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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: First overnight low & slow...need reassurance

    How many speedometers do you have in your car??  If you have a known calibrated temperature reference (most use the dome thermo as all BGEs have one) then run with it.  BTW-there are thermal gradients in your BGE and your "clock box" as well.  FWIW-
  • Re: New to the egg

    Welcome aboard and enjoy the journey.  I put the following together for a friend who bought a BGE around 6 months ago.  You may find some useful info:

    Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.

    For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt:

    Here’s the second one:

    After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

    Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

    Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

    When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

    “Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

    That's more than enough for now.

  • Re: First post

    Welcome aboard and enjoy the journey.  A whole new ball-game for sure.  Enjoy!
  • Re: What's your biggest BGE Bonehead Mistake? Mine killed 2 10lb butts.

    As mentioned on an earlier related thread-It was a Sunday morning shortly after waking up and attending to business that I was reminded that I had prepped, cooked and consumed several (number unknown) ABT's.  And they were made with chorizo and habanero cheese to compound the casualty.  Clearly there were adult supervisory beverages at work.  "Feel the burn!"
  • Re: Ballotine Chicken THROWDOWN-- winner gets BIG prize!

    To all who are in the game-congrats on taking up the challenge with or without a boning/de-boning knife.  Great posts above-glad to see the enthusiasm.  Regardless of how it goes down, you all will enjoy some great eats.  Great idea @Jeremiah!