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Last Active


  • Wow..Thanks for all the replies. Those who bought this at COSTCO...what exactly is it called? I looked the other day and didn't see any high gluten flour. Maybe just didn't have it at this location.
  • Thanks for the reply RP. Keep me posted as to your results with the bread flour. I am actually going to try your dough recipe once I can find the flour.
  • Looks awesome. I have been wanting to do some jerky for some time now. So how does one get the egg to a 160-180 temp? That mostly means the "fire is out" for me. Any suggestions?
  • Thanks to all those who posted...I got some good ideas.
  • Thanks for all the quick responses.
    in Ribeyes Comment by BeerBQ September 2008
  • wow..that was fast...thanks...another question. I plan on making some ABT's as an app before making the pies. Is it safe to add my pizza stone at about 350 dome temp and bring up another 100+ degrees?
  • Thanks to all those who replied! I will use some of the tips and tricks on my next cook.
  • Thanks for the replies....cooked at 425. Still having trouble maintaining temps...still fluctuate a bit. Burgers turned out good, but boy did I have some serious flareups. I had to shut the bottom vent completely and close the lid for a bit to to…
  • Thank you for the reply! I am not cooking until the morning so I should be fine. Thank you for the tips.
  • Does that mean I need to let this stuff thaw longer than overnight? If so, I'm in trouble :S
  • Nice selection! I'm quaffing a few homebrews.
  • I must be blind. I'm in Denver, and haven't seen large quantities. I'll try COSTCO again. I don't have a membership to SAM's, but that sounds like what I am looking for. Thanks for the replies.
  • WileECoyote - Should I get the jalapeño's with or without Salmonella? Thanks for the recipe.
  • WileECoyote - ABT's look pretty appetizing. Are those things not scorching hot? I love hot food and eat jalepeno slices often, but a half a jalepeno in one bite? I think I may go the appetizer route.
  • Thanks for the replies. Any suggestions for a 2nd cook? Something relatively painless to work out the kinks. As far as the stone underneath, I used granite. I realize it should be raised a bit higher, but I will monitor it during cooks and adjus…
  • Just wrapped in foil. Looked pretty dry, but we shall see. Temp fluctuating a bit 240-270 range. Any suggestions for final hour? When to sauce? The final hour/half hour? Do I unwrap and leave the ribs sitting in the foil the last hour, or Do…
  • Posted another topic out of panic. Thanks for all the replies. Holding steady at 255ish. monitoring closely. Pictures later.
  • About 255 right now...shut things down and things seem to be going good (finally) Thanks for all the replies!! Pictures later.
  • well...added the platesetter, drip pan, grid and it dropped roughly 75 degrees. Added ribs and dropped another 25. I've been bringing up to temp now. right at 250 as we speak. Keeping a close eye on temp. Sorry for the panic posts.
  • Thanks for the replies. I haven't put platesetter in yet. I was going to add it at 300 and hope the temp drops. I figure if I can get it to 275 I can at least start cooking.
  • Thanks for the quick response...shut down draft door and daisy wheel to almost closed...slowly coming down in need for concern for the black charcoal? Does the initial phase burn off any bad charcoal fumes?
  • Not lookin good so far...charcoal still black after 1/2 hr and 450 degrees. Only way to get charcoal lit heavily is to open the draft doors...How do I cool this thing down???? Does all the charcoal need to be grayish before cooking???
  • WOW! Thanks for all the quick replies. So, to make sure I'm clear, I should add the platesetter while bringing the egg to temp. Do I then need to remove the platesetter to add chips, or should I just add a couple chunks from the get go? If I add…
  • Thanks for the quick response. (Large BGE) There are no gaps that I could tell between the bottom and the dome. The black band just doesn't fit snug against the lip on the dome.
    in Egg Assembly Comment by BeerBQ July 2008
  • Thank you for all the replies. I am still trying to figure this mess out. I would rather cut the table to allow space for the hinge rather than mess with buying a paver stone to lift it up. I spent quite some time trying to counter sink my granit…
  • there any room to work with on the depth? My concern is that it will not pull over the depth of 29 inches? I was hoping the extra 5-6 incheson each side will allow me to pull it over. Do you think this will work?
  • Thanks to all those who responded. Sure enough, they forgot to give me the 2nd box. I have all the pieces laid out and I am putting the finishing touches on the table. I hope to have it finished in the next couple of days and post some pics. The…
  • I took all the contents out of the box and the following items are missing: grate, thermometer for dome, top/bottom hinge, manual/cd (not sure if included)...and who knows what else. Is there a picture to see what exactly I should be getting?
  • Thanks for the quick response. It must be in the bottom of the box? I haven't unpacked it....I don't even see a thermometer for the dome, nor the daisy chain wheel for the top.
  • East Cobb Eggy - nice table! What kind of wood and stain did you use?
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