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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Does anyone have a rule of thumb for times for cooking various meats ie how long per pound at what temperatures.


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  • Brined this years Butterball in a salt / honey solution. Really great flavor and super color.
  • Have you ever tried injecting this mix into the meat?
  • Next time keep the eye round together.  Wrap with string and roast low and slow.  2 hours on the grill with the plate setter 260 degrees under then wrap in foil for next to hours 240  degrees.  Really tender.
  • Low and slow.  Wrap with string.  Roast with the plate setter under the grill.  Roast for two hours at 280 degrees then wrap in foil. Sprinkle sea salt on the bottom of the foil and place the roast on top of it.  Sprinkle some sea salt on top of the…
  • Ham
  • I leave the lid open and stop down the damper to about 1 inch to control the fire.  I would guess the wok is at 450 to 500 degrees.  Each batch I cook the meat seperatly in the wok.
  • Great suggestion.  Prior preperation is the key.  Being that cooking time is minimal the multiple batches make sense.
  • Cooked 2 whole breasts after seasoning with sweet and spicy rub.  Cooked at about 200 degrees for 15 minutes turning twice.  Brushed with EVOO both sides to avoid drying out.  Wrapped in foil and removed from heat.  Very tender. 
  • I've tried this with a slight modification.  When cutting the chillis leave the stem end on.  This allows the filling to remain in the pepper.  A little note though the end with the stem contains a good bit of heat.