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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

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Cullum ·


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  • I use the Woo2 on every cook. Great accessory!
    in Woo Comment by Cullum August 18
  • THEBuckeye said: Where did you get your 13" Cast Iron Grate? I'm all over the web and can't find one.  I believe I bought it at Ace Hardware. Our local Ace Hardware sells Eggs and accessories. 
  • Cookinbob said: +1 with @bearBGE.  Don't sell it.   A new XL totally tricked out like your large is going to set you back $2000 or more.   Subtract the $600 you would get for this setup and you have to spend $1400.  For that you can buy an XL…
  • Jherrod said: Where are u located Tulsa
  • RRP said: I guess I will be the first to ask a dumb question...why are you wanting to sell all this? Is your move going to be that expensive to take a big hit? I see yo say you want to buy an XL, but I still don't get it! It would be like lea…
  • Hawg Fan said: I'd keep the DigiQ to use with the XL. You'll never be able to replace it for the few dollars difference you'll get selling it with the packaged Large. I actually got the cyber q wi-fi complete so I'm good to go there. 
  • johnkitchens said: I wouldn't sell it. I couldn't part with it. My eggs are members of the family. With that being said you have a lot of stuff here. The only potential problem as I am sure you are aware is the no warranty issue.  I have seen…
  • NPHuskerFL said: Why a 13" CI grid (for WOO)? I use it to sear steaks close to coals. It fits on the bottom of the woo. 
  • 74011 Broken Arrow, OK
  • Looking into possibly Rockford. Going up there first of September to scope out the land. What are some good suburbs?
  • Sorry Michigan (I changed the title). Shows how much I know about it  :))
  • I was told by the bbq tech support to barely open the top vent and put the vent on the fan to 1/3rd open. 
    in BBQ Guru Comment by Cullum July 4
  • Mickey said: Nice looking. What did you use for seasoning?
  • RRP said: Don't waste your time and effort! Go with SmokeWare! How hot does the grill get with the bottom vent wide open and the SS cap wide open? Like for searing steaks at about 550 degrees.  
  • Royal Oak works great for me. You can get it now at Home Depot in the bigger bags. 
    in CHARCOAL ? Comment by Cullum April 30
  • Many ways to do them. This is how I do them and they come out great every time. Spare ribs cut down into St. Louis Style. Pan full of water. Oak chunks. Spray bottle 1/2 apple juice 1/2 apple cider vinegar. Rub with olive oil, your rub of choice and…
    in 3-2-1 Ribs Comment by Cullum April 10
  • I've cooked them in about that time turbo. I foiled the last hour or so of the cook.
    in Ribs by 7:30 Comment by Cullum March 29
  • I always wondered if he didn't cook that brisket in his videos with his big main smokers and just make it look like he used the one in the video. 
  • I was always consistent with 4 hours on about a 7 lber. Maybe 5 to 6 hours for a 10 lber? I did what a lot of people here do and wrapped in foil when it got to 160 internal. I believe some may cook it 350 all the way through the cook without wrappin…
  • Looks great. Can't beat a Cowboys win with some awesome ribs!!
  • These have worked good for me and are pretty inexpensive.
  • Only used royal oak and bge charcoal, both had rocks.
  • Very common here. They don't smoke too good :))
  • You can cook them low (225 and up) or you can cook them turbo (350 degrees). It's fun just to experiment. I've had great success with turbo cooks with ribs. Each rack will cook differently so exact timing doesn't always work. I look for the meat to …
  • Cracked my tooth on one of those Walmart "Choice" ribeyes that they adversise on TV. Besides the hard peice whatever it was, the steak was not good.  I can never get a Sam's ribeye to turn out as good as others I've done. They look amazing in the pa…
  • dlk7 said: I use the BBQ Guru Digi Q II for my low and slows.  Never had one go out and always holds the temp within a degree or two. Same here. Only time I have issues, is when the fuel gets too low and I just simply add more coals. I u…
  • The Cen-Tex Smoker said: Usually wherever you bought your egg. Academy carries chunks too. Thanks so much!
  • bccomstock said: I found these oak chunks at my local Academy sporting goods store.. $4.50 a bag.. Used some last night on a brisket that came out great.. I also tried to make a post about it last nig…
  • nolaegghead said: Cullum said: Can you FTC is you want to slice it? I've FTC when doing pulled and it works great. If you need more time, sure.  No need to FTC though if you're ready to eat.   Awesome. Thanks so much!