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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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



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  • 1. Plate Setter is the most impotant to have. 2. Baking Stone 3. Good meat thermometer either a quick read or Polder with wire.( I prefer a Polder)
  • Pineapple Head is awesome on shrimp
  • Great variety at this site. All sold in bulk from 1/4 to multiple pounds.
  • The parts are: Egg dome and base, fire box,bands, fire ring, DFT, ceramic cap, temp gauge,cookbook/manual,dvd, coal grate and cooking grate are the parts you should have.
  • Fresh charcoal should do the trick. If your lump has sat since the fall it has probably gotten damp. Clean all the old charcoal out and replace with fresh lump.
  • try this link
    in abt attempt Comment by Geo November 2008
  • Try using a jalepena holder so the pepper stays upright
    in abt attempt Comment by Geo November 2008
  • Just patch the gap with some Egg felt and all will be fine. The felt does not shrink. The gasket was not applied properly.
  • Other than the coal being closer to the cooking grate 250 degrees is 250 degrees. It's not about the amount of lump it's about the amount of air being fed to lump.
    in Lump vs Temp Comment by Geo October 2008
  • The bands on an XL can be difficult. First loosen the top & bottom bands. Center the dome on the base & tighten while someone holds the dome in place. If that did not work, loosed the nuts on the side hinge assembly on the dome and as you ca…
    in need advice Comment by Geo October 2008
  • Looks Great to me. Very juicy looking on the cutting board.Did you have a grease problem when you put the bacon back on? I have cooked raw bacon on the Egg and grease was an issue but the bacon was very good.
  • Spray a de-greaser in the channels at the top and bottom. Let soak for a while then use a smell tipped slotted screwdriver to clean out the channel. Also, make sure the channel is not bent.
  • [img size=150]We use two XL's and two Large. Fire dept was very difficult, but we prevailed. Best grilled food on the coast.See our menu on link below.
  • I have slow cooked a whole tenderloins before and at 16oz you have some pretty big filets. Try searing and then put your place setter in the Egg and cut off the air almost entirely.Using a Polder remove filets 5 degrees before desired meat temp.
  • Xl works great for large cuts or long cooks e.g. shoulder, brisket, ribs or a mess of chicken. I prefer the Large for steaks , burgers, fish and other food that do not require as much time or room.
  • Go to the Naked Whiz's link below. Good advice on Egg mold
  • A large Egg can hold up to four chickens if seated upright on chicken holder. If you are going to cook one chicken, why not do an extra bird or two for leftovers or make some chicken salad. Prep Time: 10 minutes per chicken Cook Time: 1.5 h…
  • Try the nachos with left over pulled pork and sauce. Delicious!