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.

Seven Seven


Seven Seven
Last Active


  • This is a small piece of ham, about 3.3 pounds. How much of the "Egret's Maple Bourbon" liquid should I inject into the ham? Should I put the remaining Egret's over the rub I place on the ham?
  • I would like to have some new knives but don't know what the best quality knives are. All of the knives my wife has are dull and about 30 years old. Any advice would help. Thanks,Seven Seven
  • Thanks for the help. The first thing I want to say is that I don't blame the BGE for my lack of experience. I know 2 people who own these units and have eaten the food they produce. That is why I spent the high dollars on the unit. I have cooked on …
  • Thank you! I will take your advice. I got the advice about cooking at 200 from a web page that said to cook at low temp for a longer time. I would think a higher temp would break the pork down and make it more tender. Thanks Again, Frank
  • I pulled the membrane off. I have a Brinkmann smoker that I have had for years with a water pan and the ribs from it were good. The pan I had on the plate saver with liquid in it was bubbling so I thought the BGE was hot enough (maybe it was too ho…
Click here for Forum Use Guidelines.