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Mrs Lenick


Mrs Lenick
Last Active


  • Oooooh, the pecan and cherry wood sounds like a good idea.  Do you just use regular wood or do you use the chips that you have to soak?  The chickens I've done thus far have come out really nice. Excellent skin. Unfortunately,we decided my sister wo…
  • Excellent. Juicy and delicious. I'm so grateful to everyone for the advice. Next weekend a beef roast!
  • The testing and the tasting are the best parts, that's for sure
  • Thanks Granny. I actually did the bird today and so far so good. I decided to roast the bird whole this time and try spatchcocking next time. It seemed like a lot of extra work and after Church and grocery shopping, I was a little bushed.  Stil, I…
  • Well, not my first cook, but my first picture of a cook.
  • Thanks Newegg and everyone else that responded. I'm excited to try it. I think I will practice on a large whole chicken this weekend and see how it does. I do have a nice roasting pan and a rack that are stainless steel. Are they fine to go into the…
  • I'm so glad I found this thread, even though it is old. I found the same thing today when I opened the EGG and I was really surprised. I thought I did something wrong that caused it and I was pleasantly surprised to find that I did the right thing t…
    in mold Comment by Mrs Lenick October 2011
  • I've been wondering about this too.  Tweev_Tip. What exactly do you mean when you say let it run for an hour wide open?  It sounds like you mean to just open the cast iron top wide open and it will burn everything off?  Should I put the plate setter…
  • I'm just getting back to this thread.  No, I haven't smoked anything yet.  I just got the egg in May. It was a wedding gift. I've baked and cooked on it plenty but I've been nervous to try something that will take so long as smoking.  I guess I am n…
  • No kidding!  I definitely will. Especially with Thanksgiving and Christmas approaching. I was just so surprised. I'd never seen that before.
  • Also, I forgot to remove the cast iron lid and put the ceramic lid back on and I think moisture got in that way, because of some rain we had.  Will it help if I put the lid up a couple of times a week or if I buy one of the BGE covers?
  • Oh, I just saw that several of you had responded to an earlier post about smoking the turkey and gave me the link for the MadMax Turkey. Thanks so much. I will definitely research that and try a bird beforehand.  Thanks so much to all of you respond…
  • Thank you. I am really enjoying it. I'm a bit of a foodie, so this is really fun for me.
  • Maybe one of you can tell me how to add an Icon. I know, I know, I should figure it out myself, but what're friends for, right?
  • Thanks for the tip. I will tell the hubby. $6.00, not bad at all.
  • I am using the wood charcoal, made especially for the Egg and I think it makes a difference. I only have to add a little bit, if at all. Plus, the flavor is totally different.
  • And Joan, you are right. He's a keeper.
  • Thanks Michael. I will give it a try. Today's venture turned out quite well. I figured it would be pretty difficult to screw up with sausages. Thank goodness I was right, but the peppers, onions and mushrooms were really the star of today's foray. S…
  • Joan, that's a good idea. Outside of making my morning tea, I don't really use the micro either. I'm still figuring out how the whole forum thing works. I want to post a icon and start posting food snaps. Here's one fun thing I notice, after I am ta…
  • I think my next project is going to be a turkey. I want to make one for Thanksgiving and I think I should practice first. I don't want to poison any family members! My hubby and I would love to come to an Egg event. We both love to travel and we bo…
  • I love how nice everyone has been. As I am finding out, Eggers have their own little community. It's great to be joining.
  • I do have a camera and so far I've sent the Hubby some snaps and a couple of friends. Though everything I've made tastes great, it's not beautiful yet. Soon. I am learning. Keeping the temp level was a struggle the first couple of times. That I got…
  • Thanks everyone. I am really excited to try it tomorrow. We just got Married 4 weeks ago yesterday and have only used the egg a few times. It is nothing like grilling. We were blown away by how chicken came out. Not dry at all. Each piece exploded w…
  • Wow, that looks like it came out perfect. The only thing I am concerned with is keeping the heat right at 350. Also, how much wood is needed for a 40 minute baking time?
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