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!


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


  • wow, wish i had seen this yesterday! I used a strongbow instead of a beer and The height of the chicken is causing an airflow issue. I have an hour still before i have to leave for my own party so we'll see how far it gets at 350, and if we are no…
  • Did you post your entry to youtube? can we have a look?
  • What did you use for a heat shield on the small for the butt?
  • I could eat the whole plate! Here we use liberal TJ's wasabi mayo, and then maybe cayenne or paprika depending on who's showing up for the red topping.
  • I don't know about a brined egg, but I know you can flash boil them when you make maple syrup, and they turn out sweet! Not sure if that's a redneck thing or a hill billy thing. Lets go PC and call it an Adirondack thing
  • 17 minutes seems like a long time to finish hard boiled egges in a covered pan. Although I used to just cover them and come back at some point to peel them. This is coming from someone who used to eat 8-16 egg whites a day. I'm going to geek o…
  • The other day I did two spelt crusts that were thin and crunchy, at 550 or so(couldn't get egg hotter) and they turned out pretty good. Did 1 gf pizza, and that thing burnt in 5 minutes. The Spelt crusts took 5-10 minutes though. I know I know…
    in Pizza Crust Comment by johann June 2009
  • 2 hours sounds good; Will give a whirl. Can't do stuffing, gluten free crowd. Well I could do stuffing but would have to get gf bread crumbs or grind up gf pretzels. Not quite the same!
  • Pretty much my concern with the egg, hence the question. I Didn't scrape the house, had a vacuum attach tool hooked up to an Oneida dust system(threw out 30 5 gallon buckets of paint and sawdust from this project). Wife and kid were sent outta town…
    in Rinsing Egg Comment by johann May 2009
  • My local hertz is pretty good, but they know me. I wreck a hertz car once in an accident, and was so flustered that I forgor my EZPass in it. Well when I called them to let them know they said they would look for it. Then I got a letter that said I …
  • Great tip on the clothes drier, I have 2 large nomex gaskets ready to go on my l and s. I just haven't found the time when I'm not cooking to do it! Whats this tip about spraying the 77 on the gasket too? You just spray it down and then tack it o…
  • Oh; For some reason I thought it was used for high temp searing. N/m then! Where are you finding the 9" bge pizza stone/heat deflector for a small. I can't find any 1/2" pizza 9" pizza stones. Was it a dealer purchase?
    in Spider Comment by johann May 2009
  • btw whats the size for a pizza stone for a sbge? 12"? I keep seeing that as for the medium? Would it work as a heat deflector on a small with a woo2?
    in Spider Comment by johann May 2009
  • I do the pia method but I also take the batteries out each time so I have to open it anyways. I'm trying to migrate to rechargeable in everything I can and since if you don't use a rechargeable for awhile it tends to lose its charge, I'm stuck wi…
  • My wife stole the recipe from me. I used to get small chicken cutlets, and prosciutto and basil and cheese wrapped up similar in a chicken/apple sausage red sauce bath baked in the oven. This was more fun to make and cook though, less of a mess t…
  • CIA pastry chef friend of mine doesn't do mapp for carmelizing cause its poison. He uses propane I believe. Neighbor of mine uses butane torch.
  • I've been using less charcoal in the egg to start with and starting in a weber chimney starter. That seems to get up to 300/400(unless i put platesetter in) In a shorter time. Of course if i want to do something longer I add charcoal on top after…
  • Thanks for all the tips; will see what happens!
  • email, workemail, facebook, then forums(assuming no topic notifications when I check email.)
  • You might have luck on ebay too. I sold a felt gasket on ebay for 5.50$ plus 10$ shipping after the mother ship sent me a free nomex.
  • I also vote for the nomex gasket. The only thing I can add to the felt gasket talk is when my small arrived and I unpacked it, it was the felt gasket and in spots it was already peeling off. I just assembled the thing and waited to decide what…
  • Every time I think about how much I've spent on outdoor grilling stuff, and other hobbies I get sad at all the other house work and upgrades I could have done. Then I think screw it, its a balance between fun and being happy and real life stuff e…
  • Hrm, wonder if you could double up platesetters to cover more meat? Would be more thermal mass too. Prolly ruin airflow though
  • If you mail ordered the platesetter and pizza stone for the sbge do you have links? My google skills are weak today.
  • Oh man, I was going to ask for a platesetter for the sbge for my birthday(june) and now I'm baffled at the options! Thanks for this thread
  • I don't mind the GF diet. Makes her feel better and makes my diet more diverse, plus the pancake/waffle mix i found is better than any pancakes i've ever had. Also found some AMAZING brownie mixes. The big issue has been pizza though, I have one …
    in pizza help Comment by johann April 2009
  • not food approved as per the stove gasket company. Unless you want to ingest fiberglass... Yum! the mothership has sent me two gaskets already for free; just email em. never even used the gasket on the little egg yet as it was coming off after I…
    in Mini Gasket Comment by johann April 2009
  • I had the camera out there ready and the battery died! Oh well, super tasty, everyone loved it. thanks for the hints tips and tricks
    in salmon help Comment by johann April 2009
  • Ok going to cover grate with lemon, bake it on top of that at 350 to 130, and use garlic powder, it wsa 3.5lbs with the skin on and i had them take that off as the wife doesn't like it. we'll see how it goes. not sure how many people now as the w…
    in salmon help Comment by johann April 2009
  • The trick is to hit the sunrise on a day you are still jet lagged and up at 4am anyways.
Click here for Forum Use Guidelines.