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  • Hi Rascal, The first tri-tip I did went too long...I should have done a sear up front, a la TRex style. be sure to use thermometer in the thickest part of the meat, because I've found with that cut (and the flat iron steak also) that checking th…
    in Tri-Tip? Comment by Mike-RR January 2008
  • Hey Chris, You're not supposed to be using a hammer! Sounds like you're having a blast, man. I've been a Weber guy for years (kettle and gasser) and made the switch in October of last year and haven't looked back. Looking forward to adding…
    in Hello Comment by Mike-RR January 2008
  • Excellent work, Jack. I was looking at one of those square woks just the other day, and I think that I'll have to go back for it now.
  • I'm going to wear out these pics on the forum, but here goes: This arrangement is for a LBGE: 1. Firebox 2. 2" fire ring (not the standard one that comes with the LBGE) 3. Inverted plate setter 4. Aluminum half tray for drip pan 5. Po…
  • The rack was inverted to give some extra space inside the egg. The rack was too long to fit flat, and I prefer to have the racks laying down instead of standing on their sides. It was something I read on the board about how to get a big packer b…
  • I think the gap is about 3" or so from what will be the lower grate and the top grate, and the grate extender works for both the MED and LG.
  • Ross, Here are some pics of my grate setup. Note that the vanes are angled in the opposite direction of yours, and I've got a ruler in one of the pictures to show how far apart the vanes are on the edges. Some nice-sized lump makes it through t…
  • 5 hrs indirect, dome temp 250 deg, hickory/apple smoking wood, no sauce:
  • Hope you have a good one today!
  • I haven't done any scientific comparisons between the two, but I like Ozark Oak because: 1. Doesn't produce too many sparks, even when lighting with a MAPP gas torch. 2. Doesn't blow apart during the initial burn. One brand (I won't mention i…
  • Ross, When I post multiple pics from either Safari or Firefox, I open Photobucket in another tab, and copy/paste the IMG code from one side to another.
  • Hmmm... I buy the "Made in the U.S.A" variety from my local Wally World for about $5.27 for a 10lb bag. That is my #2 favorite charcoal behind Ozark Oak. Sorry to hear about the bad luck. I'me saving my last nasty bag of B&B Expert's Cho…
  • Yes, there was a nice rock in one of mine, but that was only once. There's bound to be a bad bag here and there.
  • Nice handiwork there! I saw what will be my next BGE (It was an XL...) and am really getting excited about the upcoming eggfest when I can put some money down for a demo XL. I think that the sponsor will sell them with the nest, but I'm looking to…
  • Excellent work! I'm still trying to decide how to do mine...thank you for the ideas.
  • Cool...thanks for the reply. I'll be on the lookout for a nice wok like yours. I appreciate the feedback!
  • Excellent job on the table, Mike. What did you use to cut the top? Is that a large or a medium in there? Why is the turbo grate not installed? Do you just use it for certain types of cooks? Sorry for all the questions...
  • Hey Keith, Welcome to the forum! This place is absolutely the best place to find information about recipes, tricks and techniques, and really helpful folks for anything egg-related. Glad to hear about your good experience with the DigiQ. I'l…
  • Here are a few views of three nice-sized racks of spare ribs, trimmed St. Louis-style with all the leftover pieces being smoked also. I put all of that meat on a large, and the pics don't even include the sausage I added later on during the cook.…
  • I'd guess about 20 hrs to get that big thang to 200 deg internal for pulling :laugh:
  • Great job! I'd like to ask what you have the lower vent set to when you're cooking in the wok. Is it wide open? Also, did you have any airflow issues? It looks like the wok is completely filling up the fire ring in the pics. Going to have to …
  • Sounds like an interesting cook. Great job on the decision to go direct. The outside has a nice looking crust, and all the juiciness was evident on the cutting board. Have to try that recipe soon... Thanks!
  • Congratulations, Bill! Once you get started, there is no turning back. Here is my recommendation to you: Gotta fire up the pit really hot for this one! Good luck, and let us know how it goes.
  • Nah...I wasn't in Atlanta. I got mine from BBQ Outfitters here in Austin. They will be sponsoring the Texas EggFest in the spring, and that is when I'll be adding the XL. I'm still working on getting a small egg here in the near future.
  • Julie, I would recommend checking out the Turbo Grate. I've found that you can get some excellent airflow for both high-temp and low-n-slow cooking. I've included a link for you to check out the product information. Please send e-mail if you…
  • ...these are a few of my favorite things. Happy Woosday!
    in Woosday Comment by Mike-RR January 2008
  • I guess that's yet another thing I miss about the larger cookers--the ability to have multizone heat areas on the same grid. I would likely be experimenting with using lump only on one side just to cook directly, and have the other side available a…
  • Tom, You'll have a blast learning how to cook on the BGE. Since you already know how you like your food done, you'll spend a lot of time learning how to to do it on the Egg. Then, after reading tons of information from this forum, and from the …
  • I bought my LBGE to replace my old New Braunfels Black Diamond (and some others as well) and will be adding an XL at the Eggfest. I miss the grill space afforded by the bigger units. The large is an outstanding first egg, and will serve you well.
  • Clicked on the link, which references the following link: The resulting message is "Your account is not yet active.…
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