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Grandpas Grub


Grandpas Grub
Last Active
  • Re: First Long Cook - need advice

    PhilsGrill had got you covered. With lump level to the top of the fire ring you should you should get well over 24 hours of cooking time with most lump. 230° at grate level is OK but I would bump the pit temperature up a little. Light in several places and don't let the temperature go high before controlling the temperature, other words work up to cook temperature and stabilize.

    On this particular brisket cook I lit the lump and let it go too hot. You can see in the chart below other than 1 short time the blower didn't even come on for 7 1/2 hours into the cook (vertical lines at the bottom of the cart is the blower on marks). The brisket came out great by-the-way.


    This is all pretty easy. Have a good cook.

  • Re: Spatchcock Chicken direct or indirect ?

    Either is fine. Indirect is probably safer. If you go direct try and cook on a raised grid and or put less lump in the egg to get a little distance between the lump & food.

    Bacon never hurts anything and is always good on chicken and turkey.

    Cook to meat temperature. Calibrated 400° dome is a great temperature for whole or spatchcock.

    You shouldn't have any problems but check the underside of the bird for too much char. If you want a more crispy skin put the skin down towards the last 20 or so minutes before finish.

    Sounds like good eats are coming up for you.

  • Re: Vent Settings, a Visual Guide


    I am seeing them on my screen, not sure what's up. Others can chime in and let you know if they see them.

  • Newer Eggers - Links and other useful stuff

    When I got my first egg it took me a while to find all the ‘stuff’ discussed here on the forum. What follows below are links to some of the sites with great information, recipes and goodies/accessories.

    By all means the references below are not complete. It is a good start and in no particular order. The following focuses on BGE Products and accessories, tools made by Forum Members. With that in mind if you come upon a site that should be included let me know.

    Each of the following sites have great recipes and information. Some suggestions are provided, however, each site has much more to offer – recipes, tips, how too, tools. Take the time to visit and explore the sites below.

    Please copy this and email it to yourself for future reference or Bookmark this post.

    - The Mother Ship (BGE Headquarters) -
    - New information from the Mother Ship -
    - BGE Components (what’s everything in & on the egg called) -
    - Recipes, a lot of recipes are posted right on the forum as well as boiling point calculator – Use the Cookbook drop down on the egghead forum
    - BGE HQ Recipes -
    - Boiling Point Calculator (Forum) -
    - Paper Towel & Oil to light the lump -
    - The Naked Whiz site (TNW) has a huge amount of information to help the Big Green Egg user. Please take time to visit and read the articles. Many of your questions and techniques are described in detail. TNW faq’s - make sure you visit the Front door to the TNW site -

    - What can I cook on an egg or not sure what I want to cook don’t miss “BBQ Porn” (this one completely ‘G’ rated). Rick has gone to great lengths at Ricks Tropical Delight - Then click on the BBQ Porn link – you won’t want to miss this.
    - Thirdeye hosts Playing With Fire and Smoke - - A lot of great experience to be found here. Pastrami, Prime Rib & Buckboard Bacon are a few of the easy and shouldn’t be left out to do cooks.
    - Trex, great steaks but watch those gaskets - (House of Faulkner) Trex-ing also available from The Naked Whiz Site
    - Wess B many recipes -
    - Celtic Spirit BBQ, Celtic Wolf’ Pulled Pork how to -
    - Eggnerd’s BGE Page -
    - Mmmm Goood - North Carolina Style Pulled Pork — Elder Ward
    - Mad Max’s Turkey & Gravy - via The Naked Whiz Site
    - GFW’s BBQ – (GFW’s BBQ)
    - Qbabe’s BBQ Adventure -
    Dealers with instructions and recipes – Some of these sites have great recipes & How Too’s also:
    - Grill Mates (Chubby Special) for the small egg - More details via TNW site more pictures -

    - Big’un Carnivore BBQ Sauce -
    - Ceramic Grills Store - The Adjustable Rig & Spider are both great products.
    - Dizzy Pig Rubs (DP) real good flavor -
    - Fred’s Music and BBQ - -
    - Lawn Ranger -
    - Playing With Fire & Smoke (Thirdeye) scroll down the page a little -

    Appears to be partially Egg related – all recipes will work on the egg, for that matter most any recipe will work on the egg:
    - Tim M’s -
    - Dalton Grill & Smoke -

    Enjoy, Kent
  • Re: I burn't the crust on my Costco Pizza


    Sorry to hear the news, however, you have learned a valuable lesson.

    I havne't cooked on an XL so those folks will need to jump in.

    Think about your pizza and why the top was cooked and the bottom wasn't.

    Most likely your egg was not stabilized or of equal temperature.

    Your dome needs to radiate as much or equal heat as the lump does from the bottom of the pizza.

    Some folks use a plate setter, spacer and a pizza stone. Other use a plate setter and others just a pizza stone.

    Most any setup will work if you let your egg get to and maintain your cooking temperature.

    The higher the temperature the longer the stabilization to be achieved.

    Think of a pizza oven at the restaurant. Two ceramic masses about 6 to 10 inches apart. If the only heat source was at the bottom ceramic mass and the oven was not allowed to be at temperature the same result would happen.

    On my large I cook pizza higher up in the dome for that specific reason.

    If I am cooking a pie with a lot of raw meat, sausage, beef, chicken, I will get the top of the egg hotter than the bottom side of the cooking surface.

    I load the lump a little low in the egg, use a inverted spider with a drip pan to deflect the direct heat, adjustable grid (raised grid) and very thick pizza stone. With this set up I will get a hotter cook from the top than the bottom.

    The same can be accomplished by usiing the plate setter legs down, spacer Copper El's or some such item, then the pizza stone.

    If cooking a pizza with some fruit or tomato on it I will load the lump higher in the egg, again spider, adjustable rig and thick pizza stone. This set us generally get me equal heat from the dome as well as pizza stone.

    I cook a heavy loaded pizza about 400°-450° and a thinner pizza about 500°.

    Costco pizzas (for me cut up), store frozen or fresh made pizza all cook well.

    Until I started doing something like this I had raw toppings or burnt bottom.

    Now, we all enjoy the pizza.

    When you have a problem with a cook, think about the outcome and what was done in the egg. The problem is usually pretty straight forward.

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