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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: 10# brisket @ 225ish degrees grid level =

    Old Dave,[p]Your comment about the grid vs. dome temp is funny. Our contest smoker has the thermometer in the top of the rotisserie. Heck, you've seen it, you know where it is. You probably also know that Tony and I keep that thing around 300-325 all the time. We get more comments about that during cooks, folks cant believe we cook that hot. We just shrug it off now, used to try and explain it to them but its useless sometimes. Biggest thing about cooking is that you HAVE TO KNOW YOUR COOKER.[p]Take care, check your email about the brisket stuff, happy to give it a shot.[p]Troy