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  • We had 8 to 10 people in on an annual Oklahoma City group buy going for few years. It seemed like we were getting a 64 bag pallet delivered to one guy that had a loading dock at his work. Wicked Good is good stuff, and I like consistently using the …
  • The nature of brisket. It can hold for hours as a whole brisket in the Foil Towel Cooler method. Once it is sliced though, it needs to go on a plate and be eaten. 
  • We have 5 days left in Oklahoma before Amazon starts collecting sales tax on behalf of the state. State revenues from oil and gas were cut in half the last 2 years so to help catch up the Governor made a deal with Amazon, they think it will add $120…
  • We trapped about 8 young 125 pounders a few years ago so The game cameras showed the 250# boars jumped over the top of the trap which we were not disappointed about as I have heard so many times about how stinky they are to clean (I hear differing o…
  • And just to confuse things further, I understand there is a "new new" band (just came out within the last week) for the large size, with a redesigned hinge and tabs to hold the lid in place even if the bolts loosen up.
  • People assume that because they set their oven at 350 that it sits exactly there, ovens fluctuate in temperature also. I would not be really concerned with 20 degree swings.
  • Pecan Lodge in downtown Dallas is pretty highly regarded. I went 3 weeks ago and was pretty impressed.
  • I bought ten of the 17# bags last year, and went back to restock and my Walmart has switched to B&B. I am am going to have to track down some Royal Oak with that link.
  • Temp could also easily be correct. Brisket can stay between 160 to 180 for hours. You might even catch the temp go down a few degrees during the stall when the fat is rendering, that is when the good stuff is happening and it is getting tender!
  • Mom's farm is in Sealy, we get to Brenham from time to time, I will check it out.
  • With the top vent open you will only get to 450, for max temp take the metal top completely off.
  • I will pile on the Thermworks bandwagon. I have Thermopop and Thermopen. I will likely get the Smoke also when the gateway (wi-fi push to an App on your phone) becomes available later this year. 
  • Jess was at Camp Brisket last weekend and gave all the attendees a bottle of black. I will give it a try soon.
  • Order a thermopop for $29 or a Thermapen mk4, both are backlit. The pen reads faster. As said above, having one made me a better cook and upped my game considerably.
  • I attended with my Dad and we had a great time. Houstonegger, I wish we had gotten a chance to meet, or maybe we did, and didn't know it. We've been members of Foodways for two years, and got tickets after the 2nd attempt. I was there paying attent…
  • They look great. I some hocks last weekend. Brother-in-law is now raising pigs, so it as an opportunity to learn a few things about fresh pork. So far I have take tried fresh hocks and pork belly. 
  • Once upon a time I was cooking a two layer batch of 60 ABTs using the Adjustable Rig on my LBGE for an office work party. I let the temp get away from me, somehow it got up to 600 degrees. There was a pretty good amount of bacon grease in my drip pa…
  • Another writeup on camp brisket by Daniel Vaughn, the Texas Monthly writer. 
  • I got thru the lottery registration this time and I am registered for January, I can't wait!
  • I have a Large and a Small at my house. I like the combination (I live by myself, the Small works for me, and the Large for having people over). My 3rd egg will be another Large for entertaining. I would much prefer 2 Larges over Large/Medium combo,…
  • If the chimney starter works for, it will work just fine on the egg also. The cubes would fail to get going sometimes for me.  I am now a fan of the weed burner method, it takes 1 minute to light, open vents, close dome walk away, come back 10 min…
  • WeberWho said: Welcome! If you have a moment give the link I posted a read. The only way I'll do 1"+ steaks. I've never been disappointed with this philosophy. The steaks are pink edge to edge. Good stuff…
  • I do not cook steaks with the platesetter, I want them to cook direct hot and fast. I do not use anything to prep the grates, I just put the meat on. 
  • I am curious if there is any writing on the metal top? Is it actually a BGE? It sure looks like my Dad's Japan import Imperial Kamado. This one has been in the family since about 1970 or so. My understanding is the owner of BGE imported Kamados for …
  • Yesterday was roasting day, I now have a bushel roasted, peeled and packed away in the freezer. A bushel turned out to be about 9 loads on the large egg.
  • No Costcos in Oklahoma City. I am having trouble finding prime briskets in town. I can find CAB choice packers for $2.99 at Crest or Uptown Grocery. I have only seen select packers or choice flats at Sams, I am going to ask the butcher there if he c…
  • The family has a couple of mediums, they are a great cooker for 3 or 4 people. When I want to do brisket or ribs I fire up the large.
  • claphamsa said: it is not covered, stupid me!  off to amazon.... The covers can actually trap moisture, and make the mold issue worse. Leave the draft door open between cooks and let it breathe a little. You can scrape off the mold with …
    in Mold? Comment by ibanda July 2016
  • 7 years after buying my egg I think it is some of the best money I ever spent and I still get great satisfaction using it. If you are the type that will miss cooking on charcoal for a month, I highly recommend getting one. I do use a weed burner to …
  • You can probably find 5 pound flats at the store, but I always cook whole packers, packer = the flat + the point, and they start at around 9.5 pounds and go up to 17+. What you can find in the stores seems to be very regional on the forum. I can fin…
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