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!


Followed by 1 person
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.



Last Active
  • Re: Best replacement gasket

    GatoGordo said:
    For those that use Rutland, I understand how you made the decision to throw caution to the wind, but how many warn their guests? Shouldn't it also be their decision?
    I actually get what you're saying here.  It comes down to what kind of person you are (yes, the purchase of a new gasket gets to the core of a man).  There is likely nothing wrong whatsoever with the Rutland.  But if you're the kind of person that's going to think about the infinitesimally small chance that there is a health hazard, you ought to spare yourself the worry and just use another gasket, even that gasket it marginally worse. For me, a letter from the company urging you not to use the gasket around food (legal though I'm motive for that letter was), is enough for me to bow out.  Knowing I'm likely being ridiculously cautious, I'd just buy another gasket.
  • Re: My father in laws take on the egg

    You have to admire the ingenuity.  Pretty awesome!
  • Re: Wood Chunk Question

    Like Chris Wang mentioned, this is currently being discussed in "Once You Get Clear Smoke".  The takeaway is that with wood chunks/chips you don't need to wait for clear smoke.  You can just throw the meat on right away, or you can add wood while the meat is already on the grill without worry.  The same is not true of charcoal.