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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here



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  • Re: New Small Egg - question

    @NPHuskerFL‌ - haha. Gaskets burn away pretty quick anyway, I say let it rip and have fun!
  • Re: XXL

    Sounds like you've convinced yourself. I say you go get one and let us know how you like it.
  • Re: Briquets for the egg?

    I've used it, nothing wrong with it. I love kingsford competition. I keep it around for my other cookers, and it's been in my kamados before too.
  • Re: Little caveman help

    Just did one. Sitting on couch recovering from the meat sweats. I did as others suggested with about 2-3 minutes a side. Will do this again.
  • Re: Small high end temp???

    I have all of the sizes (except the XXL), and the small is the only one with heat issues. Its an air flow problem. With the smallest air inlet to volume ratio, it has the highest chance of having issues. The other issue mine has (and I think some, but not all small owners suffer from) is that the firebox and fire ring are more narrow than my other eggs. It doesn't fill the cavity, leaving a larger gap for air to go up around the firebox. My other eggs only have one path for the air, through a lump burning fire. I have mitigated this by creating a foil rope around the fire box, and that made my small act more like an egg should  

    I have since left my small to lower heat duties, and it is fantastic at that. The medium does nuclear duty now. The medium has a large inlet, and a smaller volume compared to the large. It is a fire breathing monster.