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



Last Active
  • Re: Foil or Paper - FTC or PTC for Brisket

    SGH said:
    @dldawes1‌ Brother I apoligize for not seeing your question. I would have surely addressed it if I would have seen it my friend. I have not been on as much today as usual. Got several projects that are taking up my time. That said, if I can ever help, please feel free to PM me. If I'm not on, then feel free to call or text me. I'm always glad to help anyone when and where I can. My number is 228-627-5400. My name is Scottie. When someone needs help it is not a "bother" to me at all. Folks call me daily for help and I'm honored to help if I can. Trust me my friend, it's no bother at all. Any and everyone is welcome to call or text me anytime. I love talking and helping. That was my sole purpose for joining this forum. Well and aggravating cazzy ;)
    It is truly guys like you that make this forum awesome.  Thanks for all you do and many of the other huge contributors do.
  • Re: Urgent help needed: just notice a hail storm smashed my thermometer glass

    Thanks guys! Looks like it is working. I appreciate this forum always being there. You guys rock!!!!
  • Wicked Good....I am a convert!

    I have been using BGE lump almost exclusively. From time to time I have used royal oak. After reading a few threads from the forum of people touting Wicked Good lump, I bought a few bags. Great big pieces of lump, nice light, great smelling smoke. Very happy with this find. Thanks all.
  • Re: Time for Ribeyes

    One of the nicer tables I have seen. Congrats! And ENJOY!
  • Re: Cowlick chilli - damn this looks good!

    My buddy just brought over prosciutto wrapped jalapeño stuffed cream cheese, goat cheese, garlic and herbs.