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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Chef Charles


Chef Charles
Last Active


  • When we were returning from a trip in the States we stopped at the Bass Pro store in Harrisburg and I picked up a couple of bags of the orange chunks as I have not seen them here in Canada.  I have used orange chunks for turkey and chicken and impar…
  • I have one and I love it.  I have the tray version and it is used for cold smoking.  You fill the unit up with pellets and light it through the hole on the side.  I place it at the bottom of the egg, put in the plate setter and then place on racks a…
  • Gary, I am going to have to try this!
  • I smoked up some cheese a week ago.  The blocks have been vacusealed and are resting comfortably in the fridge.  Will be sharing with relatives at Christmas time.  Now, I have to get some almonds to smoke before the holidays. 
  • I find that I get floaters when I sous vide vegetables.  I saw a tip on the net to use a wire steamer basket to keep the bags submerged and it works quite well.
  • I have one and it works quite well.
  • Canugghead said: @DMW - Nice! you must have ordered black I suppose, looks like ours shipped at the same time by Fedex international economy, with GWN eta of Nov 10. Gary, let me know what you think of the version 2 model.  We love our …
  • paqman said: My building is under lockdown right now. Cannot leave office... My building is also under lockdown.  We have a birdseye view of the war memorial where the first shooting took place and we knew something was happening when …
  • Canugghead said: Tom, saw this yesterday in another thread: somewhat similar to mad max and appears simpler. Link to my previous post on sv turkey, per MCAH:http…
  • We are cooking up our turkey on Sunday.  Will be picking it up tomorrow and brining it overnight.@canugghead -- although I am going to do traditional egged roast turkey, you have to enlighten me on the amazing ribs style and sous vide method for fut…
  • We just pop the bag directly from the freezer into boiling water until done.  Once finished, you can swirl in a bit of butter, salt and pepper.
  • I have a pot lifter that works like a charm.  A friend of mine and I were able to take the egg from the nest on my deck to the front of the house along some pretty uneven ground with no trouble whatsoever.
  • Lasagna is one of our favourite egged treats.  We even use the egg to smoke the tomatoes and garlic we use in making the sauce. 
  • Dickson's Hardware on Avenue Road sells a tool for lifting the platesetter.  I got one for Christmas so I am prepared the next time I have to lift out a hot plate setter.  I also have some fire bricks next to the egg for a nice convenient landing sp…
    in Ouch! Comment by Chef Charles July 2014
  • The Pampered Chef company was pleased to replace our stone when we told the sales representative that it broke on us.  It is still in prestine shape gathering dust in our basement.
  • Paul Simon and Sting at their stop in Montreal at the end of February.  It was a good show.
  • Pantsypants, in Ottawa you can find the Maclean's boubon, rum and tequilla flavoured wood chunks. You folks in the GTA didn't clear out the CT stock this spring did you?
  • We like to cook up ham on the egg and we vacu seal several slices and freeze it for later use.  To reheat, you just drop the bag directly from the freezer into boiling water and it comes out tasting as fantastic as it did when first cooked. 
  • Welcome aboard.  It is always nice to see another Canuck join the fray.
  • SWMBO bought me an Anova circulator for my b-day.  We tried it out on Saturday with some carrots.  I attached it to a large stock pot and it took quite some time to get to the 183 target temperature.  Going to plan a couple of new experiments for ne…
  • I am in the get a second large camp as that is exactly our situation.  There are only two of us and we have two larges.  I bought the second large thinking that interchangeable accessories was good.  However, for the most part, one of my larges is s…
  • @CanuggheadI use the propane canisters with my weedburner and had no problems even on the coldest of days.  Mind you, I keep both the canister and burner inside rather than exposing them to the cold.Tom 
  • That made the news here and I always find these situations tragic.  You are right LS, working carbon monoxide detectors are a must.  We have two in our house, check them every year and replace them once every five just to make sure.  Folks should al…
  • Around these parts, spring seems to be a bit of a fantasy.  We still have a couple of feet of snow on the ground and freezing rain is on the horizon.
  • I know this is not traditional in any sense of the word yet I take the store bought corned beef brisket and smoke it for a few hours and then pull it and wrap in tinfoil and place in the fridge.  The next day, I cook it in our pressure cooker with s…
  • Rib eyes tonight and paella tomorrow.
  • I too am tired of winter.  We are in another cold snap and have endured over 200 cm of snow this year and Spring just can't seem to come soon enough.  However, after reading your post, I am strangely feeling better.Tom
  • Skiddymarker said: @tjv - maybe you can answer a question for us if you don't mind. If you sell and ship a $100 product to Mickey Mouse, living in Anaheim, Orange County, California, if I recall correctly the retail sales tax charged to those…
  • Canugghead said: Thanks Tom, I remember you told me about it first.  At a holiday potluck recently someone made a vegetarian curry dish in it that was amazing, they also couldn't stop praising about it. Nothing wrong with our rice cooker but …