Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Sounds like everything went great. I'll have to add that to my toolbox. If you're interested in shortening cooking times even further, I've found that the thickness of the cut (or diameter if you're thinking of a circle) also influences the cook…
  • Found a video of mr Perry himself discussing their famous chop. Gives a few hints to the process: 5 days, 4 hours of Pecan wood smoke,... Given that it's a high-end steak place, it wouldnt surprise me at all if it's not finished in a 1,800 deg…
  • JROG & Aviator: total cook time was about 8 hours, maybe 8.5. Im sorry i don't remember how much it weighed -- It was the second shoulder of a Costco 2 pack. Mike: I butterflied it, which effectively halved it. I was trying to approximate th…
  • The following quote is from a great article about Central Texas BBQ in the February issue of Texas Monthly: “I think the first ‘aha’ moment I had was when I cooked a brisket way longer than I thought you needed to cook a brisket, and it finally go…
Click here for Forum Use Guidelines.