Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Zick, I'm in the Springs.  Y'all get snow in Boulder?  The butt is doing great so far -- 5.5 hours in, 140 IT and 264 grid.  Got it on and stabilized around 6:00, in time to head downtown with my wife.  I put the babysitter in charge, gotta love the…
  • Awesome!  Thanks for the help.  I'll try and post a few pics of the egging conditions.
  • J_Que, awesome cook!  I want to duplicate, but I've got a question:  how did you get the skin to stay attached to the meat?  You pulled it off first, then just placed it back on and tied?  Seems like it wouldn't stick at all, even with the butch…
  • Jack Daniels for me.  I like many, but it is my go to bourbon.  
  • Hey Bhugg, how was the skin?  I usually bump up my temp to 400 or so to get crispy skin. 
  • Yep, that's the same one I've got.
  • Trout, no problems w/ my LBGE cover.  I haven’t noticed any moisture, but I do live in Colorado with very little humidity. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
  • I'm partial to Colorado brews and there are a ton of tasty winter seasonals:My two favorites:  Odell -- Isolation Ale; Bristol Brewing Company -- Winter Warlock For the bourbon drinkers, Breckenridge Distillery is incredible for such a young enterp…
  • Had the same problem Thursday night.  Put a 10.5 lb'er on at noon, fire went out somewhere around 4:00 am.  I woke up at 6:00 am and the meat was 178, egg 168.  Took it out, covered in foil and finished it in the oven at 300.  Turned out great, exce…
  • Skiddymarker said: nolaegghead said: Skiddy, he said the "meat tasted fantastic".  I've overcooked the hell out of wings (205F) and they still rocked.  They're like 25% fat and 5% connective tissue/collagen.  (I'm just estimating).  Th…
  • Thanks for all the comments. I'm going to try a higher temp next time, basically do what I did the time before.  U_Tard, I'll let you know about Serious BBQ.  I've enjoyed Seven Fires so far, but probably won't be using many recipes from it.  
  • Yes, great beer here!  I do like Oskar Blues and pretty much everything from the state.I got Serious BBQ from the library (the cheapest I found it online was $70) along w/ Seven Fires this week.  I've been reading Seven Fires, but just opened Seriou…
  • Mighty_Quinn said: ChokeOnSmoke said: I cook my wings indirect at 375-400 for about 45 minutes.  You'll have crispy skin and meat will be great.  No need to flip or baste.  No benefit I can see to cooking them low temp. I'll …
  • Thanks Choke.  Really excited about this book (just checked out from library) and first recipe doesn't hit the mark.  I'll keep the temp up next time.
  • Hey Dyal, those look great!  I also did wings yesterday -- 30 minutes indirect (350 dome) and then 4-5 minutes direct to crisp up the skin (350 dome).  Turned out great.  Sounds like your's got crispy enough indirect w/ baking powder?  
Click here for Forum Use Guidelines.