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  • I hear a LOT about dizzy pig rubs.  Are they really that awesome?   I like to make my own too, and one of my fav's so far is meathead's memphis dust on  It goes well on all pork and is currently what I keep on hand in …
  • I'll have to look it up.  $160 is not too bad.  I was looking at the partyQ, but saw some reviews saying the fan can melt if left on the egg.  It is battery op though and only 130.  Thanks for the tip.
  • I used to use one of these on my old barrel smoker.  They are incredibly efficient and had I not gotten the egg I would still use it.  You do NOT need to wait for the coals to stop flaming.  Once they are good and burning you can dump them in the eg…
  • Likewise for me. I've been cooking so much my wife complained I was keeping her out of the kitchen too much. We compromised by cooking each meal together now. One night I'll cook the main meal and she'll do sides, then we'll switch. We both get t…
  • Yes, welcome. And yes, pictures are loved here.
  • This is beautiful.  Redwood is a beautiful wood, and you showcased it well.  I'll be in touch to talk about your builder.  :-c
  • Finished product on the egg, sliced and plated with some lime-splashed carrots, and some sweet cucumber and cilantro salad.  Notice the dog.  That's what envy looks like. Overall, I'm mostly pleased with this run.  The meat was a bit tough, but I …
  • My dome temp, daisy wheel and intake settings for interested parties.
  • I hope your one-of-these-days is better than this one-of-these-weeks has been for me :-) Congrats on hitting 1,000 comments!  I don't know if that is a thing, but congrats none the less. This is the rub I used.  Had a nice flavor, but I think I…
  • This is the cut I started with, oiled and rubbed the night prior.
  • Just hit 190 internal and removed from the foil wrap.put back on the grid, and poured the remaining juices into the drip pan. once it hits 200 I'll probably pull it out and let it rest. question, if I'm putting it back on the fire after wrappin…
  • That actually was something I was thinking about when I read your post about bark earlier.  I think I will do that.  Thank you for the tip, sir.  =D>
  • Actually, I'm pretty much just following this recipe for the cooking method only.  Different rub (and broth apparently) but mostly the same technique. I like this guy's site, and hi…
  • Interesting.  I've had to foil previously (not on an egg) and so that's what I'm rolling with today, but like I said in the other thread, this is just for comfort.  I'll be more adventurous when the variable I'm introducing isn't the Egg.  I do agre…
  • Just a small flat.  Gotta get some trial and error out of the way while I learn to use the egg.  This is only my 5th or 6th cook on one, and I'm still getting used to it.  I'm used to a MUCH less efficient cooker, as evidenced by my attempt at ribs …
  • Very nice.  I'm planning on making a more permanent solution once I move to San Antonio, but for now the metal nest works.  What color stain is that?
  • I knew I wanted something better than what I was using for about 5 years, but due to moving from Germany and deployments (and let's face it, money was a factor) I just wasn't in the right position to invest in one.  I was planning to buy one next ye…
  • @Eggucated That is a great idea.  Unfortunately I already sold it.  Craigslist works fast!
  • Thanks all.  F-I-L is awesome, and I'm not sure I'm worthy of such a gift.. but I'll take it, lol.  So far the egg has been awesome, but yeah, it is a LOT different than my previous smoker.  I have to re-learn how to cook, and un-learn some habits t…
  • I do the jalapenos the same way.  They are awesome.  We always mix different spices in with the cream cheese, sometimes adding cheddar or other cheeses as well.  They always come out delicious.
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