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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

HogHeaven ·


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    Ever cook over a camp fire or in a webber kettle? or one of those pits that say "low-med-high"? Lots of great food gets cooked on these every weekend with no clue what the temp is. I could pull the dome thermo off my egg and it would make zero difference in the quality of 90% of my cooks. I'm glad to have it as a reference but I know I can cook a great steak over a hot fire as long as I can control the internal temp

    I can drive better when I'm drunk and especially at night without my headlights on too... We are both ridiculous. Even the most accomplished Chef has a temp thermometer in his kitchen these days. I bet you say that you can figure out the done ness of a steak with just your fingers too. Try cooking a loaf of sourdough bread that you've been proofings and fermenting in the refrigerator for days in a BGE without a temp gauge. Do you check the air pressure in your tires by fell too?
    I'll check and get back to you with my (his) answer.

    Everyone has a reference point... Let me see who I should use as a mentor? A former Cordon Bleu professor that says cooking on a BGE without knowing what you cooking temp is, is like driving at night without your headlights on or some backyard griller that tells me the temp your meat is cooking at is irrelevant... I think I'll stick with Meathead. He owns a BGE by the way.