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Last Active


  • Well it hit 34C (94F) on the weekend. I had trouble finding good-quality duck but thoroughly enjoyed the pulled beef. Thanks for all the suggestions!
  • Excellent! I'll try that and report back. Thanks, thirdeye.
  • I've never tried beef ribs. However, those look delicious. Can you share your technique/recipe?
  • There is a reason we like to visit the Southern states in the winter These all look so good. Thank you! A quick SMS poll of the family has it down to duck or pulled beef. Maybe one Saturday and one Sunday. ... and then another next week an…
  • I am going to dissent, having both a Weber and a large BGE sitting on my deck, and say NO, it won't replace your Weber ... Compliment? Yes. Replace? No. The BGE is great provided you have the 30 to 45 minutes to light and calibrate your BGE and …
  • Good point GG, ... just boiled some water and the dome thermometer checks out. I cooked at about 275F indirect, planning for about 6.5-7 hours for a 3.5 pound roast. There was a slow and steady rise in meat temperature over approximately 3.5 ho…
  • I've still got the label. No mention of injection or seasoning. I normally buy my meats at this particular store for that reason and have had no issues. I was just surprised by the length of the plateau.
  • Knock yourself out. Nobody said you couldn't try. However, might I suggest you heed your own advice, respect the fact that some might have tried roasting on a grill, had better success with other methods, and simply wanted to help you with your n…
    in Coffee Comment by Pharmer June 2010
  • I also roast green beans for drip and espresso and would second the advice that this would be best left for devices other than the BGE. I can't see how the beans would actually roast vs. bake in an environment that would capture and preserve so much…
    in Coffee Comment by Pharmer June 2010
  • Gave your method a try and it turned out quite well IMHO. This being my first shot at hot-smoking, I stuck to two small fillets in case things went horribly wrong. Thankfully they didn't, although I think I had the grid temperature a tad high ... …
  • Thideye, from the pictures, it looks like you are set up to smoke with direct heat. I was planning indirect ... should I reconsider?
  • Seriously, those fillets look great! Thanks for all of the advice everyone ... I'll brine tonight and rest overnight for smoking tomorrow.
  • At first I read this and I thought, "No ... nobody could be so anal as to complain about BB-Q smoke." And today I remembered that I live in Ottawa ... Sigh. Sadly, it's what I've come to expect (from far too many) in a government town. …
  • Firebricks.
  • Whatever the question, the answer is 42. :P
    in Most FAQ Comment by Pharmer June 2010
  • Look, I'm new on the forum so I'll contribute my $0.02 at the risk of offending others. IMHO, this is an OT post ... but a fun one. For everyone complaining that it was not in the OT forum, isn't that what mod's are for? Let them make the appro…
  • Great to see somebody pairing beer and food. What did you brew/drink with the chicken?
  • Firebricks laid on their side supporting the grate above? Just a thought.
  • your temp at the cooking grid is roughly 20-40 degrees lower than the dome temp Gotcha ... will measure at the grid next time and up the temperature to around 275. Thanks.
  • Yes, I did notice a bit of a temperature drop after adding the chips but I added the meat at the same time so I chalked it up to that. I will try dry chips next time.
  • I'm surprised nobody has mentioned the labour involved in maintaining a cast iron grill. I find it needs to be fully cleaned and seasoned twice a year (or the iron will rust) which is a very labour-intensive process. In my gas grill, this extra w…
  • Ditto on the Western Red Cedar. Availability and weather-resistance are the main attributes but it also comes pre-cut for decking (5/4" X 5" X 6'), which is perfect for table tops and shelves (i.e., no milling fees - I found they added $$ to the co…
  • You can look at what I did here: In particular, you may want to read the link that takes you to the Naked Whiz's page about fire bricks.
  • I usually make my own using smoked paprika, kosher salt, cumin, oregano, brown sugar, granulated onion, ground black pepper, granulated garlic, cinnamon and allspice. I don't have the proportions in front of me right now but if memory serves, its: …
  • OK here is the recipe: Smokey Corn Salsa 2 ears of corn, husked 1 red pepper 3/4 red onion, cut in wedges 1 tbsp chopped mint leaves juice of 1/2 lime 1 tsp grated lime zest 1 tbsp water (or white wine) salt and pepper to taste Seed …
  • Very much depends on my mood but I seem to go with themes: Regge/Ska: Bob Marley & The Wailers, One, Soup Dragons, Inner Circle, etc. Indie: Vampire Weekend, Pheonix, Wolfmother, The Fratellis, Beck, We Are Scientists, Gorilaz, etc. Eig…
  • Many thanks for all of the advice (and for any more to come), unfortunately interrupted by a brief dose of "reality TV." I have spent much of the evening reading and have learned that I have so much more to learn. I look forward to posting pho…
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