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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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: Digi q wifi?

    I've got the Cyber WiFi.  It is VERY flaky, difficult to setup, etc.  I found the WiFi setup to be primitive compared to other household devices that can join WiFi.  On my iPhone/iPad, I had to install Google Chrome, as it doesn't refresh under Safari very well.  It finally died over the weekend at < 2 years old.  Warrantee is 1 year, but my AMEX card adds another year, so I'm OK.  Yes, you would need to have WiFi coverage at your egg for this to add any value.

    Note that when it worked, it worked well :-)

    My dad and some work buddies all have the DigIQ and love them.  Once I settle the warrantee claim, I'll "downgrade" to that model.

    Good luck.
  • My Egg's new Nest

    My new kitchen is finally done!  Spent a lot of time figuring out how to get the egg to open cleanly with a backsplash, but my mason got creative.  I placed a 30"
     drawer below my egg for my stones, grids, etc, as well as a "trash can" to the right for my fuel.  To the left is a Viking drawer refrigerator, Viking 42" gas grill, Viking burners, cutout (with door) for a future ice machine and kitchen sink with hot/cold water.  I had to install a spot water heater below as I'm too far from my hot water tank to be of any value.

    I used granite as the countertop as I wanted a smooth surface for pizza rollouts and cleanup.  Blue stone on the top and cut stone on the front and sides.


  • 50# of SCD Pork Butt

    My wife has a serious issue with gluten and sugars, but is allowed pure honey.  Therefore, I make my normal spice rub, minus the sugar, and blend it in the food processor with some warmed up honey.  I use a 1-1 ratio of honey to replace the missing sugar.  Very messy, but tastes nearly the same!

    5, ~10-pound pork butts.  Just pulled the first two off, the rest are hovering at 180F.
  • 8 (butts) is too much

    Since we love left-overs, I put 8 butts on the smoke Friday night.  I used a simple, but proven rub, but skipped the brown sugar since my wife can't eat it.  Instead, I basted the butts heavily with melted raw honey.  A huge mess, but the end result was great.  

    Only issue is that with 8 butts on the XL, using the Ceramic Grill works 2-level grid, they have to touch.  I had 5 on the bottom and 3 on top.  I found that the bark was not as good due to restricted circulation.  I mixed all the meat together and everyone loved it, but just not the exact same. 

    I think the magic number is no more than 6 - 4 on the bottom and 2 on the top.

  • Re: New outdoor kitchen being planned

    Primary reason for the Viking is price.  I've got a good friend who is very connected in the appliance world.  Otherwise, I agree with you.  For what I'm going to use it for, my old Weber would be just fine.  Only issue is that it can't be mounted in a counter.

    The wok just seemed cool, but I'm sure it would only be used rarely.  I will leave a gas hookup near the counter for my patio heater, but can certainly grab that for a burner.  I'll look at the FireMagic burners.