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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

sox203 ·


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  • Can you guys confirm that this fits on the plate setter correctly?  I purchased another brand the the ID was too small and it did not sit right. Thanks
  • Peugeot, all stainless steel parts and they last forever. I've had mine for at least 10 years.
  • Thanks guys, good to know I'm not going crazy.  I'll play with the temp and not worry about the cooler time.  It came out great so it's a good start.
  • I like mine, seems like a good thing in the NW where I can leave it open even in the rain.  Add the thermapen and hique as high on the list of gets.  I also really like the maverick wireless therm depending on the type of cooking you're doing.  I do…
  • I'm with Lit, get a good 10" chef knife and devise a plan to keep it sharp.  I have a local bladesmith I use since I'm too lazy, and not skilled enough to do it myself.
  • thanks, I'll give it a go with a spatchcock tonight.
  • Thanks, my last cook I limited to one good sized chunk of wood. I did add it only 5 min before the cook, I'll give it 30 next time.
  • Thanks everyone, here's what I'm taking away from the thread. 1.  cooking outside with fire and a malted beverage is fun2.  cooking with fire adds a unique flavor3.  you can add smoke at will4.  the egg holds temps extremely well5.  the egg can smok…
  • jaydub58 said: @sox203, to do steak on the egg like you won't get anywhere else, try "hot-tubbing".  Do a little searching here for the process, it's pretty easy (and sure makes the egg GREAT!". Funny, I've been looking for sous vide set up. …
  • Thanks guys, it sounds like my next steps for chicken are to raise the grid, I've had it at the felt line let last few cooks, and bump the temp up to 400.  I did let it dry out in fridge over night, if I get the bird in time I drop it in a brine as …
  • Not yet, if anything it appears low, at least with the PS in place.  Last nights direct cook the dome therm and the maverick where in sync.
  • Thanks Charlie, I see where you're coming from.  I'm not trying to compare it to the weber really, more to the known good meals I have dialed in my over or stove top.    I just picked up a maverick ET732, the temp control with this tool should help.…
  • The standard large challenger cabinet is $1500, spendy and awesome.
  • I take it most of you like the spider\stone combo for indirect cooking better then the plate setter?  I suppose I should have read this thread before I bought the PS...
    in Drip pan? Comment by sox203 May 2013
  • Too late... rholt said: Thermapen is a must have in my book. Post pics of the awesomeness you create.
  • jaydub58 said: What is the Challenger company full name?I'd like to look at their web site.Thanks
  • I just picked up my Challenger last week.  Mine is the aluminum version but it is money, the quality is fantastic and with anodized finish appears be to very low maintenance.  I'd have to say after working in restaurants for years and cleaning a lot…