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

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We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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  • Re: OT - Who's Having Holiday Houseguests?

    Sister and the nephews are coming. BIL has to stay home for work. The boys love the EGG and for the 4 days they are here have already requested the classics: pulled pork, brisket, ribs... It will be a blast.
  • Re: BGE Terminology

    FanOfFanboys... fair enough...that makes sense...although I like the instructions inherent in my version  :))
  • Re: Humble Pie

    The Cen-Tex condolences... happened to me Master's Sunday with a whole house full of guests who had previously enjoyed some of my best briskets...then I turned out smokey roast beef, flavored but chewy...I threw mine away....they ate it anyway... I was mortified.
  • Re: It almost FOOTBALL Season!!!

    @nolaegghead... somebody's gotta beat it LSU's time this year?  Love SEC football.. Baton Rouge on a saturday night...tough place
  • Re: Chunks vs Chips

    The smoke flavoring can simply come from the charcoal lump itself and may not be visible (ie white stuff pouring out the daisywheel).  Chips are fine for a quick cook where you are trying to just flavor the superficial layer (steak) and the white smoke will pour out.  Yes you will get longer lasting flavoring smoke with wood chunks and I routinely add Apple to pork cooks and Mesquite to brisket/beef cooks (careful with the mesquite, a very overpowering flavor).  But even with chunks the visible white smoke pouring out the top stops after the first 15 min or so.  Many on this forum won't put their meat on until this process stops.