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  • This seems to be the most popular thread on the forum so I'll add my post.:0 I'm a VOLS fan 1st but the rest of the wanna bees don't want to mess with any of the SEC teams. As of now 5 in a row I think 10 will be no problem. If you want to play …
  • ClarkKent, thanks for the info. I had read something about that but hadn't checked it out yet. I was hoping someone from BGE would respond with some info. Thanks again, Mike
  • Thanks, I had missed that you could X out the headers. Gandma1, yes the old forum still exists but don't think it is legal for me to post the link or info here. Mike
  • For some reason I'm having trouble posting this one.? Wanting me to post another comment or attach a file. So here is my attempt. Mike
  • They are both good products but the BGE forum was really a huge advantage. It seems that the forum thing is really a big issue now and is in a huge turmoil. I hope that BGE will continue to support their supporters. Mike
  • WOW! Great site. I'll be busy for a while catching up. Thanks for sharing. Mike
  • How long is a 'short year'? I may qualify.
  • Tim, thanks for the information. Mike
  • Me too! :laugh: Notice the whole carcass is judged by the marbling of the ribeye between the 12th and 13th rib and that is a judgement call by the USDA inspector that is on duty at that plant at that time. I'm sure all inspectors across the US hav…
    in Beef Grading Comment by TNmike June 2011
  • HOT!!!!! Upper 90's and humid the last few days. 7 day forecast is more the same. Heat warnings until 10 PM. About a week ago we were in the mid and low 50's. Normal is low the mid 80's during the day and 70's at night.
  • I miss the 'Woosday' posts too. Was always one of my favorites. Thanks for keeping it going. I'll try to do something for next week. Mike
  • As others has said it is much easier while it is still warm. Now after it has cooled I have used Dawn Power Dissolver and let it soak a little, wipe down, and then rinse. It has worked well for me with no problems. Now this is for the OUTSIDE only…
  • I've tried it. The trimmed dead limbs didn't work too well but the cut 'live' limbs with a little seasoning were just fine. A sweet smell and taste like most fruit woods. If any question just burn a small piece and test the smell. What ever the …
  • Steve, I have an 8kg bag or Royal Oak in the truck. I'll be there in about 3 days. I do have room for a second bag if needed.
  • Ron, I cooked at 250* dome and did foil for a little over an hour after 4 hours but shouldn't have though. After the foil I took them out of the foil and back on for a total cook time of 6 1/2 hours. They were a little too done and would have bee…
  • You can type in 'boneless ribs' in the 'search forum' box and find lots of suggestions. I rub and then do mine 'lo and slow'. Mike
  • Molly, I was cruising along just fine with light rain showers for a couple of hours after that pic was taken and then a big rain front came through and dumped an inch of rain in less than an hour and then calmed down again. Got them off just befor…
  • Wow! That really looks great! Mike
  • That is a big brisket!! Largest I can ever find around here are 11 or 12 lbs. Yours looks good Mike
  • It's a roof vent cap and you can get them at any of the 'big box' home improvement stores. Got the info here on the forum a couple years ago. They work great. Mike
  • Ron getting close to your area. I have some friends in Southern IL and they are just starting to find some. Here is a link to a Morel Progression Sightings Map. I've followed it for several years and it's usually pretty close. Mike http://www…
  • Terrible year for morels here. Large swings in the temps when the peak should have been here about the 1st to the middle of April. Mike
  • Steve, do you think it might have been safer to post the last picture under a thread with a different Subject Line??? Mike
    in Pets Comment by TNmike April 2011
  • OOPS!!! :pinch: Sorry about that. I missed that post. :( Mike
    in Meat Glue Comment by TNmike April 2011
  • Adam, I collect old cast iron waffles irons (other cast iron cookware also) and have a large variety to choose from, this one seemed to fit the small perfectly. Mike
  • Here is an 8# butt that was done on the small. I think this is the one that went a little over 15 hours. Mike
  • I've gone 15+ hours on the small @ 250* indirect. I did have to clean the ashes out to keep good air flow. I've never really checked to see how long I could go at 350*. My mini I usually use it for grilling so never checked the time on it. Mike
  • Good buys on your cast iron. And yes you can do waffles on the BGE. This was on the small. Mike
  • Beli, the Doors huh? Kinda telling a little about your age aren't you? I had 'The Best of the Doors' on 8 track no less. :laugh: Beautiful pictures of the sunrise and sunset. Mike
  • Zippy, when I see you start a post and the little camera shows up I know it is a must read. It will always be something creative that amazes me. Your brain cells seem to be working on something even when you sleep, I have problems getting mine to w…
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