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uncledave-BOWHUNR Hi Mike. Are you a dealer? I see your posts all of the time. Seems like you know whats going on. I am from Lexington, NE. Go Huskers.


Last Active


  • I guess there isn't a pulled beef recipe.
  • I think I'll wet age mine tenderloins 2 weeks. I trim the chain off and make philly steak sandwiches out of it.
  • If I start the fire and keep it low what about the bad smoke before it burns off?
  • How did you build your fire?
  • Ok, Stoker or BBQguru. Does BGE sell these or do you buy them elsewhere.
  • Ok I will cook. Do I just brush them off to clean them? I don't ever use soap do I?
  • I cut my fire starters in 1/4's. I put it in the middle . Works every time. Takes about 15 minutes to get a good fire gong in my xl. Plenty of time for a beer.
  • I chipped my dome when I assembled it. I E:mailed the mother ship and they sent me a tiny jar of green paint. I put it on with an artists brush and then cooked steaks to cure it. I can't find the spots I painted anymore.
  • Shouldn't the top be warrantied for life. If it cracks they should replace it. Unless you did something wrong.
  • Well I cooked my pizza. Did it with the plate setter legs up and the pizza stone on the grate. I had the dome at 500 degrees. It was a papa murphys favorite. It had alot of toppings. I cooked it for 16 minutes and the cheese never did start to brown…
  • I didn't get green feet with the xl. You think just set the pizza stone on the plate setter. How long of cook?
  • I do have a place setter. How hot do you go and how long usually?
  • Forgot to mention. If you have a temp probe for the grate don't put it on until the dome cools below 400. I fried my probe.
  • Depends on how you do it. I just did an 18 lb prime rib. indirect setup. Started with dome at 500. Put on the prime and shut the vents down to achieve around 325. It took 3-1/2 hours to reach 125 internal. I double wrapped in foil and 2 towels. Put …
  • I also agree. I got two bags of Cowboy lump and can't wait for it to be gone. All small pieces and ash. The nasty smoke takes 1/2 and hour to burn clean also.
  • If you have two probes it should show you grate temp and meat temp. You set the target temps for an alarm if the grate is too high or low and if the meat reaches temp.
  • My dealer warrantied my cracked plate setter. All is good.
  • I let my pork butt drip on the place setter. I don't think it hurts anything. I just clean it off into the lump afterwords and it burns up.
  • make sure to use an instant read thermometer to make sure they are how you want them.
  • I also burned my first steaks. I usually cook an 1-1/4" thick new york or ribeye. I get the grill to 450 and put the steaks on for 3 minutes. I let the grill run up to 500 and then dampen it enough to hold around 500. I flip and go another 3 minutes…
  • I do leave the lid on. I will try the beef stock idea next time. I don't have a vinegar based sauce recipe.
  • I also do that. I'm just saying once it sits for an hour in a slow cooker keeping it warm during a football game it tends to dry out. Was wondering if there was something I could put in it to add moisture. I don't really want to use barbecue sauce a…
  • My Dealer has asked me to E:mail a picture. I will tomorrow. I live 35 miles from dealer. Wife says I'm going christmas shopping saturday so I can drop it off then. Hopefully they will take care of me.
  • I didn't drop it. It just showed up the other day when I was cooking ribs low and slow. It is about 3 months old.
  • I just did a 19 lb. turkey. I let it sit out awhile to warm up while I got the grill ready. I had a 300 degree grate and a 360 degree dome. I had the turkey on a v rack that was sitting on the grid. I used the plate setter legs up. I thought it wo…
  • Thanks for all of the input. I cooked my bird at 360 grate temp indirect legs up. I place the bird breast up on the grid. 1-1/2 hr. later it was a thing of perfection. I dried the bird and used emerils essence.
  • I just did a 4 lb. boston butt. Rubbed it with famous Daves rib rub just before cooking as I did not plan ahead. I cooked it at a 250 degree dome with the plate setter legs up. It cooked for 14 hrs. and hit 196 degrees internal. I foiled it and wrap…
  • I got a pack of fire starters when I bought my XL. I cut them in quarters. The box had 24 starters. I can get 96 fires out of one box.
  • I usually make 1/3lb. burgers about 3/4" thick. Get my XL to 450. I leave the vents open. I go 2 minutes, flip, 2 minutes flip and shut down air for 3 minutes. They have been perfect. Ther temp will run up to 500 or maybe a little over. Have fun coo…
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