Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • The question of pizza dough could be right up there with "what is the sound of one hand clapping" as far as a baffling one. There are a few things I have learned... but still have yet to perfect, no matter what your dough recipe (half cake flour,…
  • You're right. I shouldn't have said "break out" I should have implied that I now have had the egg for 4 years and perhaps that is why my thermometer is off. In fact, I let my thermometer go off for so long BECAUSE i was grilling in 20 degrees, …
  • I agree with everyone's answer. It is an investment, but it's the best you'll make for any grill. I would take it over any of those outdoor kitchen monsters you see in the hardware stores anyday. A weber is great, but doesn't compare. I kept min…
  • The white wine way is classic and delicious, though I have never done it on the egg. You could also toss some onion and chorizo in that cast iron, brown it, throw some parsley in, throw the clams in and stir them around, throw one beer in (two if t…
  • I hope this reaches everyone on the thread... if not, one XL egger will do, I suppose. You all will be helping me settle a bet of sorts. A friend got an XL after experiencing the wonders of my medium (I have much less space). He has been usin…
  • Thanks, It all helped. I ended up making a meat pyramid with a lot of skewers and then tossed on another chunk of applewood. They were pretty huge spare ribs so it was tricky. They are still on, but I'll let you all know if they were as good as t…
  • Whoa whoa whoa... I said using the egg as a SMOKER... I've already done several pork loins, chickens, steaks, and a pizza. Just nothing slow and low. I may be stupid, but not crazy! I can't go that long without grilled food.
  • Theft or vandalism, really. I do fine during the day... it was the thought of not being able to do an overnight pork butt that got me down.
  • Sometimes you just have to verify the obvious answer, you know? Thanks. If you see a news story about a thief apprehended with a 4lb pork butt with an internal temp of 115... you'll know who the victim is! Still... if anyone was crazy enough to t…
Click here for Forum Use Guidelines.