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  • Here's what we wound up doing. Saturday evening we removed the point from the brisket, chopped that up, and ate some of it that evening. We then wrapped the flat in foil and put it in the refrigerator. Yesterday, I heated the oven back to 220º, …
  • Thanks for the reply nolaegghead. We'll try chilling the brisket overnight and reheat tomorrow afternoon. I'll let you know how it turned out. Lousubcap, I like your idea. Unfortunately, the same weather that caused the postponement is going to ke…
  • Put a 12lb brisket on at 9 last night. Hoping to have it in the cooler by about 5 to rest before slicing. Smelling awesome at this point...
  • That's the right spot. The thick part of the flat under the point (assuming you have the point on top). Well, I don't have it beneath the point, but down the length of the brisket slightly from the point where the flat is still pretty thick. (…
  • Totally normal. the point is full of fat and fat cooks way faster than muscle. Always take the temp the the thickest part of the FLAT or you will have some chewy brisket flat. The point will be done hours before the flat but will stay moist because …
  • I'm no expert on unattended, locked-in temp control on low and slows, but... Once you have just a small portion of the lump burning (you only need to put one cube in for that kind of temperature), you can close the dome, with your plate-setter or wh…
  • Just checked it with the Thermapen. This is first low-n-slow I've done since I got it. I have internal temperatures ranging all the way from ~145 to ~175. Interestingly, the higher temps are on the point end, in the thickest part, and the lower temp…
  • God bless, Billy Ray. Look forward to hearing how awesome your cooks taste on the other side of this.
  • That is an absolutely beautiful table! Very fine craftsmanship. Any chance you could get a detail photo or two of the sliders you used to mount the top and shelf? I'd love to learn how you did that and do the same when I build mine.
  • I've only had mine a few weeks, but so far only I have cooked on it. I don't expect that will change. We work together on prep sometimes, but she has enjoyed the change to routine eating brought on by the addition of the egg. Only a matter of time u…
  • I had the same issue the clinch bolts. Called BGE HQ, and they sent out a hardware pack right away. Congrats!
  • I recently purchased my XL, which was manufactured in May of this year, and it had the ceramic chimney cap but no feet. They must have decided that the feet went unused often enough that they could eliminate them and offer the table nest at addition…
  • Nice job! I see you prepared the crust on parchment. I've learned that you can cook the pizza on the parchment, and not have to worry about putting either flour or cornmeal on your peel as many do. Once it's cooked, the pie will easily slide right o…
  • I'll be watching this thread, JJ. Haven't smoked any yet, but my wife is begging for ribs.
  • Congrats. You'll love it!
  • Anyone who has taken an XL on the road? I've been brainstorming about how to transport it safely in the van. (By safely, I mean that neither the egg nor my back are damaged...) I have some ideas, but the best one might be to buy the Lg and take it. …
  • A big part of it, I think, is that the dozen thighs are absorbing a lot of the heat that was warming the dome probe before you put the food on.
  • I got XL first, but am plotting scheming wanting to add a Lg to the family. The Lg would be useful chiefly for multiple temperatures, but also for more than one pizza at a time.
  • Thanks for the responses, all. Whiz, I'll be sure to check out your reviews. Thanks for the link.
  • Got mine a week early for Father's Day - glad I did, as it looked like the dealer got cleaned out last weekend - and am loving learning as I read threads in this forum. So much experience to draw from here, and so many things to try on the egg.
  • The Lil' Shag's rub on this site has no sugar, and is quite good on a brisket.
  • The book "BBQ Makes Everything Better" has a recipe for Sweet Potato Fire Fries. Might be stretching the definition of vegetables, but they are awesome!
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