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  • Welcome and great looking cooks you posted! 
  • I've done 4 on one LBGE without any problem.  I switch the top two and bottom two about 4 hours into the cook just to help even things out but I'm not sure how mandatory that is....just seemed like a good idea the first time and that's how I've done…
  • Wow, I never get back ribs that meaty around here!  I love beef ribs and I'd chew on those bones for sure.  Nice job!
  • Well crud.  I'd come but I'm already committed to cook brisket for another team at the Tryon, NC contest that same weekend.  I could ditch them but then they wouldn't let me come to Memphis in May with them next year   Y'all have fun! 
  • SmokeyPitt said: NibbleMeThis said: As far as the water in the drip pan, I usually do it.  It's not for moisture for the brisket, it's moisture for the air.  From what I've read (Harold McGee, Dr Blonder) that helps the nitrogen dioxid…
  • Superb job!
  • As far as the water in the drip pan, I usually do it.  It's not for moisture for the brisket, it's moisture for the air.  From what I've read (Harold McGee, Dr Blonder) that helps the nitrogen dioxide from the burned wood/coal convert to nitric oxid…
  • I don't really like bacon on my filets but I absolutely love to reverse sear them, it's my favorite technique.  I've never tried a bacon wrapped filet in reverse sear but the sear part is so brief that I don't imagine the bacon would burn.  If it wa…
  • I have three ChefAlarms and love them.  I got my first one last October and then bought a few more because I liked that one so much.  They are my "go-to" for remote probe thermometers.  Just like every Thermoworks product, it is accurate, easy to …
  • Count me in too! 
  • I have a 12.7 lb packer brisket on right now and I'm cooking at 250f the first two hours then 275 thereafter.  I'm counting on right at 1-1.25 hours per pound at that temp.  I bet you finish first, can I come get some of yours while mine finishes?  …
  • You won't be disappointed.  Fire roasted lasagna is infinitely better than anything the oven can put out.  We have a 13" ceramic casserole dish that fits perfectly inside a Large Egg.  Works great for lasagna.
  • Nice job on the set up!  I have one of their flat top grills (griddle) and it is extremely well made and cooks like a commercial flat top.  If this pizza cooker is as good as that flat top I know you'll be happy with it.
  • Reverse sear is my favorite what to go and adding a compound butter at the end is one of the best ways to finish off a steak.  I like using a cajun butter that I mix up with red, white, and black pepper, garlic, onion, and thyme. 
  • I have a pair of them and couldn't agree more.  I have had all kind of timers over the years but they all had the same weakness - me.  I'd set them but wander off and be elsewhere when they were beeping away.  These TimeSticks are easy to throw arou…
  • I always like stuffed bell peppers as a kid but once I made them on the Egg, it took them up to new levels.  I usually par-boil my peppers to make them a little more flexible, next time I'll give your method a shot instead.
  • A painters "5 in 1" tool works as a fantastic grate cleaner.
  • I was thinking pizza stone too, but those 16.75" cast iron dual sided griddles meant for stove tops fit perfectly across the fire ring of a large and they are cheap so I just use those.
  • Yeah, you're right, that was a little crowded but in your defense, you were hungry    Try doing 30-20-10 wings sometime, indirect at 375F.  30 minutes, flip.  20 minutes sauce.  10 minutes to cook on the sauce.  Takes a bit longer than raised dire…
  • I'm like your wife, hate fish.  I'll make it for the family but will make something else for myself. Great job on both!
  • Like how you did the beef ribs.  I'm the only one in my family that loves them but that just means more for me!
  • Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as "London Broil".  There's no telling what cut you're getting, it could be t…
  • I usually run my dome temp at 250°F and pretty regularly get right at 1.5 hours per pound, but there are outliers every now and then.  In those rare cases where I get past 1.5 per pound, I start cheating the temp upwards to push it past the stall.  …
  • I do mine about 2 times a year, but we have several kamados and they don't get used as heavy as when I just had one.
  • I haven't competed or judged in one but I've been to them. They are pretty much like most other small-medium KCBS competitions. They also had the KC Masterpiece team there giving out 1 or 2 types of samples and Troy Black used to do a cooking demo…
  • KCBS member here and yes, their focus is primarily the competitive BBQ world.  Unfortunately, no Restaurant Depot here in Knoxville.  Costco - relatively new to the area (2011), we like them for prime beef steaks, St Louis trimmed spares, tri-tip,…
  • This was one of the first ways that I ever learned to cook pork shoulder, a very straight forward and reliable cook.  Can't go wrong with Smoke and Spice, fantastic book. I did like you, I was up so late last night that my "foil towel cooler" (actu…
  • We always put mine in cold just because that's the way my mom taught us while camping.  We use a #12 Lodge for our cobblers too.
  • See?  I TOLD y'all that Griff was bat **** crazy!  Great comment about the dome vs controller temps, Jason! The two never seem to match but I still have to look out of curiosity sometimes.  Have a great weekend.
  • I have an Auber (although I have only used it maybe 6 times, I'm usually a manual dude) and so does my neighbor.  Neither of us has had that type of issue but we did have some issues cooking a whole pork shoulder, but in that case our guts were tell…
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