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Last Active
  • Re: Gone Nuclear

    EggMcMic said:
    Thanks @Jupiter Jim  for the clarification! This will be my first winter 'egging' and I am excited for it.
    Love it!  I'm in western IL.  A Carhartt hoody and some whiskey or scotch and I'll putz creating magic outside no problem.  Hard to beat some of those savory and hearty dishes that time of year.  Consistently warm and dry weather is boring, and overrated.  Those dishes wouldn't taste the same.  =)
  • Re: Bambi half-smasshin' it with the BS Tailgater

    RRP said:
    Focker said:
     but I'm P-Town bound until then at Big Bend
    P-Town bound? with lay over or pass thru? Be sure to have all your gun permits, locks, and wearing your best mean ass Joe Green look! Still open season here with the idiots on the lam from Chicago. Best advice the cops give here is if you find yourself a target stand still - don't move - they steal guns, but only learn to point and fire "gangsta" style from rap videos. BUT if you do get the DROP on them shoot to make it count!
    Lol, sound advice!
  • Re: Big Green Eggers ... A Different Breed.

    Let me guess, you only use OO in your egg?

    You're right, these thoughts are scattered.

    This is not brain surgery, it's fire management.  The egg has the easiest learning curve of charcoal fueled grills.  Would love for you to come over and Q a rack of spares on the kettle.  :D

    The majority of Weber users here have struggled and given up way too early IMO, relying on the ease of ceramic to solve their issues without understanding the basic concepts of fire control.

    Hypothetically, if I had to pick between an egger and a Weber guy for the last spot on my BBQ team, I would go with the Weber guy every time.  The Weber can do 95% of what an egg can do, all it takes is a little more technique and skill to execute in any given weather condition.  


  • Re: What Music are you listining to right now

    Set the system back up today. It' s been far too long.  Have had the police visit the house twice due to the PW2200, and other stuff.  Have a feeling there may be another.  Was so giddy getting it back up and running, didn't even watch a movie, speaker ckecked with Floyd's Pulse Disc 1......Shine On You Crazy Diamond.  Feels damn good to be back at "bassline".
  • Re: Chance to buy some commercial bakery equipment

    I'm with @northgGAcock,

    Expenses for the building, tight margins, long hours, holidays, metro trend swings, difficulties finding good staff at that wage, and having to deal with the health dept, are enough to squash my foodie wet dreams.   The last one alone is enough to crush actually.  Huge cajones is what it takes at these steaks, when buying in at this table.  I have the utmost respect for the peeps all in, following their passion/hobby.  I am planning something similar for the near future.  Low risk, high reward in marijuana, hop, Berkshire farming and dildo manufacturing.

    Several long time, what I thought were successful family run restaurants, have closed up shop recently.  Much of that is due to stress on the family, or current generations being smart with prioritization, although many of the old timers will call it laziness or selfishness.

    The equipment looks great, and maintained.  I have seen Blodgett decks at many QC pizza joints.  Your dough will have to play to that sub NewYorker 500s-600s style tune.

    Don't need to expound on the Hobart.  Get a manual online of your model.  I know one model I was looking at, the bread forum guys had some issues.  It wasn't the one you have pictured, it was a smaller model, A-120 if I recall.  Search the net, these tanks have been around.
    12 qt is too small for commercial.  20 qt and up is where I would want to be.  Pretty much the standard at the smaller, local pizza joints.

    Good luck man, wish you the best in whatever you choose.

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