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  • i do pizza at least once a week. i use the platesetter and the stone right on top of it, no need for fire bricks. i use a good deal of lump and make sure to light it in multiple spots, and once the lump is lit i put in the setter and the stone, an…
    in Pizza tips Comment by eafo August 2008
  • mad max beyond eggdome wrote: and my daughter, the spawn, probably bottled, capped, and labled them for you!! :woohoo: :woohoo: so she does the hard work and kenny does the easy work? i need to get a gig like that! and ive recommened the…
    in Dizzy Pig!!!! Comment by eafo July 2008
  • clean out all the ash and any lump you've got in it, pour in a good amount of lump, get it as hot as you can and let it cook all the mold off. then take some crumpled tin foil and use it to scrub the inside of the egg, then cook everything off agai…
    in HELP!!!!! MOLD Comment by eafo July 2008
  • RRP wrote: perfect size for personal size pizzas using either 6" or 8" tortilla shells for your crust. or pitas
  • I thought this was about Oswego, NY. I'm not really allowed back there.
  • i've been on a 'carne asada' kick lately, the leftovers make great tacos. 4 limes, juiced and zested salt and pepper 3 cloves of crushed garlic olive oil i keep it simple, dont add the cumin normally, and if i have some cilantro around ill …
    in Flank Steak Comment by eafo July 2008
  • Bacchus wrote: I am interested in this too. I've been considering trying a brisket with kind of a Carne Asada flair. i'm DYING to do a carne asada skirt steak, but i havent seen a skirt steak under $5 a lb in almost a year.
  • i used the griddle this weekend to cook some chicken. used the grillpan side, worked great. didnt get a wet rag onto it before it cooled off though, so a lot of stuff is now stuck to it, but thats easily fixed. it works GREAT. so great that i th…
  • for those at work:
  • light the egg. put the ci on the egg. stand back 3'. spray ci with pam. cook.
  • glad you had a good one. i know my girls are obsessed with the egg, they love to 'help' daddy cook on it, and love anything that comes off it, and these are kids that NEVER eat meat. the 6yo ate an entire chicken breast last night and the 2yo ate …
  • and also got some $$ to buy a ~7 sq ft chest freezer so i can stock up on meat!
  • stike wrote: "pick up only" sorta begs the question... where would pick up be? you know, that place we went that one time
  • wow congrats on 33 years with IBM! and on the kickass wife! i grew up in Rochester, and IBM was a big employer for a long time.
  • inverted plate setter / indirect cooking is the style 3 hours at 250-275 brush on sauce, wrap in foil, add 1/2 cup of apple juice put foil packages back on for 1 hour take ribs out, brush on more sauce, wait 15 min, brush on more sauce, serve.
  • likes its already been said: lots of cornmeal on the peel. i even throw some on the stone sometimes. i make my pizzas on the peel (oh wait i dont have a peel, i have a 1/4" thick big wood cutting board that i flip upside down) i put down some co…
  • pizza!
  • ive got a ton of stuff to do tommorrow, so im going to put it on early and just stick my wireless probe in it and let it do its thing at about 250-275 until it hits 190, then double foil it and toss it in a cooler for a few hours.
  • since we got our Egg, our gas bill has been cut in half thats Natural Gas btw. wait...we got a Prius right after we got the Egg, but my gasoline bill went down 75%
    in I might buy? Comment by eafo June 2008
  • thanks john! im going to try that next time i fire up the egg, then if that doesnt work ill try the olive oil/paper towels, then if that doesnt work ill try the alcohol. living in FL, we dont have to worry about starting up the egg when its 10 d…
  • i get the 10lb bags of RO from walmart for $5.27. just make sure they're made in america. i find i get less of the giant pieces i would get from BGE lump, which i didnt really want anyways and would break up, but i get a lot less of the small piec…
  • after i do my 90 seconds of searing on each side, i take the meat off, wrap it in foil, and shut the bottom vent to about 1/2" and the top barely open. it takes about 6 minutes to get the temp down to 400. it seems to be though, that its the per…
    in temp control Comment by eafo June 2008
  • i was looking at the weed burner, but like some other posters, i have very young kids who are enamored with the egg so id like to keep it as safe as possible. im going to try to the paper towel/oil mix a few times, if that doesnt work i'll get an e…
  • its really better to not think about it
  • im so going to steal that puppy!
  • lol my wife and i had a very similar conversation. we were sitting by the pool, and she said 'you know, we really should have gotten the bigger egg. in fact, by the end of the year, i want to get another one so we can do pizza on one and meat or s…
    in Another Convert Comment by eafo May 2008
  • cornmeal. lots and lots of cornmeal. it acts like little ball bearings, and it makes the pizza taste a lot better imo
  • i liked GPS better before the gov't removed Selective Availability. Having to calculate the differential corrections yourself was kinda fun.
  • im DEATHLY allergic to pine nuts (i carry 2 epipens with me) and that pizza gave me the chills!
  • when we first discussed replacing our gasser, i told my wife about the egg and how i wanted one. she thought it was a bit too expensive since we had spent a ton of money in the past year (new pool, hardwood floors, furniture, ect) and had made a pa…
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