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EmptynestEmptynest Posts: 0
edited June 2012 in EggHead Forum
Hello... We bought our large egg and love it.. Love your site as well! Can't learn enough and certainly not fast enough!!! Loving it all and so glad you're all here for us!
Tom and Liz
Cooper City, Fl


  • Welcome!

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • Scott805Scott805 Posts: 279
    Welcome to Egg Country!

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent table!

    Dallas, TX

  • DuganboyDuganboy Posts: 1,118
    You will get a lot of great info on this site.  I have had an egg for about 15 years, but only a month or so on this forum.

    Some things I knew from the school of hard knocks, but there are some people on here who really know what they are doing.

  • bariccardibariccardi Posts: 53
  • krobertsmsnkrobertsmsn Posts: 648
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • lousubcaplousubcap Posts: 16,763
    edited June 2012

    Welcome-and enjoy the journey.  Here's a great intro and all things ceramic site- and what follows are a few things from the school of hard knocks:

    Misc info-on indirect cooks (platesetter in) your dome temp will initially read around 20-40*F hotter than the temp at the cooking grid-gaps narrows the longer the dome is shut.  If not specified, cooking  temperatures reference the dome temp.  Check the calibration of your dome thermo before you start.  Always wait til the smoke is burning "clear" before putting your food on..(if smoke smells good then all is well, if not-wait).

    A couple of things-BGE fire is air flow controlled (assuming you have enough lump and got it going).  So, temperature control (aka fire volume) is a function of the amount of air flow through the bottom and out the top.  You can control by top or bottom vent or combinations of each (preferred for low temp cooks).  With any BGE (I have a LBGE) the trick is to catch the temperature rise on the way up to the desired end-point.  You have a lot of ceramic mass and if it gets heated above the target temperature it takes a while to cool down.  So, with that-get a good mass of lump burning  and then shut the dome and set your vents for the approximate final desired temp.  Minor adjustments as you go.  And remember, the feedback indicator to any adjustments is your dome thermo-and that will take a while.  Patience is the name of the game at the low & slow temps. 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dlk7dlk7 Posts: 1,053
    Welcome!!!  We will try to help you spend more money on accessories, spices, woks, sous vite, thermapens (with flames), etc., etc., etc,  You're going to love it!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • boatbumboatbum Posts: 1,273

    Welcome.  Pull up a chair, cook something - then tell us about it.

    Cookin in Texas
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