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  • fishlessman said: cherry apple and pecan from traeger is 70 percent either alder or oak, so if the place your looking at is made from woods used for smoke like alder, oak, maple etc you can always sweeten it up with additional real pellets, mix…
  • fishlessman said: be interesting to find out, alot of food pellet places cheat. traeger actually flavors pellets, what your buying is not what the label says it is Maybe that is what drives the cost of the BBQ pellets is the single vari…
  • I light in 2 spots for a L&S. I let it go for about 15 minutes with the top open and the bottom vent wide open. I let it come to 250-260 and add my PS. I then let it adjust and come back to the target temp then I put my meat on. If I do want it to…
  • I just finished my last bag of the Kebroak. Its a great lump when it sells for $40+-. If it was in a green bag id buy it at that price!
  • KiterTodd said: Thanks for the tips.  Yeah...I am not 100% comfortable with my Egg on a wooden deck.  I know, it shouldn't be an issue, but as we've seen before on here, things can go wrong and we do cook unattended for several hours.   So I do…
  • Gonna try to find some raw peanuts and give this a try.
  • 2 peels? Why? Just use an aluminum peel and your all good.
    in Super Peel Comment by hondabbq August 31
  • Your dumping it for the same reason I didn't want one.
  • I've been making pizzas like that for a while. Turns out great. Here us a thread I started.
  • Nope. Never pack a lunch.  My kitchen crew make us lunch everyday. 
  • I had a similar thread to this a while back my main objective in my forum search was to see if any pellet smokers compared to my egg or a stick burner. I wanted to increase my volume of cooking as I need to cook larger amounts that my LBGE can handl…
  • Carolina Q said: So free isn't free? Beats me, I just saw that they had free shipping for all orders this week and that they sell BH and ship to Canada. Oh well. Thanks for thinking of me. It's appreciated. 
  • Carolina Q said: @hondabbq, Firecraft's free shipping deal this week might help with your Blues Hog quest. They ship to Canada, though I have no idea how the duties and taxes thing works. Or if you have a choice of carriers. Their website says…
  • That is the best lump out there hands down.
  • Wow! Tough crowd around here sometimes.
  • Carolina Q said: @hondabbq, I've never even seen Blues Hog or Tennessee Red, but found a couple of recipes. Haven't tried either and wouldn't know if they were "right" anyway. The end product of the Tennessee Red doesn't look the same as his re…
  • Thanks Ron, I was looking to be able to make this myself instead of the ridiculous pricing up here.
  • Update:  as usual summer got busy and this fell to the wayside. It was still in my mind, but just wasn't at the forefront.  So so low and behold a staff member was interested but didn't have a lot of cash so I looked for him on kijiji.  I came acro…
  • DoubleEgger said: Looks good! Did you make the tzatziki in the recipe?  No I just make my own. I just wing it. 
    in Gyro Meat. Comment by hondabbq August 15
  • Made this up today with homemade gyro bread. Can you tell which ones I rolled out and which my wife did? Lol.  Followed the Alton brown recipe and halved the garlic like was posted. I think it would have been fine as per the recipe and a bit more sa…
    in Gyro Meat. Comment by hondabbq August 14
  • Just make sure you buy the newer ones with the larger diameter steel. Mine is a couple years old and about 6 months in it looked like it was from an archeological dig. I don't waste time with an extra garbage can on my deck. I think it just look…
  • NPHuskerFL said: Looks good. If you want more heat out of a jalapeno don't look toward the seeds or going to a different pepper. Going to a all together different pepper changes the flavor profile. When picking them out look at the skin. The on…
  • Gonna try and bang this out this weekend with some flat bread we have been making off and on for spinach dip.
    in Gyro Meat. Comment by hondabbq August 9
  • @doubleEgger is the gyro sitting in a foil wrapped can?
    in Gyro Meat. Comment by hondabbq August 9
  • dopey said: @hondabbq I'd love to try the stuff you make, is it a sauce or something like a blended kimchi style?   I have had somewhat chunky gochujang before.  I don't know what's in there, but this stuff was a bbq sauce consistency with some…
  • I have been making my own and selling it for 11 years.  Is it really the new sriracha? 
  • SoCalTim said: @hondabbq ... after the clean burn is complete and after the egg has cooled, open the dome and you'll see the flaky gunk on the dome wall. I use the grill stone (pictured above) to scrape all that stuff away. It works great!  …
  • How do you guys clean the dome?  I do do the clean burns when needed for a couple hours at 6-700 F.  My my dome never gets clean. 
  • I used to make a wing glaze out of apricot jelly and hot sauce. Sweet and spicy.
  • Hub said: A week ago I had never heard of it.  Looked up some recipes .. made a big batch tonight.  Man alive is that stuff incredibly good!! One of the best things I have tasted in a very long time.  Now what do I do with it? Most of my search…
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