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  • Well, I tried getting the egg overall warm first, but I couldn't get a fire in the bottom vent hot enough to get the egg past much more than about 150. So I used the little torch to burn enough of the gasket in a spot to where I could get the utili…
  • I'll try to heat it up some at some spot with a little gas torch that I have and start there. Thank you all for the advise!
  • Using the 3-2-1 method on the ribs, they'll take about 5 hours. A whole chicken takes about 7 hours (smoked). So, you can either start the chicken earlier to end them both at the same time, or just eat the ribs and save the smoked chicken for late…
  • Third time's the charm. Sorry about the multiple posts, it's been a while since I posted anything, much less a picture.
  • I deliberately moved mine off center for the advantage that you stated: I can see the thermometer through my window. I can monitor the temp when the egg is warming up while I prep without having to go outside every few minutes. Has worked great fo…
  • I would also have to second (third?) Mandina's. I've been going there since the early 80's when they served draft beer in ice cold fishbowl glasses. Sadly they don't have those glasses anymore. You have to try the turtle soup, it's fabulous. It'…
  • We're having a reptile dinner: turtle soup and alligator sauce piquant. I'm sure we'll also have some other appetizers, but those are the main characters.
  • We're still eating some from last year. It's fine. It's been vacuum sealed and frozen. And yes, I do add pink salt to the curing mixture.
  • I normally use the farm raised (from Chile?) because that is what is easily available and I find it on sale. I'm sure that there's probably some difference, but I wouldn't know. I'm sure that the freshness and whether it's been frozen or not proba…
  • Eggary, I've used the soldering iron method a bunch and it works great. I normally use the pellets. Down south we can only do this during the winter, since the ambient temps usually get up in the 90's and with even a little smoke and some sun, …
  • Thanks! I think that this is what I was looking for. I will try mixing it with some butter and little bit of BBQ sauce and pour it over a grilled pork loin and see how it goes. I'll post the results when it happens.
  • I'm not sure these would work on rice. It is very sweet. The recipe called for a bunch of brown sugar and honey during the foiled part. That's why I can't figure out what to do with it.
  • OK, last try:
  • Sorry, I can't seem to get the pictures loaded.
  • OK here are the pictures (another try)
  • That part is easy! I just turn my head 90 deg. I'll be right there, so no problem.
  • OK, I just rotated the dome and it was easy as pie. I should have done this a long time ago! Thanks a million again and again...
  • Wow! That's simple! Sorry I didn't explain more when I originally asked, I didn't want to get too wordy. I'll try that right now. Thanks, that is even more helpful!
  • The reason for an additional thermometer is not to get another read, it's simply a matter of positioning. I would prefer not to have to keep going outside in the South Alabama humidity to check if the egg is ready (or getting to hot, etc.). I norm…
  • I always use this recipe: It always turns out great. I don't always use all of the ingredients that it calls for, and it doesn't seem to affect it (i.e. I use regular shrimp, no ch…
  • Here is my recipe for Paella. I've used it many times and it always turns out great.
    in Paella Comment by JCO May 2010
  • I've seen several suggestions on the forum to repair egg accessories with JBWeld. I know that JBWeld is a two part epoxy system, but what kind of temperatures can it take? Do you have to buy a special high temperature JBWeld?
  • It was cooked on direct heat. The pans can be found on the internet as far as I know. I think that places like Williams Sonoma have them, but they're probably really expensive there. I would check to see what places have them online.
  • The paella pan is 19 1/4 inches in diameter. I got it a long time ago in some market in Caracas, Venezuela. No brand name or anything.
  • OK, here is the recipe: Ingredients 4 cups rice 10 cups fish or shrimp broth 2 lb. shrimp (shelled) 1 lb. calamari (cleaned and cut) 1 lb. red snapper (cleaned, de-boned, cut in pieces) 1 lb. clams or other shells 1 lb. jumbo shrimp (mostl…
  • I think that there was enough air coming through the edges of the pan that it kept the fire hot. I don't remember how hot I had it to begin with, but it was enough to sautee the sausage, onions, etc. and it kept the rice simmering when I closed the…
  • Thanks! I'm not sure what the exact diameter is, but apparently it's just a little less than the diameter of the top part of the egg. I can't believe that it fit that well. I brought back the paella pan years ago from Venezuela and I just got the …
  • Picture was posted from Facebook. Just get the information on the location and add
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