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  • crabboy said: Made this one rainy night from scraps in the garage.  It's simple and has held up for a couple years now.  It also leaves the DW fully functional and easy to manipulate. Doh...  Reading through the other posts I realized …
  • Made this one rainy night from scraps in the garage.  It's simple and has held up for a couple years now.  It also leaves the DW fully functional and easy to manipulate.
  • nolaegghead said: I don't have anything on my wood deck - table on the egg.  With the fire screen, the only sparks I get outside the egg are with lighting it.  Grease stains - well, that's a completely real problem. I hear you with the st…
  • I used Wicked Good all the time and love it. I've gone through quite a few bags of Cowboy and can't stand it.  I only use Cowboy if I'm desperate.  
  • Less than 5 and I never use them. I'll google search everything by name. Recipes I always copy the contents and the link into an email and send it to myself.  Label them as recipes in gmail and search for them later.
  • More white stuff on the rim of your egg. I haven't seen a white gasket in years   That's a nice table, what little I can see, you have a pic without the snow cover?
  • What's all that white stuff?  Too cold for me.
  • @crabboy what is your setup you have on your vents?  Is that a fan on the bottom? Yes, that is a fan at the bottom and a lid above the daisy wheel to keep the rain out.
  • No excuses!  Though I will admit it was clear skies when I started...
  • I have the older one, without wifi.  Back when I bought it, it was the only device that was integrated with a network, which made my decision easy.  I think there is the wifi Guru that has the same capability.  I don't know much about the other opti…
  • Yea, more than I wanted to pay, but there was a convenience factor and desire to have brisket on new years day! I screwed up my link earlier, here is the correct one:
  • 14 pounder is going to take quite some time to cook. good luck. It has been raining here all morning. I have the rain cap on the egg, but don't feel like going out to spritz my brisket.
  • I do two all the time, I'll split one of the two in half between the breast to make it easier.
  • I've used the Publix pizza dough a few times and the pizzas were good, though I could never get the bottom as crispy as I wanted.  I tried getting the stone good and hot first, and I still didn't get a good crisp.  I started making my own dough and …
  • 13 degrees is not that bad.  When you get an 80-100 degree difference, then you'll be scratching your head... I had problems like this when I first got my Maverick.  I'd move the grate probe around with varying success, but was limited on position…
  • I have a stoker with the 5 cfm fan and it has no problem keeping a 450 degree fire on my large egg.  I normally don't run it that high with the Stoker, since cooks at that temp don't last that long.  I think I may use it for potatoes, at 400.  Anyth…
  • Mickey said: Then you have something to look forward to when you walk away and come back to 1200 :-t 1200 is high! I did melt my Stoker pit probe this week when it hit 800, I forgot about it while coming up to temp:
  • I've done a couple pizza cooks at 650+ degrees and my gasket is fried.  Still have not replaced it yet, I don't feel like taking it apart.  At that temp the egg is wide open with flames coming out the top.
  • I had toiled with this same problem when I first got a maverick.  I later began to clip the maverick probe and now the Stoker probe to the BGE probe and the temps are now close enough.  I never did like tracking two different temps, grid and dome, n…
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