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  • There was a  previous discussion of this.  See:
  • I love their wood.  If you are ever in the Grand Junction, Colorado, area be sure to stop in and say hi to the owner and buy some wood - even cheaper right at their store.  Ask for a tour of his backroom and you'll be impressed by their stock of woo…
  • No need to soak. I use chunks since they last longer. Many people use chips and mix them throughout the charcoal.  Try whatever you can buy easily.
    in Chips or chunks Comment by Shiff July 23
  • I use the point of a sharp pencil to make a small hole in the seal on the bottle of alcohol.  I do use a chimney now but just used to squirt it on the charcoal and light. I switched to the chimney since the fire starts much faster and the alcohol do…
  • I used to just squirt some in a few places on the lump and toss in a match.  Lately, I've been using a chimney and filling the chimney about half way with lump, then squirt some alcohol under the chimney and toss in a match.  A bottle lasts a very l…
  • I use semolina rather than cornmeal since it doesn't burn as much. I also use indirect with the Platesetter legs down, the BGE ceramic wedges under the pizza stone on top of the platesetter.  around 500 degrees at the dome and let the stone preheat …
  • Measure the temperature in the thickest part of the flat and don't worry about the point.  Most people wait for it to be tender before FTCing it.  As someone else said, be sure to check your thermometer calibration.
    in Brisket help Comment by Shiff July 17
  • EvenFlow said: I'm about to smoke meatloaf and got to thinking about all the different types of wood. Do you guys recomend a certain brand or company that you order from online, or do you just buy local. I hit a BBQ galore and made a massive pu…
    in Smoking wood Comment by Shiff July 16
  • Chuck short ribs (also true for Plate Ribs) do not need to be foiled to be tender.  There are numerous reports of beef rib cooks that do not need the braising step. Just cook them 4-5 hours at between 250 and 350 until they are tender when tested wi…
  • Oooh, I new toy.  I'd be very interested in reports on how this works.
  • Their cryovac packages aren't blade tenderized.  I also hate that they tenderize cuts that have no need of it. By the way, those ribs are going to be great. Enjoy.
  • I don't wrap the meat in plastic wrap but I do use a Food Saver to vacuum seal it.  I used to just use Ziploc bags with no vacuum but the meats keeps much better now with a Food Saver.  
    in Freezing meat Comment by Shiff July 9
  • Just to update this information and save people some time - it looks like the Meadowbrook Farmer's market has been closed for many years.  This was my assumption since we hadn't seen it mentioned for years.  The sign at Green Dragon for King's Fresh…
  • I clean mine on my next cook after letting the grid get hot - I think it cleans better.  I've tried a number of different things to clean the grid and like the Billy Bar best.  More info here:
  • We have some chairs and small tables that some local craftsmen made using Azek. That makes them very heavy and very durable.  Wind doesn't blow them around and they can stay out all year.
  • I use my hanger all the time and always cook indirect at about 400.  My experience is that indirect cooks them more evenly and requires less work on my part.  I let the fat drip off into a drip pan because I don't want to consume all that extra fat.…
  • Looks great so far.
    in Beef ribs!! Comment by Shiff July 3
  • Mikee said: I will have to check out the place someday. I had a service call today at the Rockvale Outlets. The Green Dragon in not that far away from there. Probably 45 minutes. Meadowbrook market would probably be closer. 
  • Getting back to the subject of this thread - Here are the phone numbers listed on their sign for their 2 locations.  Green Dragon: They are in building 1 and the phone number is 717-738-6087.  Meadowbrook: 717-656-2220
  • Sea2Ski said: The green dragon... On the BGE forum.     Usually when I go I get the produce.  Never got meat there.   Green dragon.....  Never thought I would see that on here.  I've also never bought meat there but it always looks good…
  • WeberWho said: A few different local eggers have mentioned that Restaurant Depot a few towns over from me is membership free. The only one in the country that doesn't require a membership I believe. It has something to do with city restrictions…
  • chadpsualum said: Lit said: It took me a week to get my KCBS card in the mail Hmmm...guess that may eliminate option #2. @chadpsualum , I have found the managers of the RD stores to be very helpful.  I'll bet if you went …
  • looks great
    in Beef ribs Comment by Shiff June 25
  • I don't like the smell of the wax fire starters. I use a chimney and squirt some 91% alcohol on the charcoal below the chimney.  Starts very fast and hot in only a few minutes.
  • I did a cook a while back which I documented here: On this one I wrapped them in foil for a while but have since done it without the foil and just cooked them a littl…
  • I have visited there several times and call them a day before I arrive and order my wood.  They package it up very well and it fits in my car very well.  The owner does a lot for the local charitable organizations and is a really nice guy.  He showe…
  • MaC122 said: Anyone know where to get plate ribs in the Jacksonville area, or if your name happens to be @NPHuskerFL ? Cant find them anywhere @MaC122, isn't there a Restaurant Depot in Jacksonville?  You can get a free membership if…
  • I get mine from  Their quality is excellent and if you happen to be in their area (Grand Junction, CO) you can go to their store and pick it up at an even better price.  They have lots of varieties of wood and the …
  • Carolina Q said: @tonyled, have you purchased from ? And did you buy Weston, Vacstrip or their house brand? Their FoodVacBag brand is the cheapest I've seen anywhere. And they're 4 mil bags, not 3 like a…
    in Food Saver Comment by Shiff June 14
  • SmokeyPitt said: I will definitely be on the lookout for this cut.  I don't think I have ever seen it. @SmokeyPitt , ask your local butcher and if they want your business, they should be able to order some.  Our local Stauffers market c…
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