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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



Last Active
  • Re: kamado joe full court press?

    Those who are not industry insiders wouldn't know that the stainless hardware is not necessarily better. The metal parts of a kamado cooker must expand and contract repeatedly with the cooker. Different metals have differing properties. Looks should not be the first consideration when developing integral parts of a cooker. There is no cooker I am aware of with more option/ gadgets than the egg either by BGE or other outside vendors. Everyone else is obviously copying and tweaking items that have been used by eggheads for years. Doesn't make them real trailblazers. The Chinese have been using this rip off strategy for years. To each there own.
    Does this look familiar? Any complaint that KJ is ripping off the BGE design is supremely ironic. Only thing BGE improved upon when they released their unit was to use ceramic.
  • Re: Monster Spatula

    Maybe they bought it as a gag, but they are pretty dang handy.
  • Re: XXL at my local dealer

    For that money I'd get one of Myron Mixon's smokers. Or a Jambo if I wanted to go mobile.
  • Re: Trick Question: Keep "L" or sell and get a "Mini-Max" to complement "XL"

    I don't get the Minimax. Short as the Mini with a bigger diameter. Makes it just a heavier mini in my mind.
  • Re: Here's a quick FTC tip for ya...

    Originally, I was under the impression that FTC would improve the end product. Like resting a steak, but taken to the next level. I no longer believe that anymore. I think that it's a dubious workaround for finishing your cook early. I figured out the maverick trick to monitor cooler temps a while back and would rest briskets in a nice snuggle of towels for 4 or 5 hours knowing what temp it was at. Sounds ideal, does it not?

    What I found was that the chunk I would cut off the flat to test the brisket was much better than what came out after a long FTC. It looked to me like I had took the rendering too far. Nearly all the intramuscular fat was gone. Still tender, but it gave the point a somewhat spongy appearance due to the voids. Flat was noticeably drier. I also took note of the significant quantity of oil, rub, and juices that would accumulate in the unwrapped foil. The end product while still good to my guests, was disappointing to me when compared to my previous sample.

    Then one time I hit my brisket finish time perfectly and set the chunk of meat on a cutting board and let it rest at ambient temp and sliced it after about 45min. I didn't lose nearly as much oil and juices, the bark (I like the bark on mine firm, but easy to slice and chew) was in better condition by not being disturbed by the foil. And the slices of brisket looked like they should with slight pockets of glistening fat when pulled apart.

    I haven't figured out timing yet so my new brisket policy is, "it's ready, when it's ready."