Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • I put in an outdoor kitchen last year and went with an XL and a single burner. I don't recall the single burner BTUs, but there's plenty of heat to use as a saute station.
  • Thanks for the tutorial. I just experienced my local butcher calling the point the deckle last week when I asked for an untrimmed brisket with a large point.
  • I've moved from the 3-2-1 method to 5-6 hours(bb vs. spares) with no foil. It's just easier with similar results. Lots of folks here swear by the CWM rib method.
  • I'm closer to the carnage. Work at OSU Med Center. You can feel the malaise while walking around campus.
  • Another Buckeye fan here...Good looking cook. Nice diversion from recent "troubles". Pork butt is my go-to overnight cook for home football games. Pull it off, double wrap in foil, pack in a cooler and head down to the tailgate.
  • Echo that. 5 hours for baby backs and 6 hours for spares and there's nowhere I'd rather be than on my patio! Used to foil , but don't even bother anymore.
  • Great idea and post...Go Bucks!
  • Another possibility is that the spring/hinge mount on the side of the egg (top ring) may have slipped and need to be tightened. My dealer spent some time on this area during assembly.
  • Agree with the short cook approach. This year will be my first egged bird, but I've done it on my Weber kettle for the last several years. Total of 4 hours cook time. First two hours at 275 and raise to 325-350 to get it up to temp. Have used hic…
  • Are you going to do burnt ends with the point? I've been contemplating just ordering points am interested to hear about your results.
  • Love burgers, but don't them that often. When I do it's all-out with the 73/27. Lots of tasty scraps, like the brisket point, all ground together.
  • Option 1 - cook it as is. The prime roast has plenty of internal fat to keep it moist.
  • I bury several chunks as I'm layering the charcoal Elder Ward-style. I light (dump from chimney starter) in the 12-4-8 positions and, after the fire is established, place a larg chunk directly next to one of the lit spots.
  • I loosely base mine on the following Bobby Flay recipe... Don't use anywhere near that much mayo and add a lot more vinegar (red wine or apple cider)and onion. I…
  • A dealer in Columbus sent an email querying interest in April. I haven't seen any other mention of it in Central Ohio.
  • No worries about learning on the inexpensive equipment. For me it was the Brinkman Gourmet Electric smoker. At this point, I know what to do and how to do it, but have far superior equipment. Good luck!
  • Glad those pics didn't include the hairless arm!
  • Wings on raised grid, direct at 300 for an hour for the Buckeyes' game tonight.
  • I go to southwestern/mexican when nothing sounds good. Either fish tacos (mahi) or whatever quesadillas. I use plenty of enough salsa and veggies and don't bother with sides.
  • Fidel's right, Costco has the boneless butts. Both cuts you get from the shoulder (picnic roast, boston butt) are fine for pulled pork, but I think butts are better.
  • Agree with the 2 being too long. A 1-hour foil is plenty. Anything beyond that is way too tender.
  • I use the Elder Ward method and use a chimney starter, usually filled halfway or so. I dump in at 12, 4 and 8 o'clock and like the multiple locations(haven't tried it any other way for low temp cooks). You'll have no trouble reaching the desired te…
  • I smoked St. Louis-style ribs at 275ish as my first cook. Low risk for flashback and losing the fire while allowing me to play with the airflow settings. Enjoy!
    in I did it! Comment by tnels August 2010
  • I agree, 250 is easier to maintain. For me it was trial-and-error...sat by a few day-long cooks to get a feel for the settings. I've found the 250 settings and have done several overnight cooks since. You'll find the temp won't change a whole lot ov…
  • Good luck with the build. I thought about it daily for the last three years and finally pulled the trigger. You'll love it.
  • Chimney starter with newspaper/oil.
  • Here's our ODK design. The external dimensions of our L are 10'x 10' with a little extra for the table at the end. Bar height on one side, counter height on the other. I'd recommend at least two feet between your egg and grill. Imagine you're …
  • Sounds like a solid plan. I like the chimichurri idea.
  • Dome at 250 and plan for some rest time. I usually try to finish 2-3 hours prior to meal time. I also think applying the rub 8+ hours in advance gets more flavor into the meat.
Click here for Forum Use Guidelines.