Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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



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  • Re: How Much Should I Ask?

    I wouldn't sell it. I couldn't part with it. My eggs are members of the family. With that being said you have a lot of stuff here. The only potential problem as I am sure you are aware is the no warranty issue. 

    I have seen a lot of used larges go for around $400 to $500. You should be able to get a lot more since you have so much more stuff. 

    I wish I could help you more. 
    Yeah it's too bad the warranty doesn't transfer but I understand why it doesn't. 
  • Re: What Temperature Do You Smoke a Brisket?

    I got up at 06:00 to let the dog out and checked the egg. It was still 225 and the brisket was at 195. I thought it would have taken a little longer but it cooked off faster than I figured. It may have had a temp spike during the night. I don't feel like it did but who knows I was sleeping. I used the plate setter with a drip pan on top. Not liquids in the pan. I have been cooking briskets on other types of smokers for many years. I have had more stinkers than good ones. This one was great. I removed it to a platter wrapped that in foil put it in the fridge and let the dog back in and went back to bed. Sunday PM I removed it, sliced it, placed it in a glass oven pan with my favorite Q sauce, covered that with foil and heated the slices for 25 mins in a 325 degree oven. Served with slaw. I made a vid. We are having it again tonight with Yams and Fresh Green beans.

    Thanks for the info!