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!


Followed by 1 person
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.

BBQ Hippie


BBQ Hippie
Last Active
  • Re: Raising the grid with bolts

    I used 6 inch stainless steel bolts and washers with an 18 in weber grid. That gets me to the felt line. I then used 4 inch bolts and a 13 in grid to create a third level high in the dome. It's versatile and cheap. Now I want a half moon stone so I can create a cool zone.
  • Re: Butts are doen early..

    In addition to a cooler, I went to the dollar store and bought a couple of cheap fleece blankets. Double wrapped in foil, then blanket and into the cooler. After five hours they were still above 150. The blankets still smell great.
  • Re: Reverse sear convert

    It really is that simple. I did one for dinner tonite that was my best ever. Bought it three weeks ago, While Foods stored it in their aging locker for me for free. It weighed 6 lbs when I bought it and 5 lbs 2 oz. when I got it home. Hit it with some Mrs McCreays cow rub and on the egg at 250 for 3 hrs. Let it rest for 45 minutes and then seared all six sides at 500 for 4 minutes a side. Best thing I ever ate.
Click here for Forum Use Guidelines.