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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Great set up for waterproofing the electronics.  Sorry about your Razorbacks, Go Gators.  K, bye, good night.
  • I take a wooden skewer, break it off to about a 3" to 4" stick, and stick it in the meat I'm cooking, then clip the skewer to it.  My thought is that it gives me an accurate temp as close to the meat as possible without the meat temp (usually cold w…
  • Did you find a replacement or get it replaced via warranty?  Is something like that covered by warranty?  
  • Thanks Egret. Is this the REAL Egret or the hijacked Egret?  Enjoyed GA Mountain Eggfest again this year!  Got another Demo Egg at the fest last year and have enjoyed it. 
  • Sparty - you almost can't mess this up!  Light the lump in the middle of the egg, stablize it to 250 (indirect), let it go for around 2 hours per pound, pull it off the egg at 190 degrees internal, wrap it in foil and a then a towel and put it in co…
  • War Beagle - I'm doing some Babybacks today (and have done so for the past few weekends) at 250 grate {with the DigiQ} using the 3-1.5-1 method....I feel like the 2 part of 3-2-1 is too much and leaves the ribs way too mushy.  I think it truly depen…