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.

Smokin Bill


Smokin Bill
Last Active


  • The beer lines have always been very long. It wouldn't hurt to bring a cooler (as well as any other adult beverages you might enjoy!)
  • Brining is not a waste of time. It does several things that dramatically improves the meat. First, it moistens the meat by osmosis.  The cells in the meat will draw in the brine (as the brine is saltier than the cells).   Second, the salt, onc…
  • Use soaked chunks and chips. The chips will produced lots of smoke at the beginning.  That is crucial time of the smoking session, as the meat is cold or cool and the pores are wide open and receptive to absorbing the smoke.  As the meat starts to…
  • Fidel, You missed the point. I (and everyone else that prepares slow cooked dishes for Eggtoberfest) were able to attend the Friday night party without leaving our eggs unattended for "too" long. We could get to the party within 30-45 minutes …
  • Fidel, I've cooked at every Eggtoberfest since 2000 or 2001 (I only missed last year's). I've prepared pulled pork at every one of those events, both at the 57th Fighter Group Restaurant and the BGE "back yard". I think that I can safely say that…
Click here for Forum Use Guidelines.