Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Thanks very much for the responses everyone. I really appreciate it. To respond to two of them. I have done several roasts without doing the sear method and they have none of them ever have any type of crust. It's always been disappointing, so I…
  • I went to a fireplace store and they gave me 9 pieces of broken fire brick. I make a triangle pattern using 3 stacks of 3 bricks on top of the normal grid. Then I place another grid on top of the fire bricks for cooks needing a raised grid.
  • Thanks for the replies guys. Nice to know I'm not alone. I forgot who posted it, but you're right, we did have about 2 good weeks in July. Hopefully things will change for the better soon. I don't do much winter egging. I pretty much stop a…
  • I've had the exact same thing happen and I agree with what everyone said above,and I'll add one thing. Use less lump. I used to use the amount recommended in the BGE manual. Unless I'm cooking for a few hours, that's too much for me. For norma…
    in funny taste Comment by Craig August 2009
  • Looks like a fantastic meal!!! Probably tasted even better than it looked because it was enjoyed with a beautiful family.
  • I guess that proves there's more than one way to skin a cat. It seems like the only method I haven't tried is the presoak. That Cooks Illustrated method sounds interesting. I'll have to try it. Thanks for the responses.
  • Great photos! What was that drink? If it tasted half as good as it looks, it must have been awesome.
  • Thanks for the speedy responses! Yes, I had a dome temp of 220. The fact that the grid temp is lower (I hadn't thought of that) might explain things. It came out great, but you guys made it seem that 190 is a better temp because it will pull be…
  • I hear ya about the rain. Here in Connecticut it's rained 23 of 26 days in June. ENOUGH ALREADY!!!
  • Great Pics. We've taken many a vacation in Winter Harbor. We usually go in September and the place is abandonded (just how we like it). For the life of me, I can't remember the name of the campground though. It's a privately owned campground and…
  • Looks great! I'm someone who has had problems in the past with burgers, and so when someone posts about them, I like to ask... My issue was with almost uncontrollable flareups. I had the EGG loaded with burgers and they were the premade ones, s…
  • That looks great! I've never seen mushrooms placed so perfectly on a pizza before.
  • I used to have an electric smoker, and the BGE is superior to that. I'm slightly exagerating, but unless my electric smoker was placed in the sun on a hot day, it was difficult to keep it at a temperature that was hot enough because it was so poorl…
  • I pay $19 plus tax in Connecticut.
    in BBG Lump Comment by Craig March 2009
  • I give you credit. I don't touch my EGG all winter. It's too much of a hastle. I'll do a pork roast on it for Christmast dinner, and then I'm pretty much done until April.
  • I wish all of these links could be compiled and placed at the top of the page as a sticky. It's great information to have available.
  • I'm someone who's had major flareup issues with fatty burgers cooked direct. I haven't tried doing them indirect yet. What temp did you use, and would you do them indirect again? Thanks!
  • One thing I've found, which is peculiar, is how much variability there is with the EGGs. For instance, when ever I put a bunch of burgers on the egg, I get a ton of flames and smoke because of the fat, and yet some people don't have this problem. …
  • I've said it a million times... I absolutely love your pictures. The food and the scenery look fantastic!!! I need to live there! I must admit, I took some satisfaction seeing that at least you had to where a light jacket, and it's not 80 degrees…
  • Looks great!!! Did you need to spray your perforated pan with cooking spray, or oil to keep the fish from sticking?
  • Fidel wrote: It is a take on Southern vernacular. Also seen as sumptin or sumpin. It translates to "something". Ah ha!! Thank you.
  • Looks awesome!!! I have to ask. I've seen the contraction "some'en" before. I must be a moron because I don't know what it means. So, what does it mean?
  • Pizza looks great! I love doing pizza on the EGG. That subtle smokey flavor makes a huge difference. Hold the fish though.
  • I did chili on the EGG this past weekend and it came out great! Just before I added the last of the ingredients and it was about to simmer for an hour or so, I added some hickory chips. The smoke flavor was very subtle, but definitely there. I ad…
  • I love it!! Great idea. I know it's easy to immediately think that it's dangerous, but it has to be even safer than having an open fire in there.
  • Looks great! Thanks for the recipe. I'm going to try it. I'm guessing you simmered it with the dutch oven uncovered?
    in Chili Comment by Craig October 2008
  • I cook mine at 500 - 550 on a pizza stone that's on a raised grid, direct. I don't use a platesetter. I make a thin crust pizza and it usually takes around 9 to 10 minutes. This has always worked for me. Good luck!
  • Thanks for the reply guys. I appreciate it. I have a nice little list of things to look out for. Here are some of the things from your list that could be my problem: Too much lump Top vent closed too much Too much oil Dirty grate I'll look…
  • Bar Keeper's Friend and Cameo are two cleaners that contain acid, and mild abrasives. I use them for cleaning stainless steel. They work great. I've used Bon Ami too, and it's gentler. It won't work as good for stainless steel with burned on s…
  • That did it. Thanks very much!
Click here for Forum Use Guidelines.