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Last Active


  • My big fail was eggplant. Cooked it raised direct an it absorbed way too much smoke.
  • henapple said: Type of charcoal? I'm using the last of the BGE lump that I purchased with the Egg. I really like the smokey flavor of most everything I've cooked on the Egg. This is the first thing that was too much for our tastes.
  • Here is the visual guide that SmokeyPitt passed on to me when I first got started. I have a better feel for it now so I don't refer to this any longer.
  • I've done two reverse seers so far. (Both of which I overcooked.) I haven't really felt the heat that much. I use pretty long tongs but no gloves. I find that I can't really get a good grip on the tongs with the gloves. I believe in a good set of to…
  • Thanks guys. From reading all of the pizza posts it looked to me like the 550 to 600 range worked best. One thing I had to do was remove my grid extender to get the pizza stone centered. Has anyone else found a work around? Not a big deal but I di…
  • I second the Woo setup. I have the PSWoo3. I addition to raising the grid to the felt level it provides just enough air gap between the grid and the Plate Setter when I'm using my Pizza Stone. The additional third tier 2" down in the fire box does a…
  • Maple is not an oily wood. That means that a lot of finishes will hold up well. In my experience no finish will last forever so I look for ease in maintaining it. If you cover it in the winter, a spring and fall sand and re-coat will keep it going f…
  • Hibby said: Does anyone know what the finish is that you'll find on wood tables in some restaurants where the finish appears as if it's nearly 1/8" thick and actually has drips or runs on the underneath side of the table? Polyurethane but very …
  • Skiddymarker said: Plastic, hard to say what it was after the starter altered its shape......did it smoke much?  Didn't smoke. It was stuck to my electric starter when I pulled it out. It came off pretty easily. It looked like a tar-li…
  • That looks amazing. I have to get some CI cookware for the egg.
  • YEMTrey said: I have really bad allergies, and when I do a sinus flush........... Well that piece of "snot" is about 1.5". If that is what is coming out of your nose, I'd suggest that you get to the doctor ASAP.
  • Hibby said: I thought people bought granite so they never had to replace it Maybe I read that wrong. You'll have leftover granite for your table top? Nice! We only did our Island when we built the house because we reached our budget …
  • That's a great candidate for a BGE table. I repurposed a potting table to act as a prep table between my Egg and the gasser. We are replacing our kitchen counter tops soon so I'll have a nice piece of granite for the top. For the time being, I just …
  • I'll add my thanks here as well. It arrived Saturday. It's installed and ready to go. Great addition to the Egg. Many thanks. Steve
  • Thanks Mikey. That fed 3 with and left overs. It was just over a pound.
  • Thanks guys. Emails sent.
  • Wow! That looks perfect Michael. One question... do you seer with the dome up or down. I've been closing it but I think I'm leaving it on too long while I burp it etc.
  • A bit disappointed but no big deal. I thought I heard that some of you viewed this site on their phone so I thought it was enabled for mobile devices. I can still get on with the tablet as a guest.
  • Not associated with "cut and paste" for me. Just clicking on a thread title. It usually works on the second or third try. Not really a big deal. Not being able to login on the iPad is the most annoying for me.
  • Just checked mine. It's only a few weeks old. It was about 5 degrees low. Easy adjustment. Thanks for the heads up on this. I'll make sure I do this regularly.
  • I've been getting that message periodically since I joined this site. Also, I can't log on with my iPad. Keep getting a "Please try again." message.
  • Thatgrimguy said: Then made that chicken into the best chicken salad I have ever made!! Second that. We did the same thing with our leftover Spatchcocked chicken and it was fantastic. Just enough smokey flavor to make it unique. 
  • A work of art Eddie. Something for me to aspire to.
  • Got mine 6 months after the 23rd anniversary of my 39th birthday. Been walking by them for years at my local dealer and then one day I asked the question that always gets me in trouble..."So, what's with that Big Green Egg (substitute car, boat, mot…
  • Thanks and same to you Phil. The kids are coming over around 2:00. I'm guessing that they will be wanting a BGE by 6:00
    in F.D.R. Comment by BrotherEgg June 2013
  • I'm jealous. I haven't worked up the courage to tackle a brisket yet. That looks great.
  • Looks fantastic. Second picture says it all.
  • The Cen-Tex Smoker said: dude- seriously good looking chunks o meat there. I'm jealous Thanks Cen-Tex. I thought I go all out for Father's day. It's my introduction of the Egg to my son (daughter shared my first spatchcocked chic…
  • nolaegghead said: That all sounds good except the room temp thing is unnecessary.  This is pretty well written: Thanks Nola. You had suggest…
  • Thanks guys. I really hope I don't screw those steaks up. Planning to salt them and leave them uncovered in the refrigerator for a few hours and then at room temp for an hour or two before grilling. I planning to reverse seer. Going raised dir…
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