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  • Fred19Flintstone said: That's got some age to it!  You know it's old when replacement parts need to be fabricated by a blacksmith. Yeah, the house was built in 1776, we are not sure if it is THE original, but it is really neat.
  • We have a very old house, part of the basement was the original kitchen. I am going to get this restored for fun. Out of the picture is the coal shoot. Way back when, the kitchen was operated by the servants in the basement so as to not heat up the …
  • DMW said: also claims the world is round... Holy smokes, can't even learn a thing or two without getting bashed here!  THANKS Thatgrimguy i appreciate the links, even many of the "greats" still preach this out…
  • I was under the impression he wrapped in paper to hold primarily at the business, not to cook all of the time. The video is a little misleading if you are not familiar with him. I think he was trying to make the point that you should not get too nut…
  • SmokeyPitt said: It looks great from here.  I understand what you mean about the hype...sometimes it is hard to live up to.  I usually shoot to finish mine right around 130 after rest as well.  The color looks right to me for a 130 finish.   …
  • Not to be capt obvious, but did you rest those at room temp for at least an hour before Egging? Yes, the internal temp got a tad high but they still should have been damn good.
  • kbutler84 said: Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.  If you watch Franklin's video, he sa…
  • I am in Maryland. It gets over 100 degrees here in the summer and below zero in the winter. In the 19 years I have had my Large Egg, I have gone through two wood tables and one Lawn Ranger Custom Handle as well as countless cooks. last year I built …
  • WOW! They look great! BTW, a little heavy foil works wonders for a rain cap over the daisy wheel. I have cooked in a full on Tropical Storm on my egg outside. Yeas, I got soaked, but the food was awesome.
  • I am doing one of my favorites! Hawg Hammers (also known as pork wings). The last time I made them, they were fantastic! They typically take 5 hours at 225 (of course they are actually done when they are done). I may throw an Ostrowski's Sausage on …
  • I get what you are saying about the temps got a little high, but HOLY COW that looks AMAZING! What crust! WOW!
    in Ribeye on! Comment by YetiBob June 2015
  • Lowes sells stainless grade 5 and grade 8 bolts....
  • Yep - GREAT JOB!!!
  • Good looking and weatherproof.  Big bucks? No, I went to a local restaurant supply place and got the table for 180.00. Went to Lowes and got Jigsaw blades for 10.00 and 3 Aluminium channels to beef up the lower shelf for 25.00 and a few carriage b…
  • I got this one from a local restuarant supply company for less than 150.00. I cut the hole in the top and reinforced the lower shelf with three aluminium channels from the underside. All in all less than 200.00 for a nice stainless table. Mine is 30…
  • For low and slow I light one area in the middle with my torch. By lighting everything you are getting way too much burn going at once.
  • I just did mine with the new High Temp gasket from BGE. It is a Nomex gasket. Check with your dealer.
  • Looks GREAT - BUT That is NOT enoughfire protection! I know from experience, you NEED a much thicker base, and it needs to be on feet. I had a fire on mine - please beef it up and add the feet....
  • This egg is sold to a forum member.... GLAD it is going to an egger...... See ya Saturday! Rob
  • Ribs ARE DIET FOOD! Get a copy of Dr Atkins New Diet Revolution. Read it, follow it exactly - It works! I was 398 lbs when I started it and are now 325. As long as you do not have to have super sugary Sauce or rubs for your meat you can eat prett…
  • WOHOOO! Happy Birthday!
  • What are you not happy with? HOw are you cooking (temp, raised grate or not, drip pan, rub?) Baby Back. Spares, or beef?
    in Ribs Comment by YetiBob July 2009
  • looks yummy - i usally give 2 hrs per pound for brisket. Often it takes less than that, but then I wrap it and cooler it. They seem to come out moist after a nice long rest in the cooler....
  • Hi Adam! You are close by, I am in Elkridge, MD I did use an inverted (legs up and grate on the legs) plate setter with no drip tray, I seemed to remeber it takes about 25 min per pound at 300 - 325 degrees. I did not do a sear as i wanted …
  • Wohoooo! Looks GREAT! Where in MD did you find Wicked Good?
  • Looks GREAT Those look like St Louis Style ribs to me.... Could be the pic I suppose or i am getting old
  • That is how I got my medim for $100.00 including the nest. The guy did 5 cooks with lighter fluid. I tried some hi-temp cooks (well just burns as the smell was so strong) that helped, but what REALLY fixed it was scrubbing it with a strong baking…
  • Did you use a Corned Beef Flat or Point Cut?
  • I just tried Harris Teeter brand (we have a Harris Teeter here now) and was VERY surprised - it was really good stuff....
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