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  • Country ribs are different, they are cut to resemble the shape of a rib, I cook these usualy in a crock pot, with onions celery garlic,chicken broth and a can of rotels, and serve it over white rice or noodles, I dont cook them on my egg, in my hone…
  • I cook probably 10 or so butts a year and I always cook witha a dome temp between 250 and 275, I use a maveric ET-73 smoker thermometer to monitor the dome and the meat I do not pay much attention to the time only the temp I usualy get the meat …
  • How did it turn out??
  • I smoked a 5 bone rib roast for Christmas dinner I used 3 chunks of hickory for the smoke I let the egg settle at 225 It took approx 4.5 hours and I did no sear i pulled the roast at 130 wrapped in 2 layers of aluminum foil and let it rest in an…
  • I have been eggin for 6 years or so and I have done High temp cleans I can by experiance tell you if you go beyond 700 deg the adhesive in the gasket material will melt and if the egg cools with the lid down it will become stuck and you will not b…
  • Kelly Keefe, Thank you !!! I really appreciate your feedback (& time).
  • Ed in TX, Turn the nut on the back until it reads the correct temp, i check mine regularly
  • jake42, Were do you get the cast iron grill, I have a large Egg?
  • Glenn, Here is how it happened I had cooked some ribs last weekend and got que sauce all over the grate, so I decided to burn off what was left of the lump in the firebox (a little more than 1/4 full) and burn off the junk on the grid. I lit the…
  • Marvin, Does it take the same 18-20 hours at 225-250 dome and what kinda rub do you use? thanx again Glenn
  • fishlessman,Can you specify the mix on the spice , mustard and sugar, and do you "sear" it at the beginning? thanx Glenn
  • Bobby-Q, Which tape and adhesive did you use?? Glenn
  • rainmaker, Guess I have to ask a dumb question on this topic how do you sear with the dome open without frying the gasket on the rear of the dome lid. I have lots of trouble keeping a gasket on my Large I blow a gasket each and every time I exce…
  • Mark Backer, Beds Bath and Beyond has them as does Linnens and Things and Good time Pottery I dont know if any of these stores are local to you I bougt mine from Linnen & Things for around $12.00 and it came with a 14" pizza stone
    in pizza Comment by glenn December 2004
  • mad max beyond eggdome, Dad-nab-it I posted a follow up to myself I ment to say thank you to you and painter for the help sometimes I just cant get it right Glenn
  • Glenn, Thanks for the help I have the steaks maranating got the peppers broiling. We are going to do this thing I'll post some pictures a little later thanx again Glenn
  • mad max beyond eggdome, I have 1 additional dumb question and I hope I am not imposing But what is the mix of the oil and vinegar I had the butcher at Albertsons butterfly the steak for me and I got 1 thick side and one really thin side Next tim…
  • MerlinEgger, My plate setter for my large seems to be a little small the cooking grid fits fine, but I have to be careful how I center the placesetter on the fire ring because there is enough slop in the fit that it can, and will fall and that ca…
  • Jwirlwind, My crew is a little more ravenious I can never get by with less than 50 they are almost addictin. Glenn I always make 2 batches like this and stll hardly ever have any left over for lunch
    in tonight Comment by glenn December 2004
  • Mark Backer, Ive done pot roast on my egg several times not realy much to it. I get aout a 4 pounder,Im not picky about what cut long as it is cheap, usualy 1.99 to 2.49 per lb chuck or round or whatever is on sale.use only simple seasoning on th…
  • Smoke Signal, I second that emotion I wanna try em too Glenn
    in pinwheels Comment by glenn December 2004
  • Chef Arnoldi, I want to try this recipe but where pray tell do I buy demi-glace (I have never seen it anywhere that I shop) or how can I make my own. I think that is is something like broth but different some how. Please help educate me thank yo…
  • thirdeye, Thanks for the photo documentation I plan to try to smoke a prime rib the week before Christmas just to see if I can get one right It will be a mall one since those puppies cost about half a car paymet so I cant afford to screw up a bi…
    in Prime rib Comment by glenn December 2004
  • Pebble, This probably aint original but is is definatly a good way to make abts 2 lb of pulled pork ( I always smoke a butt to make the abts with) atleast 25 large jalepenios cut in half length ways and deseeded and deveined 1-1/2 lb of thin sli…
    in ABT's Comment by glenn December 2004
  • Nature Boy, The method that I used was to sear it on the outide and then cooked on an inverted platesetter over a drip pan at 325 dome with 2 chunks o hickory, pulled at 135 still red ish in the middle but so tough you couldnt cut it with a hatche…
    in Prime rib Comment by glenn December 2004
  • Nature Boy, Was your prime rib done in an egg? I have tried to do prime rib in my large twice and had to feed it to the dogs came out extreeeeemly tough but the dogs rejoiced I realy want to do a good smoked prime rib, There is a local resturant …
    in Prime rib Comment by glenn December 2004
  • GrillMeister, THey sell okra gloves at linnin and things also. they have 2 versions. ones with a normal lengh cuff and some with a 12 inc cuff (covers your arm up to the elbow)[p]Great for reducing the amount of armhair lost in flashbacks. And al…
  • YB,Thanks I ll try it today[p]
  • BBQBluesStringer, Where might one fnd the recipe I got lotsa turkey left Glenn
  • AZ Geoff, You can certanly do it either way, but the towels prvide for a little more insulation to keep things warm longer I usualy run a couple of towles thu the drier to warm em up before I put em in the cooler The temp should hold for at leas…
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