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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



Last Active
  • Re: Good wood for combined pork/beef cook???

    +1 on pecan.  I have used it on everything, and it always works well.  It is similar to oak, but a bit more mild.  
  • Re: Small vs. Mini

    I think getting them both is the only rational decision.
  • Re: Cooler Recommendation?

    I completely agree with @Tjcoley if you are simply looking for a cooler to FTC.  Those thick cheap (or free) styrofoam coolers are more than up for the task.  I have held a 9lb butt for 7 hours and lost only 10 degrees.

  • Re: 0 for 2 on Ribeyes, charcoal taste this time...

    How long after you lit the lump did you wait to put the meat on?  Was it fresh lump?  If it was fresh and you were quick to cook, perhaps you are tasting VOCs.  Let the Egg stabilize for about 20 minutes at your desired temperature.  The exhaust should be nearly odorless at that point.  Perhaps that will help.
  • Size for Second Egg?

    It's time to expand the family.  While SWMBO might not yet be completely aligned, I'm considering taking the plunge on a second BGE.  I currently host a large with every key accessory (I still refuse to use the term "eggcessory").  The net here is I have a need to cook at substantially different temperatures simultaneously.  My question is, should I consider a small, a medium, or simply get another large since I have everything I think I could possibly want in that size?  

    Your opinions are requested and appreciated.