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  • I have a Large in a table and a Small sitting on a nest beside the table. I have been keeping my gate locked. My wife got very paronoid about some one taking off with our Eggs, so I rigged a heavy duty cable to the hinges of both eggs and threaded t…
  • Just a thought here. I am by no means a pro with the egg. but the first thing that comes to my mind is that if you are opening the egg to turn the pizza that much, then the stone would be cooking the bottom of the crust and the toppings would be exp…
  • Starkville, MS
  • What part of MS are you? Like the table. And the crawfish pizza sounds good. I will have to try this.
  • That is a nice table, by far one of the best I have seen. What is this "SketchUp" program? And where is it availble for free?
  • My Wife works at a Pool and Spa store that sells the BGE. They have a few demonstrations a year and have always invited me to come and eat. My wife kept telling me that we needed to get this BGE, but I would tell her that it was not worth the money …
  • I have the apple/pie on my list to do next. I decided to get a little head start on the fruit thing so I can be ready for the summer. I will probably do fruit every day and throw some meat in for desert maybe once a week or so.
  • Coated before and after.
  • I have grilled pineapple quite a bit. I have seen where people do all kinds of fruit that is firm. I used to do a mixed fruit dish just baked in the oven. But this had cantalope, honey dew melon grapes and strawberries along with pineapple and kiwi …
  • I have not heard anyone doing that but I do not know a reason why it would not work. Unless it would be too hot? Maybe some others will chime in on this.
    in Pizza Comment by hsh750 February 2012
  • No I just used the pan to transport. I used the place setter with legs down. Used the egg feet as a spacer between the place setter and the cooking stone. A little corn meal between the stone and the pizza. Perfect crust just not home made.
    in Pizza Comment by hsh750 February 2012
  • Thanks, I will give it a try.
    in Pizza Comment by hsh750 February 2012
  • Thanks guys, I am going to step up to a home made crust next time. Any one have a good sauce mix?
    in Pizza Comment by hsh750 February 2012
  • Sorry for taking so long to post pictures. But here are some from the Super Bowl Cook (First ever Butt).  
  • Will look into the Mav. I have used the old smokers for years and never worried about the temp and gone to bed at night and woke up once during the night to just fill the water pan. This was my first low and slow on the egg. I have been reading up o…
  • Yep, I have to say it was good as was the cobbler for desert. I admitt that I was worried about it. The variations in my dome temp during the night concerned me. I had always heard in years past from people that knew what they were doing, that butts…
  • I applied rub on Friday evening and let sit covered in fridge until about 1 1/2 hours before ready to put on the grill so it was about at room temp. I filled fire box with fresh lump then added my un burnt lump to the top. Light in the center and wa…
  • I have mine double wrapped in HDAF and in a styrafoam cooler that is used to ship spiral hams in. No towels. Will that work?
  • I have the same issue. Took all the advice about not cutting myself short and give it plenty of time with my first butt cook. So I put mine on at about 7:30 last night. One 9lber, and meat was at 200 at 9:30 this morning. Wrapped in foil and in cool…
  • Well I took everyone's advice and started the butt at about 7:30 last night. I set my alarm and got up and checked the dome temp periodicaly during the night. At about 3am the dome temp had jumped up from a steady 250 to about 325 or so. I guess bec…
  • Fire started at 7:00pm. Butt on at 7:30. Temp at 250 and holding fine. Drink time!
  • Sandy is the carten going to be made and sold? I have a small egg and want to take it with us camping. Been looking for something.
  • Plan to eat during the game.
  • Will do. Planning to cook at about 225 to 250 dome temp. looking for internal temp. of 195. Guessing at about 16 hours.
  • 9lb boston butt going on at about 9pm tonight and remove at about 1pm tomorrow and the add a pot of baked beans and a cobbler with fresh peaches, pinapple, and a few fresh blackberries. First time so wish me luck.
  • I want to sit down and eat at game time. Just want to make sure it is ready early. Dont want to be rushing at
  • Thanks for the info. I just do not want to loose it over night. I have used the old smokers over night but never done the green egg over night. Just do not want to have to worry about losing it during the night.
  • Have not heard that you should not burp! I had a bad flashback the only time I did not burp.
  • Purchased my large and medium egg last summer and use only BGE charcoal. Large for home and medium for camping. Fill large to top of fire ring and slide daisy wheel full open with bottom vent full open along with screen. Temp should top out. If the …
  • Just did a 4.5 to 5 pound pork loin this past week end. Used a typical BBQ rub andmarinated over night. Used plate setter with legs up and drip pan on plate setter. Grill on legs and meat on grill. Dome temp at 300 for about 2 hours. Internal meat t…
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