it off. Moist, great bark, and the better half loved it. Gor…
  • Thanks guys--I'm doing great. The egg with the new patio helps a bunch. Thanks again for your thoughts. I'll get through this little bump in the road fine. Gordon Vero Beach, FL
    in stroke Comment by belle's dad July 2009
  • I'm with weekend warrior. Couldn't do without the GaruDigII. Do lots of low and slow, and, it's nice to put it on and go to bed and forget about it. Gordon Vero Beach, FL
  • Sure looks good. Would you care to share the recipe, or, at least give me a clue where to look. Gordon Vero Beach, Fl
  • I preferred to do my own driving. Couln't afford a Rolls anyway. Wish I had the Bentley now, but, sold it a number of years ago. It was a fun auto to own and drive. Belonged to the Rolls Royce Owners Club. Got invited to lots of functions that wer…
  • Had to laugh at the egger who said his dad donated his car to his younger brother, and got most of it back. Many years ago, I donated my "48" Bentley to my son for the H.S Prom., got most of it back also. The car that hit it wasn't as lucky. The f…
  • I cooked two a few weeks ago for a Cancer Relay for Life event. I did them low and slow for 18 hours. They turned out great. We sold sandwiches of pulled pork, hot dogs and hamburger. We were able to donate over 800 bucks from food sales. The po…
  • I've used it twice cleaning the rim to install a new gaskets. Never a problem - it evaporates very quickly and letting the new gasket set and cure for 24 hours should get rid of any that might have soaked in the pores of the ceramic. My prayers …
  • I've had a couple of Offset over the years. Living where I live, near that old Atlantic Ocean, I found that I was having rust problems - Decided the Egg was the way to go. Ceramic doesn't rust. I'll never go back to a steel cooker. The egg is so …
Click here for Forum Use Guidelines.