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  • Did you de-vein the shrimp with the shell on (which I have heard of recently)?  or did you peel  after cooking?
  • I have tried all different ways and prefer shuck on, and ends of husk slightly trimmed. Regardless,  the trick is to soak in water for 30 minutes before cooking
  • I live in BR and used to live in NO.  There is no comparison in food between the 2 BR has a few restaurants that are decent by NO standards-Mansur's, Juban's, La Lagniappe but absolutely no BBq .   Try to eat in NO as much as possible as not many ci…
  • Everytime I click on one of your links I get a Photobucket ad and no pictures? :-/
  • I took a different tack.  I got rid of my receiver, amp, cd player and converted to a SONOS system.  My daughter introduced me to this Santa Barbara company and it has changed my least the way I listen to music.  You can hook it up to your …
  • I have the Foodsaver Gamesaver Deluxe ($139.00 at cabelas)  It is my second foodsaver and it works much better.  I am an avid fisherman and it works great for speck and redfish filets as well as pulled pork and everything else.   I have had it now f…
  • I got a great deal on some thru ACE as well.  I opened my first bag and nothing would come out.  The lumps were too big.  It is almost ridiculous.     Takes longer to start because of that but works great,
  • For Thanksgiving I cooked 2 spatchcocked turkeys (12-14lbs) on the egg at once.  I used the 2 tier grill.  It took under 2 hours and they came out better than fried.  
  • Beautifully handcrafted table, but I do not like the way that dog is eyeing it and positioning himself close to it.....Just saying...
  • I have had good luck filleting redfish and specks with the Mister Twister Electric Fisherman knife.  It is well regarded . It works good for slicing as well
  • I had a torch but found the vegetable and paper towels were just as quick, and easier. newspaper sounds interesting
  • yes. I'm in BR
  • Louisiana
  • I light the deck on fire and wait until the heat ignites the lump in the egg. If that does not work I fill an old champange bottle halfway with gasoline and gelatin, stuff an oil soaked rag in the opening. Light the rag and toss it into the egg, sta…
  • I have tried:Fire starter squares Small blue butane  torch 91% alcohol 2 paper towels lightly soaked in vegetable oil And the winner is.........paper towels in oil.   My least successful was alcohol but all the others work fine but the paper …
  • When you use the placesetter and the swing rack, do you need to shorten  the height of the shaft with the shaft kit  or is there enough clearance in the dome of the large?
    in Swing rack? Comment by JeffM August 2012
  • I  definitely am in the minority here, but I do not like to sear my steaks as I don't like a hard crust or any crust on the outside. I prefer to let them get to room temp, season with  salt and pepper and put on a 350 grill direct for a few minutes …
  • How long before the next batch comes in?  I am looking at ordering one.
    in Swing rack? Comment by JeffM August 2012
  • Does the swing rack fit on top of the Woo3 or do you need the shaft kit to lower the top tier heighth?  The woo3 puts the lower rack at the felt line.
    in Swing rack? Comment by JeffM July 2012
  • You need some type of grill extender- woo3, grill extender, lag bolts, etc. to be able to cook raised and direct as opposed to indirect and raised with the plate setter.   Most of your chicken and other meats will be cooked direct and raised other t…
  • I follow the techniques advocated by Grace Young both in her books and videos.  She prefers a flat bottom wok.  It works better on your stove as it more stable and does not need a ring. I like stir frying on the stove better than the egg as I am clo…
  • Great set-up!  Just curious-what type of lump do you use there and is it reasonable?
  • The fifth one.
    in Favorite beer Comment by JeffM May 2012
  • I use a small igloo ice chest but quit using towels after reading a discussion on how towels just absorb heat and are unnecessary in insulated ice chests. Where is the heat going to go? It works as great and saves a step-(and washing)
  • My first couple of butts were 12-14 hour marathons at 225.   My last half dozen have been 6-7 hours at 300.   I followed advice I got here and my wife and I both agree even though the cook time is much reduced, they are juicier and better.  Cook 2-3…
  • i am a big fan of Grace Young as well.  You can get some good tips and principles from either You Tubing her or Googling.
  • I am from the south and when I think New Years I think pork tenderloins or maybe pork roasts sliced.  Ham is a good option too.  Whatever you do, don't forget the black-eyed peas and cooked cabbage.  
  • It is better to pull while the meat is still hot.  I  waited until the next day to pull a Boston butt and it was very difficult- the fat and connective tissue had solidified and congealed.  It was like trying to pull apart a regular pot roast and ve…
  • I  use parchment paper to slide the pizza on and off the stone.  My attempts with a pan were cruel and unusual punishment-  the dough is just to flimsy.   We regularly use a cookie sheet with parchment paper on top.  It works every time.
  • Try making the pizza on parchment paper then sliding paper and pizza onto the stone-foolproof.
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