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mtn egger


mtn egger
Last Active


  • I have a customer that does fresh hams cooks them pretty much like boston butt but I think he pulls them at about 165-170 so he can slice them. Everyone I know that has had his ham loves it. I'm thinking about trying it, call a local butcher and all…
  • I have found the temp difference about the same to start but I haven't looked at it to close futher into the cook. interesting. All my slow & slow cooks have put me on the couch to sleep with my ET73 because of reception problems, and it still …
  • forgot to paste the last photo Some of us have no time to fish. Didn't have enough room on the egg so I had to call in the gasser
  • Egging a blue gill would be no problem, I would have to fry them. I was at a family reunion yesterday at my mom's house. We got a couple of shots that your post reminded me of Kids love to fish for bluegill Even the worms are fun Some of us h…
  • Brisket looks great. We are organizing a contest for August 2009 in Franklin, doing a sampling of bbq sounds like a great way to get some sponsors excited about the event. Can you maybe shoot me an email with details on setting up your sampling get…
  • Hope you enjoy your new egg. I cook my butts at 250, they come out great and it is pretty easy to keep it at 250. I pull when meat is at 200 wrap in double foil and a towel then put it in a cooler for up to 4 hours. Good luck
  • I am a BGE dealer and it puzzles me how internet sales are allowed given the internet selling policy. On a more postive note when I checked out the pricing on the website you mentioned my pricing was lower than theirs. So find a local dealer and fin…
  • I hate to hear about your fingers. My brother did the same thing a couple of weeks ago. He did it on the first peice of wood he cut on his brand new $2400 table saw. He just got the tip and had about 10 stiches. It looks like your still able to type…
  • I think the switch to the new fourm has been hectic but any change is something we have to get use to. I made the switch when it was anounced we would have to, I picked up a new handle to make the change but I needed a new one anyway. It has gone we…
  • I did one Saturday and I pulled it at 155 deg. It was really moist and at the right doneness. I started the lump and a hour later the smoke was not clear and I had to put it on anyway. It was way to smokey tasting to me, I used two chunks of apple w…
  • Sorry you had problems. You should cook a brisket at 250- 275 deg. dome temp. The cook time will vary but should be from 14-16 hrs. Pull when meat temp is at 200 then foil and place in a cooler for 1-2 hrs. The temp will be much easier to control at…
  • Two butts will be no problem for the large. I would go buy a third one and throw it on also. Like Bente, I think a food saver is a great thing. Have fun
  • 12 lb Brisket w/ mustard and Dizzy Dust 10 lb Boston Butt w/Olive oil and Dizzy Dust Never let grid space go unused in a low & slow. Here they are at 195 deg. Cooked 14 hrs and ran out of lump before they were at 200 deg. I used m…
  • Go on a low carb diet lose weight and egg on!!!!
  • Well SC it is now 3:33 EST and it looks like it is just me and you and 240 lukers. I was recharging in grand fashion until the old Sciatic decided it had become unmedicated and told me to get up. Hope thing are well in TX, its a warm 31 deg in NC th…
  • I cook mine fat down, they turn out great.
  • Glad the plumbing is back in order. I too usually have the test to preform in the wee hours but I usually just stay up to keep early morning watch on things. WNC got 3-4 inches of white stuff last night so the slow economy will come to a grinding ha…
  • Ok we can't post a pic with 6" of snow on the egg but its a start. Maybe I can include a update with Spring Chicken update in the early AM Maybe the pic post will work
  • Amen Thanks for all you are doing.
  • Cooking at 250 is good. I have done brisket twice and I pulled at 200 deg. wrapped in HD foil and put in a cooler for a couple of hours. Turned out great. I would never do 1 6lb brisket get one or two more, vac pack and freeze the leftover. Its just…
  • Where is spell check?
  • And to think the biggest problem most of us have is how to make the new forum work. Stump I hope your luck turns around real soon.
  • also do you have yahoo IM?
  • you are still logged in as woolyegg. Do you have more than one IE window open to the forum?
  • Now that is interesting give us the details. mtn egger
    in test Comment by mtn egger January 2008
  • It shows you are logged in as woolyegg, are you also trying to log in as juliem4444? I think your post should show up as the handle you are loged in on. Maybe you are logged in as a guest as juliem444??? Do you have two Internet Explorer windows ope…
  • You had Mike-RR up to senior status and then you abandoned him !!!
  • You will only be a newbie for a little while. I have 31 posts and I'm uo to a junor egger. Some experts (like you) might not like newbie status. lol mtn egger
  • I left my old handle with the old forum I needed a new handle anyway.
  • come on back over and turn off the light mtn egger
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