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  • Springfield, VA
  •   I think I can improve on the rub and sauce... the rub was "What's This!!!" made here in Arkansas and the sauce was Bullseye. I wish I could find "Butt Rub" here but I havent been able to. Randy1, I think I have a container of Mike's Butt…
  • The Kaiser buns look fantastic. Can you post the recipe?  Jer
  • I'm with VI in that I keep my parchment paper on till I pull the pizza. One less opening the lid and messing with the pizza as it cooks.  Jer
  • BGE Convert,  If you are in NOVA have you visited the Dizzy Pig store in Manassas? Well worth the trip. Jer
  • Chief,  About how long was your cook, both up till you cut and foiled at 190 then after?  Looking to get an idea as to how much time to allow.  Thank You.  Jer
  • bamafan, my wok is the 9.5". My mini is the 10" model. The wok fits nicely inside the egg and with the handle is easier to use than doing stir fry inside my large, which I also have the setup to do. My goal this year is to develop better wok cooking…
  • Bamafan: Here is the link: Like Village Idiot says, be sure to view their video on seasoning. I also have the mini woo which works great. Not sure just what size wok I bought, I think I g…
  • Bamafan62: I have a wok for both my large and one for my mini. The one for my mini I ordered from a store in San Francisco. Works great for doing small cooks for two.  Jer
  • Dan, If you are still looking, try the super Walmart over near colonial and alafaya. I think they carry RO year round. Jer
  • Just wanted to feel others out about this product. I received it for Christmas as a gift. When I extend the handle from storage position to serving position I cannot get the handle to "lock" or tighten and so it bobbles the pizza making me nervous I…
  • Not knowing if the table you are building has doors or anything that would distinguish a front and back, but a simple table could just be rotated 180* and turn the egg 180* and you convert from a right to left hand table or vice versa. Just my thoug…
  • Besides the obvious BGE grate grabber thingy. I bought my grate grabber thingy from a brand-new BGE dealer this summer, but its unlike the pliers-looking tool that most people know of; in fact, it took some digging to find this pic: http://www.sou…
  • Recently (a year or so ago) BGE started delivering the mini with a 10" grill. I purchased my mini this past spring and it came with a 10" grill. Jer
  • You can order online direct from Dizzy Pig if you don't want to wait for Eggtoberfest. Also they are now selling in a larger size shaker bottle to keep from running out so quickly.
  • I've yet to use mustard. I pat dry give a good coating of rub, wrap in clear plastic wrap for a few hrs in the frig. When I'm ready to cook take the plastic wrap off and give another dusting of rub then into the cooker. Guess someday I'll have to g…
  • That will work. No special prep on the wood other than to be sure that it is seasoned. Jer
  • Great. Thank You!!
  • I separate the point once the flat had completed its cook (tested tender and in 190-200 degree range). Place the flat in HDAF to rest and the point back into the egg for a while or chop and add sauces then back into the egg. Jer
  • I would go with a dome temp of 225-240. While I have yet to do a brisket on my egg, I do have a cookshack smoker that I set at 225-240 for both my brisket and pork butts. If your grate is only 190, then you will never get your internal temp up to 1…
  • That is how most of my stir fry cooks start with frozen veggies in a bag. Saute the meat I'm using, then toss in the veggies and sauce for a nice quick meal without having to chop up all the fresh veggies. Good looking cook. Jer
  • If you are looking at buffet I would recommend Ceasars buffet. I've had memorable meals at the steakhouse inside the Luxor. Among the shops in the Paris there is a french style restaurant next to a bakery that my wife and I really enjoyed. Jer
  • You are pulling the brisket too soon. You should be cooking to an internal temp of 190-200. By pulling at 170 you don't give the brisket time to pass through its plateau and break down the culligan and fat tissue to give you moist and tender beef. A…
  • Have you tried looking for Royal Oak at WalMart or a super Walmart? $6.37 here for a 10lb bag. Also at Kmart I have seen Royal Oak Steakhouse lump. Jer
  • Frankie, Where you located? If this is a new and never been used is it at a dealer or private party? If a dealer then would have the full warrenty. Jer
  • Sounds like you really need to know the size of the widest part, be it the XL itself or the nest legs. Sorry I don't have one to measure for you. Jer
  • Sorry for your loss as there is never a good time to say goodbye to a loved pet. Jer
  • Model # is LSRG3. Here is the link of the griddle on Amazon: Jer
  • Now that is one great looking onion. Will have to give that a try some time for sure. Jer
  • I have one just like thirdeye's and really like it. Fits great in the large and have even used it on my mini though too big to close the mini't top. Jer
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