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

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Re: Prep and storage table...

    Looks good. Just a comment on the paper towel holder. Make sure you have one with some sort of arm to keep the paper towel from blowing off the roll, otherwise, that's exactly what it will do.
  • Re: First Brisket Cook Question

    No leftovers is the best indication that you nailed it! Even upside down that looks delicious.
  • Re: Cooking 2 butts need help

    flhxnick said:
    Thanks guys. I hope I don't screw it up lol
    That's not the right attitude... try "I'm going to hit this one out of the park!"  B)
  • Re: 3-5 hour cook

    stemc33 said:
    +1. Generally a 4-5 hour cook. Most do ribs in the 225-250 range which, can be a little tricky until you really know what you're doing with temp control.

    I suggest loading up with lump and 2-3 wood chunks; of your choice. I usually just light in one spot in the middle of the lump. Once you've got the lump going (i.e., you can see that it's burning) add your plate setter, drip pan and gird. Keep an eye on the temp as you do not want to overshoot your target. I suggest that you start making vent adjustments when you get within 50* of your target; gradually slowing things down until you get there. Once you reach your target let it roll for 1/2 hour or so to make sure that it's locked in and then, add your ribs. You'll see a drop in temp at that point but, it should recover in very little time. Don't worry about some temp fluctuations during the cook, 15-20* either way will not be a problem.

    Welcome to the forum and to the lifestyle!
  • Re: Will the BGE smoke meat like a smoker?

    @YukonRon, you should at least go tell the poor guy he'e welcome to use your egg for the holiday weekend so that he can quit wasting his time (and maybe patience) screwing with the Traeger. Imagine how badly that might turn out if he gets too frustrated.