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.



Last Active


  • I was actually wondering if soaking your plate setter would be a way to provide moisture to your cook as the moisture evaporates from it. I'm guessing a drip pan with water or some other liquid would make that redundantbut was curious if it would be…
  • Thanks, everyone! The chicken wasn't free range, but I'll try again. I'll choose a stuffing without cheese just to see if that makes a difference. And I'll certainly be checking it with the thermapen earlier in the cook to get a few different readin…
  • Cook's illustrated talks about a temperature range where the fat renders best. I thought I remember it being between 165 and 180. Please correct me on that though. The longer it's in that range the better, I was lead to understand. I thought renderi…
  • No V racks? Turn it upside down and you have a vertical rack. 
  • It's Stowe, Vermont. People with money go there to spend money. Every market is different but if it's a good sandwich and if it's quaint enough, people will pay the premium. Or enough people to make it worth your while will.
  • You'll like what comes off the egg so much you'll make the extra time for it. Most of the time, if I light the grill, by the time I've finished with my cooking prep the egg is about ready to go. And when I am waiting the extra 15 or 20 min it's alwa…
  • Happened to me last night. Burping isn't always enough. I was trying to cool the egg down after searing and even opened up the lower and top vents for a few seconds before burping, but that wasn't even enough. I should have let it go for a few extra…
  • It worked! My wife took the 11lb pork butt out of the refrigerator, and it sat on the counter for 2 hours before I put it on the egg at midnight. I went to bed at 3 a.m. after I was confident the temperature was stabilized. It was at 275 when I went…
  • Thanks for all the advice everyone! I have enough different opinions here to give me confidence that whichever I pick will be just fine : )  If Stike's observation holds true that the meat won't raise in temperature much on the counter anyway, I t…
Click here for Forum Use Guidelines.