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!

Sign In with Google Sign In with OpenID


Followed by 1 person
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here



Last Active


  • Thanks. Used Bad Byron's Butt Rub and smoked with oak .
  • Turned out pretty good. Moist and tender. The point was sliced but was gone before I got a pic.
  • With the vents on it wide open, how hot can you get the egg? Been thinking about getting one but was wondering if I would be messing around taking it off to grill at higher heat. Does it go on and off pretty easily?
  • I will have the maverick in the thickest portion of the flat and plan to start checking for tenderness at around 195 understanding it could be up around 205 or so before it's done. Thanks!
  • Crap. Thought I saw where several guys were using it for packers too. Oh well - gonna try it and see how it goes. My other efforts at packers have been less than stellar so I can't imagine this can be much worse! Ha.
  • I'm no expert so please correct me if I'm wrong but I thought that the point is actually done before the flat because of the fat content of the point. I thought that was the reason to always put the probe in the flat and not the point. I'm a newby …
  • In the stall. Not uncommon at all. Just keep going- it will start to rise again.
  • Stupid auto correct. The "delays" above should be "always". In case I wasn't clear, I just want to slice the flat and point. Just wondering if I need to take the point off when the flat is done and continue to cook the point.
  • I use oak for beef and use a combination of peach and oak for pork with peach or apple for chicken. Half the fun is mixing and matching to find what you like.
  • Those look really good!
  • Just received mine.  Can"t wait to try it out.  For some reason I was thinking the slide guide and oval rack all slid in and out together and would be held in place when you pulled the rack out.  Unless I have it set up wrong, I can see the food fal…
  • so you did get the 20" round too, huh?  I didn't - swapped an extra oval for the round. But have a feeling I will be ordering it too! Ha
  • SPRIGS said: Just placed my order for the XL Woo 2 / Adjustable Rig combo from Tom. Can't wait to get it!! Ordered an additional oval grid for the top so it's interchangeable With the middle grate which will slide out. Ian thinking about 8…
  • YEMTrey said: @SPRIGS, don't forget to post pics of that cook.  I have the same setup, XL with AR/Woo combo.  Haven't had the need to cook 8-9 slabs of babybacks yet.  Been wanting to though. Will do.  This weekend may not work as a small get to…
  • I agree with staying on the Disney grounds. More expensive but worth it to me to not have to travel each day to get to where you want to go. Also, the more you can afford as far as the Disney resorts go, the less people there will be at that resor…
  • Rockwood is my brand of choice. I really like Ozark Oak as we'll but find the Rockwood to be more neutral in flavor.
  • Wonder what would happen trying them at a lower temp - say 250? Maybe more fat would render. They look amazing by the way!!! Can't wait to try this out! Thanks for sharing.
  • Looks like everyone had lots of fun! I would love to go back. Expensive as all get out but a great family trip.
  • I like Firecraft.  I have purchased rubs, wood, cook books, and lots of other stuff from them and the shipping has always been very fast.  Orders over $99.00 ship for free too!
  • I injected my last butt with a mixture of apple juice, apple cider vinegar, brown sugar, salt and BB butt rub. It tasted pretty good after I simmered it to dissolve the sugar and salt so I reserved some for this very purpose. Applied some out my s…
  • When I have done picnics - they have always been tougher than butts.  I usually take them to around 200-205.  I just prefer the texture and tenderness of the butts.
  • Live in Stanton - about 10 miles east of Norfolk.  GO BIG RED!
    in New Handle Comment by SPRIGS August 2013
  • Not quite sure why there are 2 pics with one cut off.  Sorry
    in New Handle Comment by SPRIGS August 2013
  • Rockwood is fantastic.  I will be ordering a pallet here soon. 
  • I have an SBE II.  2 years ago I purchased a Super Vinci and gave my SBE II to my son.  The SBE II is a great gun and I never had any problems with it but I prefer how the Super Vinci fits and the ease of taking down the gun for cleaning.   
  • Great looking pie!!! I second the 6 in 1 tomatoes from Escalon.  Love the stuff and they are great to deal with.  The first time I ordered I tried using their internet website  - no luck.  I called and placed the order and then asked if she wanted m…
  • Mesquite chunk for burgers, steaks. Oak for brisket sometimes hickory too. Peach or apple for pork. Sometimes combine oak or hickory with the fruitwood.
  • I helped a local hog farmer with the hogs and bailing hay as well as building houses with my dad, uncle, and cousin.  Then when I was 16 - started working at the local golf course mowing greens, fairways, etc..
  • We can talk more tomorrow. Might be getting some moisture in there but don't think so. Gasket is still in good shape. The rust really isn't a big deal - I just oil her up and keep using it. I'm not that concerned about the warping. Doesn't effect…
    in swing rack Comment by SPRIGS July 2013
  • Thanks for posting up Franco. I do have an XL. As for the rust - since buying the swing rack I have only used it. It stays in the egg at all times except whn loading charcoal and lighting. I have done some high heat cooks at 600 or so (pizza, ca…
    in swing rack Comment by SPRIGS July 2013