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!


Followed by 1 person
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


  • I guess I just need to look around a little more for a regular/red oak. I use the JD chips all the time since they are readily available around here. I just wasn't sure if there was a noticable difference. Love the way the JD chips smell tho!!
  • My local butcher has them for 6.99/lb everyday but had a 5.99/lb special on them over the weekend so I could't pass it up. I will be doing this cook again for sure!! I will be happy to pay 6.99/lb next time because it was well worth it!!
  • If they are the excel brand briskets at walmart they are select or lower grade. I cooked several of them, some very good and some not so much. They are 2.59/lb here at wally world and a local butcher has choice grade for 2.79/lb.(last time he charge…
  • Licensed home energy auditor and lead paint inspector / risk assessor.
  • Dang it.....I meant to quote that first part. It was what @charlie tuna said
  •  I light my Egg with an electric starter, so the fire is centered from the cast iron bottom plate to near the top of the lump and (burns outword as the cook continues). I basically do the same but I only light the top middle for a low-n-slow. It …
  • I just use a piece of trim coil I had when I finished the soffitt and facia on my house. Not real pretty but works great and the daisy wheel is still fully functional under it.
  • I have made his recipe twice (both times exact recipe). The first time I did the whole cook on the egg and got carried away on the smoke. I just thought the sauce had to much smoke flavor(still very good tho!). The second attempt I cooked the meat a…
  • I'm gonna try that!! I knew there had to be a better way........thanks guys for the info!!!
  • Not sure if you have one, or if you even like there dough, but Papa Murphy's pizza sells me all the raw dough I want. Good for home made pizza, not sure how it would work for calzones tho...
  • What size dutch oven would you need to make this recipe as is?
  • Ive done this a few times with great success. One question.....did you have an air gap between the plate setter and the foil pan? or was the foil pan placed directly on the plate setter? I think you would like the results if you found a way to raise…
  • @ 225 for 3 hours they were definitely not spares take at least 4-5 hours, and thats at 250.
  • I'm on salary so 40 hours at work every week......well, probably 30 hours working and 10 hours on this
  • Recipe Ingredients: Nathan’s Beef Kielbasa – qty 2 Bacon 16 oz packages – qty 2 Cream Cheese – 8 oz Mexican 4-cheese blend – 1/2 cup Green Chiles Diced – 3 oz Brown Sugar – ½ cup Chili Powder – ½ tsp Cayenne Pepper – ½ tsp BBQ Rub - ½ tsp +…
  • Do a google search for "pig shots" as there are many, many different combinations for fillings. Cream cheese is about the only thing the same in all of them.
  • @nola......dumb question, I was gonna order a grid online but I'm not at home to look for myself. What size grate do I need to order to get it raised like your set-up. (have a large egg BTW)
  • Not something i listen to everyday, But for some reason when prepping food....Love me some Jim Croce.
  • Well I may end up tossing it out but I am for sure gonna cook it first and see how it tastes.
  • Thanks for the feedback.....Gonna try it tonite....hope all is well tomorrow. lol
  • Thanks guys.....that brisket was so good ive had another one on my mind all week....just wasnt sure how to rest it....from Bart Scott "CAN'T WAIT" (hate the jets BTW)
  • Thanks @stike.....I love dry aged meat but didn't want to buy the whole ribeye...I remember reading your posts about dry aging for long periods of time(saw the pics of your 100 day)but wasn't really sure about the length of times with wet aging. So …
  • I just cooked a small flat using this method. I don't think i will ever cook one any other way(just the flat). Cooked mine just like his method, half submerged the entire cook and it took 4 hours. Very excellent results for such a fast cook!
  • Turned out great!! Hit 210 on the Thermapen almost exactly at 4 hours. Egg ran 300 with almost no attention....Super easy and fast cook!! Softer bark than I like but the taste and tenderness was frickin unreal.
  • No worries for me anymore on the packers....I can get the small flats all day(little high but probably can get them cheaper if i shop around). I ruined a couple of em but I tried the "travis method" today and it was awesome!!! Didn't know just the f…
  • Here was the sticker on the back....product of USA. No grade anywhere tho. Yea I thought 4.58/lb was high, I'm not sure how much there whole packers are a pound but didn't want to ruin that much
  • Will take finish pics and let you know how it turns out.....Thanks
  • Good thats what i'm hoping for(although it can't really be worse than my last attempt :( )
  • Good because i tried one of these last weekend lo-n-slo and i dried it out.(very little was even edible). I think i need to try the whole packer. If the whole packers are not marked(I looked and didn't see any grade)should i try one asuming it is se…
  • Yea mine is pretty Just looked and it did have another sticker on the back with nutrition facts, etc. says it's tyson brand so probably low grade. Guess i should ask there meat butcher everything they get is pre-packed. Tha…
Click here for Forum Use Guidelines.