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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • That's kinda what I expected. I'll probably end up going with a patio furniture cover. I like the venting idea in BGE covers so maybe I can recruit someone with a little sewing know-how to vent it! Thanks for the reply.
  • Thanks so much. It's like most things in life . . . just takes someone with a little experience to show us the way.
  • I'll get it eventually! [img size=150] [img size=150] [img size=150]
  • Yeah, obviously I screwed it up. I'll try again. . . [img size=150] and here's my maiden cook! [img size=150] Mmmmmmmm![/img]…
  • I'm likin' the combo idea more and more - maximizes the versatility (one big reason the Egg makes sense in the first place!) The only really big cooks I would do would be burgers/dogs/brats and those are easy enough to keep warm off the grid.
  • "everyday" cooking for four. I like to do cooks for 8 once a month or so. Occasionally I'll do burgers or with an egg I'd do brisket or butts for up to 25.
  • Thanks for all the replies! Excellent info. I had really decided on an XL but sounds like a large will be the ticket. One other ?: Do you need more lump (how much more) to cook only 2 or 3 steaks on an XL vs. a large?