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  • I'm coming in late to the thread after a long hiatus from the Forum... I generally add enough chunks and chips around the XL firebox to last throughout the cook (and usually see some leftover unburnt chunks when I'm done). But the easiest way I'v…
  • A tip for XL eggers: use a thin 18" pizza pan between the grate and the plate setter. It works as a perfect drip pan and costs a couple bucks at Wal-Mart. I scrape the grease off of mine after every fatty cook.
  • Thanks again for the help, everyone! The boil and cook went great. I ended up using a pot that was WAY too big and the beer didn't seem to fill it much, so I just did two batches of 20 brats each. I finished the brats indirect and think I'll try dir…
  • Thanks for all the replys, everyone! Spuds, I was wondering about smoking when I first posted, thanks for hitting on that topic. Do you smoke, then boil, then direct grill, or just smoke? Or just smoke and direct grill? I bought some Sam Adams…
  • I tried unsuccessfully to find it on If they post it online, would someone post the link?
  • When I first tried LandShark at the Beermaster School at Busch Gardens (highly recommended, BTW), I remember them saying that it was first being test marketed in Florida. It may have spread further into the nation by now. I've never paid for Landsha…
  • Hey Pitmaster. I have an XL and I think I know where you're going with this. Search for posts by "Frank In Houma". He built a beautiful table for an XL and has good info about making the table the right height for accomodating the fact that the lid …
  • Since no XL owners are chiming in, I will! I faced your decision a few months ago. My Dad offered to buy me any egg I wanted. I settled on the XL because of the increased grid space. There's just something about not having to work with multiple leve…
  • Okay, that makes sense. I was just thinking that I love the smoked chicken at the local rib joint and it shouldn't be hard to duplicate it on the egg. But maybe it's not cooked low-n-slow after all, but just over a wood fire.
  • Ah, the Old Pueblo. You've got two Wildcat alumni over here in Florida. Bear Down!!
  • I've created a (green of course) binder with our recipes that we've done, complete with pictures on the top of each page of the food we've cooked. I copy and paste the recipes from this forum or my other BBQ books into a Word file, adjust with my no…
  • Looks delicious! What's the yellow stuffing, a different kind of cheese? Here are some of mine:
  • Welcome! I'll explain my choice of the XL over the Large like this: Did you ever wish you had a smaller television, a slower computer, or less horsepower in your engine??? Once you've got the room, you'll find ways to use it, trust me!
  • I think I went up to around 600 for a pizza once. I haven't sprung for steaks yet, so I haven't gone to "nuke". Most of what I cook is slow to medium speed, like pork butts, ribs, whole chickens, etc. That's the beauty of the Egg. It can do it all!!
  • Don't forget that you can get a servicable gas grill for a very innexpensive price. I regularly see people trying to give them away on Craig's List and at garage sales. You may want to pick up a nice used Weber Genesis (I see them for around $40, bu…
  • BEAUTIFUL table! How did you end up cutting the circular hole in the tile? I've had my materials sitting in my garage for two months while I ponder that question.
  • Thanks, all. The credit for the design goes to my wife. PMB, I'm not far from you over in the Lutz/Land O' Lakes area. (Just north of Tampa for those not familiar.) Since we have to go about 100 feet over thick grass and around a planter bed, …
  • We were at Ft. Desoto beach a few weeks ago and they said their camping waiting list is 6 months!! I guess being rated the #1 beach in America creates a little more demand.
  • Thanks for all the help, everyone! I'll post pics as usual, though I think we're gonna move it from Sunday night to Monday so I have more time to cook them.
  • Great link and recipe, Dave. Thanks! Would trying to cook them in 3 hours at a higher temp nuke them too badly?
  • So it looks like neither of you are shooting for an internal temperature, but more of a time/texture combo? How much does the meat retract, leaving the bones sticking out? Looks like I need to buy a spray bottle to add to my grill tools! Thank…
  • Angie2B: I think you're right, and it's sometimes an internal and sometimes an external reaction that they have. I read that that verse alludes to those who melt metals; they not only put fire under them, but heap fire upon them. See how Saul was…
  • Pork Butt Mike said: I learn to live with people like this and instead of getting mad, I like to smile and wave at them. Then they don't know what to think of that. Romans 12:18-21 says: 18 If possible, so far as it depends on you, be at…
  • Seriously! Rosemary, garlic, pork, and the Egg make such a great combo.
  • Mmm. Great idea! I just got my first bottle of Red Eye Express a few weeks ago. Actually, it's my first Dizzy Pig product, and so far I'm impressed! I initially balked at the price, but it covers a TON of meat!
  • BigChar - I need to turn on the transmitter (with or without the probes plugged in) and then the turn the receiver on almost immediately afterward to get them to sync up. It can't be at the same time, and you can't wait more than a few seconds. Just…
  • Awesome! I'll try giving them a call. Any other experiences with this out there on the Eggernet?
  • Thanks for the help, everyone. I'm done with my nap and will pull the pork now and put it in glass covered baking dishes since we don't own a FoodSaver (yet). Our last butts lasted over a week, so we got pretty good at reheating the meat gently. I'l…
  • MMMM. Lagavulin is the BEST! It's like sucking on a mesquite chunk while drinking the smoothest whiskey known to man! Nice lamb too!
  • I went through my first bag of lump in 8 cooks (including the overnighter), but the XL is SO worth it! Fitting 4 individual pizzas on there yesterday was awesome. I'll never look back and wish I went with the Large.
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