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!


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.



Last Active
  • Pork butt injection

    For those of you wanting to try a pork butt injection I suggest to go ahead.  I did three 10lb butts for a work function and received rave reviews.  This was my first time injecting I injected about 4 hours prior to putting them on.  I used Chris Lily's recipe.  Give it a try you'll be happy.      
  • Re: cherry wood smoke

    I'd go for it there's no hard and fast rules.  I've used Mesquite for chicken and turkey just not 5 or 6 big chunks.  I've mixed Apple, Cherry, Pecan, Hickory, Oak just for experimenting and have tried it on just about everything.  Try keeping a log it will help in the future.  I never use chips anymore just chunks, if you need to when you want less smoke chop your chunk with a little axe and I never soak anything either.     
  • Re: Drip/water pan

    I almost never use one.  I just scrape off the plate setter and rinse it before I use it the next time.  You'll hear that you have to do it because the drippings will burn and release bad smoke which will ruin your meat, hasn't happened to me yet.  I like to keep it as simple as I can. 
  • Re: New XL BGE waiting in the garage...

    Keep the plate setter!
  • Re: VOC burn off

    I am not in the group that lets the lump burn for 45 minutes to an hour never have and never had an issue with bitter tasting meat mostly it's around 15 minutes. 
Click here for Forum Use Guidelines.