Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brownie

Edit Profile

  • Re: I can't stop making pizza on the egg (pics)

    BrownieBrownie
    Egg pizza is awesome! Quality cheese and a homemade dough make all the difference. I don't know what you use for sauce but it's super easy to make yourself, and you can really change your flavor prof…
    ·

  • Re: Brisket Confusion

    BrownieBrownie
    I agree with LS... Keeping your dome closed is a bigger benefit than juicing IMO. Your flat cooking method could be determined by the fat content. Some times you will be lucky enough to get a flat (t…
    ·

  • Re: Maverick or Thermapen: Pick Only One

    BrownieBrownie
    Although both are great and have purpose I believe the thermopen is the better choice, for me, for everyday use indoors as well as out. I only think this because the only con I can come up with for t…
    ·

  • Re: First Pork Shoulder

    BrownieBrownie
    Butts are perfect for breaking in the egg while you hone your skills. Go indirect as others have mentioned. Eggcelsiors temps are good and don't go lower. Don't stress over temps too much... You can …
    ·

  • Re: Last Night's Cook

    BrownieBrownie
    Looks great! Anything is worth sharing, you never know what may spark a question or suggestion to improve yourself or someone else here... Those gouda and scallion tators are terrific! Love em.
    ·
Avatar

Friends