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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Thats what I want to try. I will post pics when I try.
  • It's a grill dome. This grate is a rolled type steel and is supposed to cook like cast iron. I just love how I will be able to swing top out of my way to get to things below.
  • Hope you all don't mind me posting, since its not the egg. I had an older egg and gave to my brother inlaw since I got a great deal on this new one. Someday I will be adding another new egg back in the mix.
  • Thanks for input. I been marinating since yesterday with John Henry's Cuz’N Buddy Marinade. Never tried it. Hopefully will make for a good dinner.
  • I use to use just chunks. Lately I switched to chips. For whatever reason I get better smoke and smoke ring when I use chips. I make about 3 or 4 foil puches and put them through the pile and I scatter some chips throughout the fire without foil pou…
  • Awesome job on the cookbook and all the work you put in doing that. I printed a copy and got it spiraled and got a clear front plastic cover and a black back cover. Looks really great. Thanks again
  • Thanks for all the advice. I wonder if its not worth cold smoking. Maybe I should just smoke at around 200. This way I don't haver worry about it not being safe and adding stuff to it.
  • Thank you. Also forgot to ask how do you set the top and bottom vents?
  • Thanks. I think your right, it seems to inexpensive to be a prime cut. But the choice is right next to the superior. I'll have to ask next them the difference when I go down next time.
  • Looks like they renamed the dragon fire.Been around a year or so.I think even under another name years ago.
  • Thanks for input. Well I received all 13 of my rubs. I tried a couple from the bottle and they were ok. I'm hoping they taste different when used for cooking. Tomorrow some bourbon rub chicken.
  • Thanks.Thats what I figured but wasn't sure since they are packed in those bags so tight maybe they last longer.
  • If you are going to use one smoker or more definitely go with the stoker. I also really like the software stokerlog you can download and use for the stoker.Either unit will work great. As far as weather I woldn't let any unit in the rain even if it …
  • I never had issue but some people have.Emails were slow. Ever since he hired Kenny the emails have been same day response. I only had to contact twice though since I haven't had any problems with my stoker.
  • Pretty pricey seeing you can kick out awesome pies in a kettle with out that.I can cook just as good food in my kettle as my egg. Not hatin just sayin.
  • I use Dizzy and Texasbbqrubs.
  • I always keep Texas bbq rubs and dizzy pig on hand. I also John henrys and Tasty licks from smokin guitar plyer Fred.
  • I love my kitchenaid grinder.Can't comment on the pasta maker.I don't have one.
  • I have been wanting to try brisket burgers.If I buy a whole packer should I trim the fat or grind the whole thing?Did you grind the meat once or twice? Thanks
  • Thanks for the links.I may have to get that 5 pounder unit.Nice work by you and WessB. I am going to pick up some bonless thighs and do some chicken susage also.Seems like you can make the sausage a little healthier at home and it still taste good.
  • I couldn't find a 5 pound on there site but I did see the white cylinder body is $30 cheaper.
  • Thanks.I will post pics if they turn out.If this don't work today then I'm going to end up getting a vertical stuffer from from Grizzly. This thing here looks interesting but not sure the extra $75 is worth i…
  • Thanks for info.They smell normal.I was thinking about running and getting a new pack and keeping in the fridge this time but I hate to run out on a 45 min drive if I don't have to.Plus if you can hang sausage at room temp then these should be good.…
  • I have a 3 pound sirloin roast I will be doing tomorrow.I'm going to try and make Baltimore pit beef.I'm going to cook at around 400 until it hits 140 and pull it off let rest 10 minutes or so and slice thin.They say pull of grill alot sooner but I …
  • Here is inf from another site. The concept of a reverse sear (as it was presented on the show by a guest BBQ competitor named Chris Finney) is that instead of searing a steak immediately when it is put on the grill (usually at 500 degrees +), you…
  • Wow that does look awesome.I have to try that,reubens are one of my favs.
  • I did them once like Thirdeye mentioned.I was smoking them and a couple hours or so into the cook I had something come up so to finish quick.So I put them in the pressure cooker.They had a smokey taste since they were in smoke for a bit.I went to p…
  • Yea my spare fridge must not be as good as the one in my kitchen.I have the spare fridge set on coldest and the only thing in it is the brisket and some beers.It only took one day to thaw.Had that been in the kitchen fridge it would have taken 2-3 d…
    in Brisket ? Comment by SmokinJ May 2010
  • Yea my spare fridge must not be as good as the one in my kitchen.I have the spare fridge set on coldest and the only thing in it is the brisket and some beers.It only took one day to thaw.Had that been in the kitchen fridge it would have taken 2-3 d…
    in Brisket ? Comment by SmokinJ May 2010
  • Thanks for the feed back.I let it thaw in the fridge.I didn't think it would thaw so quick.I really didn't to freeze for 2 days again and thaw again.
    in Brisket ? Comment by SmokinJ May 2010
Click here for Forum Use Guidelines.