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  • Have you checked out the offerings from Southern Specialties Outdoor? They've got wonderful, made in the USA tables. We just used ours for the first time at a kcbs contest this weekend....solid as a rock and has wonderful functionality. If I can …
  • WeberWho? wrote: remember reading about how they have thousands and thousands and thousands of calories in them. It only makes me wan't to try it even more. I believe it's over 5,000 per recipe (2# bacon and 2# sausage). Funny thing is t…
  • Very cool! Thanks for sharing. I'm actually doing a Demo of this at the MidEgglantic Fest this coming Saturday....should be a blast. I've got a few tweaks with ingredient options, hoping we'll have a lot of fun with it. I only hope the good …
  • purcellj wrote: I already have a large with accessories, so I won't be going with an purchase in mind. I have the MidEgglanticFest and Woodburners (Hatfield PA) local to me. I feel confident in telling you the MidEgglanticFest at Fred's …
  • Thanks so much folks! Read each and every one of the posts through the day, just couldn't reply via the office. The funny fact in regards to the T-shirts. (We are selling them for $20 to raise some funds for another cooker we need.) Psyche…
  • But Steve, Can we factor in the time difference?
  • Great timing! I donated mine to our company today. We'll have printer techs from the office fixing the messed up burner tubes on it. Then the wheels, whole other story. I had a big smile as we walked it OFF my yard. :laugh:
  • Enjoy the day! It's yours!
  • Great stuff there Mike! Sounds like you guys were doing something right! Our team is entering our first one in mid-July. We're taking my Large (or possible buying one before) and 3-4 Drums.
  • Joe, Try 84 Lumber in Douglassville, PA 610 326 8880 Ask for Luke, he's the manager....and thinks he may be able to get cypress. I dont think you'll find it to be much cheaper than the other options you mentioned though.
  • EggNorth wrote: A tip: Always remove the ceramic cap before opening, they do pop off, as with the daisy wheel. I'm not sure I'm reading this correctly, but the ceramic cap and dfmt shouldnt pop off when opening the Egg.
  • They look great! I'm going to give the direct first method a the idea of crisping up the skin. I like to do chicken indirect for some reason.
  • 2Fategghead wrote: Looks like the trout cooked up good. How was the bones? :huh: Thanks Tim! The bones weren't a problem at all....we simply pulled on the back bone...and with some care, got everything out except for many 3-5 bones per f…
  • I'm in! Thanks for setting it up!
  • Looks great Bob!!! I love those flat irons. Another great use for them! I'm also a big fan of pickled onions and chimichurri. Awesome stuff there!
  • Welcome to the fun!!! Don't foget to take pictures of all the good stuff you'll be Eggin'!
  • That ALL looks great, Molly!
  • Now that's one heck of a feast! Jealous of those 'sacks' from those of us in PA. Thanks for sharing!
  • You nailed them!!! Awesome lookin photos! I need to do up some spares next weekend. They look too good. Thanks for sharing.
  • Thanks! When the day comes that I have 2 Eggs, I'll look to pull everything off (aside from pasta, right?) in them. For now...I use timing/strategy to do my best.
  • I'm not sure on the growing method, but my wife is German. She prefers them, as they are more traditional for germany and europe in general. They're normally a bit meatier...and pricier. :(
  • Great looking stuff there! I wrapped in Saran then foil for the first time two weekends ago. It was my best butts so far, not sure if it's related. Previously, I was double wrapping foil only.
  • About to put a flat on in a few I, like others, am dealing with a downpour this morning. Ugh! I'd also say the 195 dome mentioned above is too low. If the grate temp is 25 degrees lower, that brisket would take forever I'm thinkin…
  • Great stuff there! Chimichurri is my favorite beef 'sauce'. Love the vinegar, herbs, garlic. Thanks for sharing this!
  • I'm pretty dang sure that's the best of the day! Looks AMAZING, Beli! Thanks for sharing indeed!
  • Looks awesome! Great photos as well! I'm throwing a 6.5# flat on in the morning....crossing fingers already.
  • Wonderful looking stuff there! Much nicer, thicker pieces you've got there! I assume your source is online?
  • hornhonk wrote: Jason, how's your brisket coming along? Steve, My wife changed the plans a bit. Turns out she wants to have the brisket tomorrow. So....I'm planning to put it on early tomorrow morning, and then watch it all day in a rain…
  • Go with the Rub for sure! Pokey, if you need any help, drop me an email with your number. Would be happy to help with any questions you might have. There's others on here who have done more than me for sure. But I've read a ton of the posts ab…
  • Went in your fire? That's the problem with the lower (
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