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Last Active


  • This stuff will fatten you up Doc. 
  • I think I used Crunchy PNB actually once.  Don't remember it being a problem.
  • I solved my early black bottom issues with parchment paper under the dough and by switching to Pillsbury Canned Dough or Betty Crocker mix and never going over 500 degrees.  
  • How about some stuffed peppers... Ingredients € 5-6 Large Green/Orange Bell peppers € 1 Lb. Medium Italian Sausage € ½ Lb. Lean Groun…
  • Very Nice Mickey
  • Nice table!
    in New Table Comment by thebtls March 2012
  • Im doing 2.5 hours, no steeping and 25 minutes on the gird with bbq sauce.  Sounds like you're right on track.  I just posted my last rib cook for comparison.
  • It will make two 11-12 " thinner crusts. You can't cook one better than that size in my book anyway.
  • I just posted my pork  ribs recipe from last night.  I have NEVER cooked Pork Ribs more than 3 hours all in, in fact I've done it in 2.5 hours at least three times.  At what my dome shows to be 250-260.  Im no expert but the one time I did beef ribs…
  • It doesn't look different at all on my PC, Laptop, iPhone or iPad...maybe it's fixed  now.
  • Platesettter legs down, 12 inch stone on platesetter, 500 Degrees with parchment paper under the pizza.  Let the stone get hot before you cook.  Watch out with the pampered chef stone, I've seen a LOT of posts where they crack during the cook on an …
  • If you are going to use them on the grill then go EH.  I have some Le Cruset pieces and they are fine also, but they make ceramic that will not work like the flameware and painted cast that will work pretty much like regular cast. The big deal with …
  • If you look close you see my small EH Dutch Oven boiling the gnocchi in the pictures. 
  • These are pictures from my original cook.  I no longer use any cast iron.  I use all Emile Henry, I was fortunate enough to get a sponsorship from them for testing and posting their cookware a couple years back.  Today I use a cassoulet for browning…
  • By George, I think I got my posting issues resolved.  I'll start over again...  Keep On Eggin'
    in NM Comment by thebtls March 2012
  • After two pizzas, I close off the bottom vent and the damper gets closed down 90%, it keeps the egg from smoking up the pizza but keeps it from continuing to climb in temperature.  Sometimes if I am only doing two pizzas I do it as soon as I get to …
  • I burned a couple of pizza doughts until I started using the dough mix, or canned dough pluse parchment paper and preheated stones.  I never elevated the stone with feet, it just isn't necessary.  I think it is harder however to get a thick crust or…
  • I bought a Guy Fieri Cleaver.  Looks cool, chops well.  Go cheap if you must have one.  Oh yes, and I almost NEVER use it.
  • I don't want the stone to recover,I want it to stay hot. Also I don't need it hotter than 4-500 degrees I'm making what we think are perfect pizzas. I tr,IDE the feet and the tend to slide of you don't glue them on.
  • I heat it until it's around 400 degrees or more (surface temperature), I don't really check anymore.  I fire up the egg, let it go full flame, add the platesettter and stone, close the lid, adjust the vents and then go in the house and dress my doug…
  • Got it.  The key her is that it is really at the most simple level a beer butt chicken stand made of burgundy clay (ceramic).  It is not a substitute for the egg's effect on cooking.  It's just another roaster that happens to be ceramic that can be …
  • Very Nice Shawn.  This stuff can become addicting.  I'm pasting your link into my blogsite right after this post.  Feel free to add mine to your links if you want.  My RSS Feed is down because of a file size error but you can go there directly.  …
  • I'm not sure I would call it a flaw.  Most of us burn them off by doing something like running up the temps when the eggs are new, etc.   Personally, I think it is the ONLY thing you probably ever have to concern yourself with other than knocking it…
  • It cools off in about 15 minutes.  I put it in the sink and use a sponge and dish soap.  If something happens to be crusted up like a noodle or something I use a plastic scraper.   Usually the sponge is sufficient. 
  • Chicken and the egg argument...LOL.  The egg does perform as you indicate.  This particular device however isn't JUST for the BGE.  You can use it on other covered grills, in the oven, et al.  So the text applies to the device and the clean up is th…
  • I get great results with 500-600 degrees, you don't have to get to 800 or anywhere near it to get good pizza.  The set up I use is legs DOWN on the platesetter, BGE Stone OR Emile Henry stone directly on the plate setter, and two things I find to …
  • PS Sorry about the post view...I'm not sure what I did wrong this time but I can't seem to fix it...
  • Gerhard, Now there's a phrase I've never heard before...belt and suspenders approach?  Gonna have to describe what that means before I get the point you made. Thanks Tony 
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