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  • billt01 said: onedbguru said: Yes, there ARE winners and losers.  Congrats.  only way to really enjoy a win, it to go through a loss.. I prefer a loss-less season  
  • lousubcap said: ... Heat control is a function of air-flow not the quantity of lump.  As someone much smarter than me said, the quantity of fuel in your car's gas tank has no bearing on the speed. ... Well, that is until it runs out  …
  • just flavor. 
  • we typically pull it at ~135-138 and let it rest wrapped in foil for 10 minutes or so and by the time we eat is is at a comfortable 145-ish
  • Double Zero (00) refers to how fine the flour is ground and not its content or even the type of grain.  Most people would see very little difference in the final product regardless of which 00-brand "pizza flour" they select.  We currently have Anti…
    in 00 Flour Comment by onedbguru June 11
  • From the looks of it, it appears the Mclaren was basket-weaving the traffic and miscalculated. Some with cars like this think they own the road. In the metro DC area we have morons that do that sort of thing on the 2-wheeled variety.  When they cras…
  • Yes, there ARE winners and losers.  Congrats. 
  • IMO, 00 flour is 00 flour.  This just means that is ground very fine.
    in 00 Flour Comment by onedbguru June 11
  • just use kosher salt, br sugar and black pepper.   put it in the fridge for 2-3 weeks in a big plastic bag (tall kitchen bag will work), then remove and put on a wire rack in the fridge for 2 more days to dry it out, then smoke, slice, fry and eat.
  • Here's a good one:  (requires 3-4hr rising time, but could be shorter... 
  • This has nothing to do with Egg-related gifts, but if you are the theme park type and like roller coasters, going to Busch Gardens or Kings Dominion (VA), Father's Day is the very best day to go. When the kids were younger, we went several years in …
    in Fathers Day Comment by onedbguru June 3
  • Each Egg seems to have it's own "sweet spot". My XL is around the 250 mark.  I start with a full box but only light a small handful.  At the 250 mark, the bottom vent  is open 1/8 an inch and the top petals are barely open.  
  • I liked the wood cutting board "hack" seen in pics in another thread. I have the cedar 3-slat mates that I will make my own when it they break.  Don't really care about spills/cleanliness as I do not put my food on them.  I will just wipe it off as …
  • davef said: onedbguru said: Depending on where you moved from and to where you moved, it could be a function of humidity.???   Is it "stalled" or is it continuing to climb? We moved from 100% humidity (or thereabouts) in Louisi…
  • Depending on where you moved from and to where you moved, it could be a function of humidity.???   Is it "stalled" or is it continuing to climb?
  • I was at Hard8 over near the DFW airport where they have an open pit that they cook them... it seems that they start a few hours before dinner service and it seemed the there was a pretty hot fire underneath. So, I am quite certain grate temp was &g…
  • If you can find it, Wolfgang Puck had a really nice one. Use it all the time - we have had it for 7-8 yrs now and still works great. Even though we have access to plenty of grocery/big box stores, we actually drive a little more than an hour to buy …
  • next opportunity to do something with it will be Saturday after Mem. Day. So, 14 days will be good enough   I still have another 10lbs of PB in the freezer.  May try some PB burnt ends - but we will see...  BTW what are others paying for PB these …
  • jak7028 said: Killit_and_Grillit said: @jak7028 my store said the same. There were 5 pallets of it in there. And the girl at the counter gave zero $hits about qty.  I went and picked up 5 bags since I needed to go to Home Depot …
  • According to the assemble docs, the bolts should be tightened using a torque wrench to 120inch/lbs. or 10ft/lbs page 7 of: 
  • hanger, flank, flat iron, london broil are all very similar.  cook hot/fast to desired temp. I typically cook between 450-500. 
  • Killit_and_Grillit said: @500 you need an SUV.  Man mine smells like it was in a smoke pit for a month.  But they let me use my military discount so 10% off of 7.88 a bag...I'll cook with dust for week day cooks all summer.  That is …
  • can't imagine the PS would take cold water when it is at 600+.  I use the reynolds foiled parchment (one side foil other is parchment) and do foil side down.  cook until everything is bubbly, then pull the parchment to do a final crisp on the bottom…
    in Pizzas Comment by onedbguru May 20
  • That looks good.  I am about to start making my next batch of bacon. Went to my butcher today and got 15#'s of pork belly.  It will be ready in 2-3wks. 
  • I am all for the beer/onion bath to cook then grill for color.
  • yes. XL with PLS LU, grid, firebricks, PZS (on a side note, I don't believe I have ever (8+yrs) had PLS LD) 
  • First my (XL) setup:  PLSetter LU, grate, 3 fire bricks, PZS. Then see:  Use Roberta's (of Brooklyn) recipe - very easy to make.  And works well with high-temp cooks.  Pizzas was on for ~…
  • UncleBilly said: Pizzas look great!  I've never heard of the parchment/foil combo, does that work any differently than standard parchment paper?  (i.e. Does the foil offer better protection for the crust from cooking too fast?) Yes, I f…
  • luckily you can find probes on amazon for ~$10-$12.  Hope it turned out good.
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