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Last Active


  • Puj, Thanks for the recipe. I was going to have to fake it next time I have people over. That's some good eats! Good to talk with you at the 'fest. Kent
  • Jon-Robert, I have found that once the BGE gets hot it is hard to cool down, but you can try a couple of tricks. If you add new cold lump to the fire it can knock down the temp, the more you add the more the temp lowers to a point. If the fire is r…
  • Jason Hillbrand, After you check in there are no additional costs for the beer, soft drinks and food that is being served up. You do have to pay attention since food is coming off eggs at all times and if you want to try something special you may n…
  • ugavet, You can tell her that now you can do the whole Thanksgiving day dinner on the egg and she won't have so much work to do. "See I was thinking of you!". Good luck! Kent
  • KennyG, I'm planning to do a couple of turkey breasts and some roasted tomatoes. Kent
  • AZRP, I've had this steak several times and it is tasty and tender. It kinda looks like a flank steak, but is a different cut and is much more tender. Kent [ul][li]Flat iron info[/ul]
  • Topo Gigio, I have found some very large ziploc bags that work well for marinating and brine use. The ones that I have are 10 gallons but they have an even larger size. The offical name is Ziploc Big Bags. Kent
  • jason, ABT's are always a big hit but they require some work. Chicken wings are also a favorite and are fairly easy to do. We also cook kebasa and that slices easily and doesn't take too long to smoke. NatureBoy did some fantastic homemade sausage …
  • uncbbq, Keeping the medium will add a lot of veristility if you cook for more than a couple of people. I find a second egg useful for cooking several items that you want to be done at the same time or for doing ABT's while cooking a lo and slo for …
  • NCque, If you are using a Platesetter you really don't need a v-rack. Just put a disposable aluminum pan under the grill on top of the up-side down plate setter to gather the juices. Elevate the pan with the little green feet that came with your eg…
  • toomsdpt, I have found that leaving the top open while shutting the bottom tends to bleed the heat off the egg fairly quickly. Another thing you can do is add more lump, if you can lift off the grill. I have done a high temp cook and then added a f…
  • QBabe, I was in the Egg store here in Atlanta and BA told me that the Eggtoberfest is "always the third weekend in October".[p]He also said that it would be at the new warehouse![p]Kent
  • Lawn Ranger, One modification that I made was to cut the board directly under the bottom vent short. That way I could empty the ashes into a bucket sitting on the ground. My table has a support under the bottom boards so I only had to cut out a sma…
  • GrillMeister,[p]I have made ABT's complete with the bacon and stuffing up to two days ahead of time and could tell no difference in texture or taste. I would suggest removing from the refrig to come toward room temp before cooking (kind of like stea…
  • Bordello, I did a lo&slo (2- 7# butts) with my small and had to add lump at about 15 hrs. I was cooking at about 230-250° as I recall. They turned out great![p]Kent
  • biglagoon,[p]The BGE store in Atlanta used to have a trade up policy that would allow you to buy the large now and trade in for the XL later. You might want to check on that option (with a local vendor it may not be available?) which would give you …
  • mollyshark, I was talking with the guy at Thermapen and he said you have been responsible for about half of their special sales! Good job taking care of the "normal people".[p]Thanks, Kent
  • sigmore, add 46 more with 6 years of it on an egg or 2
  • Roscoe P. Coltrain, I use liquid soap before putting it over a fire or on the egg. Cleans up nicely. Just don't get it in the pan if you are going to use the drippings![p]Kent
  • Essex County,[p]I've done about a 24#er. Probably could've been a bit bigger, but I don't know about a 32#er. Watch out for the dome thermometer sticking into the bird![p]Kent
  • katman,[p]It is a small ceramic dish that fits inside the fire ring and can be used to hold up a pizza stone or a pie dish to collect liquids. It acts like a plate setter for the small egg. It is about 9" in diameter.[p]Kent
  • GaEgghead,[p]Just got a small at Eggtoberfest to take camping and as long as you don't have to go far from the car or truck it will be great. The small weighs about 65#, so you won't want to carry it far. [p]I was at Target last night and picked up …
  • One of the King's Men,[p]How about some pork tenerloins and some ABT's done at the same time with a grill extender. [p]ABT's are always a hit[p]GO GA TECH.[p]Kent
  • Buzzy,[p]Thanks for all of the help and ideas. I really look forward to trying some fun stuff while camping![p]Kent
  • Michael,[p]I take my turkey breasts and put a dry rub on them and let them cure for 12, or up to 36 hours and them smoke them indirect (over a platesetter) at about 325°. The dry rub can be Dizzy Pig or any of the others that are around. I usually u…
  • Mark Backer, The guy was me. Sorry I didn't respond sooner-baseball is getting to me.[p]The peppers I used were the VineSweet Mini peppers by Masters Touch. Try I got them at Costco.[p]I used these peppers with whipped creme …
  • clueless, Beyond the suggestions already made if you are in the Atlanta area or even close check out the Eggtoberfest in October. You will meet the masters and see first hand the techniques that are not hard. You will really accelerate your learnin…
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