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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • @Mickey - Are you using your CGS drip pan to cook your steak?
  • Welcome out from the shadows.  Great looking start!!
  • Made this recently, too many wobbly pops while cooking to take any pics, but I was really impressed with how it turned out. I used thighs instead of breast, and it was pretty darn close to the place I buy it from. Loved the rice so much I'm cooking …
  • What's the benefit of butcher paper over foil?
  • I really like this. Was just noticing yesterday how mine are tearing apart. I'd like to do something like that, but I don't have too much room I'm the box of my truck with the cover down. 
  • I've been wracking my brain trying to think of something simple to build for my MM. I was like you, either crouching down, or on a table I built that made it too high. This will be perfect. Thanks for sharing. 
  • For anyone who owns an Egg, the stuff Tom makes at CGS takes the experience to an entire new level.  Very seldom do I cook on either vessel without the Woo in the MM, or the Adjustable Rig in some variation in the Large.
  • What is a Woo?
  • I don't have a mini, so I can't comment on them.  All I know is I wanted one something fierce, then the MM came out.  I have a Large and MM, and for me it's the perfect set up.  I travel for work often, and load the MM in my truck when I'm out of to…
  • I've used the white bag in a pinch. Only other local option is BGE, and that's ridiculously expensive. I find the sugar maple only "ok".  It sparks A LOT, and I find it very dusty with too many small pieces. I've also found the maple to produce a lo…
  • Sometimes with the Egg we learn more from out failures than our successes.  My first pizza turned out exceptional, and that made me a bit cocky, and the next couple were complete failures.  I learned a lot from that.  Get that pic sent to your deale…
  • I use them in an A-Maze-N Smoker to do nuts, cheese, etc. all the time.  They work great.  Haven't tried in a hot cook, but I can't see why not.
  • NPHuskerFL said: That first lump light was like the light at the end of the tunnel. Congrats. Welcome to the club! I prefer to think of it was what it'll be like the eventual day when I "head towards the light"
  • Congrats!  I can't believe how my MM took over the brunt of my cooking.  It also travels with me weekly when I work out of town.
  • Nice to see how great the bottom comes out on the screen.  I've been eyeing them for a little while, but never pulled the trigger.  Great looking pies.  Damn, it's been tooooo long since I've Egg'd a pizza.
    in 2 Pies! Comment by Greeno55 April 6
  • Cute puppy. You can tell he feels bad.
    in Devastated Comment by Greeno55 April 5
  • Am I the only one here who is still waiting for proof that this so called "dog" even exists??  Pics or it didn't happen! 
    in Devastated Comment by Greeno55 April 4
  • Must be something in the air. I'm doing the same. Spring is in the air, watching some racing and spring training baseball with ribs running at 250°, and some wings thawing to complete the combo.
  • I've been meaning to try this for my large.  Not sure I need it for the MM, the small interior seems to come to temp real fast, and if you walk away to grab another bevy, it can get away from you real quick.
  • I travel with mine almost weekly when as I'm working a fair distance from home. I flip small section of the back seat in my GM truck and put it in with dome handle facing out.  It fits perfectly on the flat part of the floor, and the carrier handle …
  • Agreed.  The edges are way more smoky than the meat inside.  I also like to wrap it in cling wrap, and let it mellow for a couple days, up to a week before I slice it.
  • Fantastic!!  Iike it a lot. It's simple, yet full of quality craftsmanship. I'm really hoping to start mine this year for the LBGE and MM. Thanks for sharing. 
  • Both new. Bought the large in 2012 and enjoyed the hell out of it, but wanted a second, and something portable.  I himmed and hawed over a mini for a while, almost pulling the trigger a few times. Glad I waited because they came out with the MiniMax…
  • Not like the leafs will be playing eh? Does Toronto still have an NHL team?
  • Sammi said: It's on my calendar, hopefully I can make it. I need to put a face to some of you guys and taste some fine food! You definitely should @Sammi - We need more real northern presence down there.  I've head down with a few boys to …
  • Wow!!  Shwarma is one of my favorite foods.  We can't get good stuff where I live, so I definitely always grab some when I head to the big city.  In fact, I'll be having some there this weekend.  But I can't wait to try this at home.  Did you marina…
  • theyolksonyou said: Maybe some foil under the ends that were hanging over?   That is a thought I had.  But you know what they say about hindsight ...
  • @NPHuskerFL - Thanks for the support.  I enjoyed the process.  Glad for a place like this to help out and teach for the next time. @KiterTodd - The middle was fine, it was just the ends.  I do think a lot had to do with handing over the edges of th…
  • Just got the email 5 minutes ago!!  YEAH BOY!!!!
  • henapple said: Dry brisket = chili. If there was any left ... it was dry, but after a day of ice fishing and beer drinking, we just washed it down with more beer.