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hey pwoods! for some reason i've been a member for over 2 weeks, but still can't comment on posts. Saw your inquiry on whether to go adjustable rig or woo. I just bought the adjustable rig customer combo, and it's all you need and more. You will want to add extra racks, extender, maybe even a larger stone for pizza's. But what tom gives you with that kit is a great start.


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  • where's the horseradish?
  • palm sander works great after scraping with a razor blade
  • what model is that tel-tru?
  • i've got both, it depends on how much and what im cooking. I like doing pizza with the plate setter legs up and the 13 inch stone on the GASP grid extender. Works well. a couple shoulders, AR 2 levels, each one goes in an aluminum disposable pan for…
  • sounds like a late night clean burn is in order, fire it up around 8, full load of lump, top and bottom wide open. Make sure all the air passages are clean first. just  a warning, you've got about a 60% chance of having the grease push thru the outs…
  • hmm....i've got a spitjack, and im pretty positive i can inject the italian dressing in without straining because of the size of the needle. Might have to give this a go sometime this week. I'll report back if it's worthwhile(in my eyes.)
  • take nice sized chunks, think baseball size, and put them all throughout your firebox. If you want continuous smoke, at least 7-10. 
  • a mini's on my list! but i'd take a small too. They're so close in price, i feel like the small might be better suited for my collection. Hopefully i'll just end up with one of each!
  • the egg cooks more efficiently with more in it. Actually, most cookers do!
  • Ill defend webers all day long. I own more webers than I do BGE's. The Big green egg is a great cooker, but like any grill. It has it's limitations. There are better smokers, grills, and ovens out there. I can sear just as easily with 9 pieces of ch…
    in Weber Comment by xraypat23 October 2012
  • I make a better hot and fast brisket on my kettle than i can on my egg. Also, my pork shoulders, while requiring more attention, come out just as good on my egg. As do my chicken. I compete, I use 2 26.75 weber kettles, and 2 large eggs. There is ne…
    in Weber Comment by xraypat23 October 2012
  • i've handled a newer big green egg tent. It's a commercial quality tent, should be about 12x12. Im not sure it's ez-up brand thou
  • Fred's is awesome I live in NY and his standard, and sometimes free shipping gets stuff to my door in 2 days. Always a free sample pack of tasty licks rubs in the box. And always WELLL packed with bubble wrap. Unlike some other mail order bbq places…
  • yea, 230 dome is probably under 200 or right around 200 grate level. Have you calibrated that thermometer? couldve been even lower. For an overnight butt, I shoot for 300 starting temp, than put the meat in, pit drops to about 275 and i adjust the t…
  • I've got 2 weber 26.75's a weber performer, a pro q 3 tier stacker smoker and my large egg. They each have their purpose. Weber's no joke, if you said charbroil it woulda made a lot more sense!
    in Weber Comment by xraypat23 October 2012
  • you'd be surprised, just having off the DFMT is enough to throw off the weight balance of a least on my large!
  • 230 dome? how did you measure your temperature? and, as others have said, there's no rhyme or reason for cooking pork shoulders. Shoot for 275 dome next time. Should get you closer to the 1.5hrs/lb
  • great place! I love the tongs, and stainless restaurant equipment. I've got about a dozen sheet pans from them. We do comps, so the bus bins are handy. The knives there are good quality and cheap
  • depends. bone in, bone out? I've got the adjustable rig and i've fit 5 on, but it was a squeeze. With boneless 5-6lb'ers you might get 6. But i like bone in 8lb'ers. 4 is my norm. it sucks because the dome thermo almost always is dug into one when i…
  • Don't trim too much! honestly, don't trim at all. All that fat acts as a shield from the heat, trim it after it's cooked! Every time i trim a full packer i'm unhappy with the results.
  • i've had my nomex on for probably 5 months. I've done 3 2 hour long 600+ pizza cooks, and 2 clean burns @ 800+. Only part of the gasket that's missing is where I had a slight underbite. Tightened up the dome a lil on my last clean burn, and when it …
  • overnight pork butt. 275 dome, right around 1.5hrs a lb. But if you haven't spatchcocked a chicken yet, that should be next on your list. Raised direct 375. Around a hour.
  • salt the meat with seasoned salt, it brings out the natural moisture. Than apply your rub. The mustard, olive oil,'s all  a waste.
  • all depends. technically you can wet age briskets 3-4 weeks in the cryo, just need to know the kill and packing date. As long as the Cryo is intact, no leaking air into it. a week-2 shouldn't be an issue.
  • any updates? nothing worse than waiting! Especially after you've already paid
  • doc, what you did was create a "skin" on one side of the dough. And that's a great non-stick method!
  • hmmm....turkey roasting pan? Half sized disposable deep aluminum for me. Cook and throw away
  • Dealers that sell big green eggs, do not get them directly from BGE headquarters. A distributor, Tarantin enterprises(who I do demo cooks for at local dealers occasionally) buys them in quantity and provide the local dealers in most the northeast an…
  • I like real flavor in my bbq sauce. Saute some rough chopped onions and whole garlic, add a bottle of good beer. Simmer that. Than go with the usual suspects. Cook it, blend it down and it's AWESOME!
  • that's an issue with your dealer and their distributor. Chances are they've only got to order your egg and they're just waiting to need to order something else to save on shipping.
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