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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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Last Active


  • baldeagle
    Where do you set your vents to allow the temp to rise once lid is closed?
    July 15
    • Chubbs
      Just seeing this. Depends on size of egg and what temp you want. More details and I can offer some suggestions. Good luck!
  • rsterman
    @Chubbs i don't  know how to respond to another member from within a topic on the forum. But I live on the Eastern Shore of Maryland in a place called Ocean Pines.
    April 5
  • Village Idiot
    Thanks, Buddy.
    March 24
  • jacobkathleen
    Thanks Chubbs. I sent him a mesg.

    February 27
  • RRP
    RRP here...this is a Youtube video where I learned how to trim my spares to St Louis style. I hope the link works.

    January 27
  • yzzi
    Chubbs, got your pm. I can never seem to get used to the notification thingy.
    August 2013
  • yzzi
    Chubbs, I didn't want to hijack that wheel cheese smoke thread, but wanted to ask you a question about how you smoke your cheeses. I see you're from Columbia, SC which is a pretty hot place, and I'm in FL which is also a hot place, and wondering if you can smoke cheese on a warmer day or do you normally do it in winter when it's cool outside. I've seen people put a pan of ice in the egg. I have an AMS with some pecan pellets and really want to give that a shot since I love smoked cheddar and gouda.
    August 2013
    Hi Chubbs, I am the owner of Code 3 Spices. I am a full time Police Officer and we launched this business back in November of 2012. We donate portions of every sale to organizations that support military and first responders. Our products have taken multiple first, second and third place callings on the KCBS tour and others. Our products are gluten free and made with the highest end ingredients and are specifically made for smoking, grilling and natural taste. If you even have any questions or would like to try a sample please let me know. You can even call me. or 618-980-4751, Thanks Chubbs! What happened to your hand? Let me guess...  A damn alligator bit it off. Mike
    August 2013
  • meat73
    How long u smoke before you fry wings
    July 2013
  • frtripp
    Can you tell me what you have embedded in the table as a cutting board?
    May 2013
  • sophie
    Any plans?
    March 2013
  • Ross in Ventura
    Thanks Bob

    February 2013
  • FlashkaBob
    Hi Chubbs, checked my inbox didn't get anything from you. I'm looking for pages 133 and 267 in PDF format
    January 2013
  • Ross in Ventura
    Thanks Chubbs enjoy your cook Friday night
    January 2013
  • Chubbs changed his profile picture.
    January 2013
  • Chubbs changed his profile picture.
    March 2012
  • pitmaster70
    cool, thanks for the info. (keep you posted).thanks.
    March 2012
  • hogaholic
    Hi Matt. Check your gmail for my response regarding your project. Hogaholic (Tom)
    March 2012
  • Randy1
    Chubbs, I cooked ribs again last night and used "Bone Suckin Sauce" on one rack and "blues hog" on the other. "Bone Suckin Sauce" is tasty (tomato based) but, I think I like the stickiness of the sugar based "Blues Hog" better. Kind of apples and oranges on comparison. - Randy1
    February 2012