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.



Last Active
  • Re: OT...Darwin Award Winner?

    unfortunately, you can only be a Darwin Award winner if 
    1) you die.
    2) you did not contribute to the gene pool.
  • Re: OT: gotta brag

    Yes, there ARE winners and losers.  Congrats. 
  • Re: Pork Tenderloin

    we typically pull it at ~135-138 and let it rest wrapped in foil for 10 minutes or so and by the time we eat is is at a comfortable 145-ish
  • Re: Egg won't stay at 225

    Each Egg seems to have it's own "sweet spot". My XL is around the 250 mark.  I start with a full box but only light a small handful.  At the 250 mark, the bottom vent  is open 1/8 an inch and the top petals are barely open.  
  • Re: Intro and Questions

    I have been extremely happy with my platesetter in my XL. I have done 4 butts at a time or 5-6 racks of ribs, but that has been the extent of my "big" cooks. I also have the pizza stone. Turns out great food. Welcome and hold onto your wallet  :) :)  
Click here for Forum Use Guidelines.