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
  • Re: PIZZA

    I would cook the sausage ahead of time. I don't have an XL, but on my large, I use platesetter legs down, three green feet on top of that for an air gap, then the pizza stone. Let us know what your dough recipe is and we can better help you decide what temp and time to cook at. I go with a higher hydration dough at 650-700 dome temp for about 4 min. Best to you!
  • Re: Standing vs boneless rib roast ?

    I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.
  • Re: Trusting BGE with low temp cook?

    I have done a bunch of overnight low cooks and the Egg holds steady at 250 very well. It almost feels like cheating. Just did one a couple days ago with snow on the ground and on the dome. Trust your Egg.
  • Re: Reverse sear flank steak?

    Yeah, I rarely bother with plastic bags and hot tubbing, but some swear by it. For me, if it is less than 1.5 inches I will grill at around 500, greater than 1.5 inches gets reverse sear or TRex depending on my mood.
  • Re: Lighting with rubbing alcohol

    Get a harbor freight weed burner!
Click here for Forum Use Guidelines.