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  • RRP, Sorry, I failed to metion, but yes it was the original type felt gasket. I did take my time cleaning off the old gasket (paint scrapper, wire brush and rubbing alcohol) and thought that I had gotten it all off. At this point, I am not as con…
  • reg, The last several long cooks I've done, I have used the following method to start the fire. First, I pull out the unused lump from the egg and put in a chimney starter, adding some new lump to fill the starter if needed. I set the starter on …
  • djm5x9, I tried these a while back, but I had to pull the bacon off before the scallops were done because of the flare-ups. How do you avoid that from happening? Do you pre-cook the bacon?[p]Thanks, Chipper
  • Don, I have done three butts using the grill extender. However, common sensically, the larger the butts, the tighter the fit. I did three 9-10 pounders at one time on my large last month and there was not a whole lot of extra room. They were all…
  • J Appledog, That sounds like a better idea. All I had on hand were the deli slices. Next time I will plan ahead and get the chunk o' swiss. What time & temp do you use?[p]Thanks, Chipper
  • RhumAndJerk, A couple of weeks ago I did some pork spares on my small using this method. They turned out great. I thought that they would be drier than the ones that were cooked on the large using the 3/1.5/1 method. They did get done sooner, so…
  • sprinter, Did a couple of Vidalia's on the Egg for mother's day. Some butter, salt, & pepper and wrapped in foil. Cooked at the same time the 'taters were on (between 325° and 400°) for about an hour. Tasted as sweet as candy.[p]Chipper
  • TomH, I installed my large into its homemade table mostly by myself. First, I took everything out from the inside. This makes the weight at least manageable. I then layed a old tarp (apporx. 8'x12' in size) over the cutout where the Egg will sit…
  • Spin, Thanks for the reply. [p]Happy New Year to you and your family. Chip
  • Char-Woody, Thanks for the response. Sorry, I didn't mean to give false credit. I think one of his posts was where I picked up this trick for starting high temp fires. I normally use an electric starter and have had trouble getting over 500°. Ha…
  • Mop, I think it's the difference between 'Marketing Numbers' and 'Engineering Numbers'. The Marketing Numbers usually come with the disclaimer "Your actual milage may vary.":-) I have found a 20# bag will last me anywhere from 2 to 6 weeks. [p]H…
  • Car Wash Mike, Don't laugh, it's not far from the truth. Here in "Hotlanta" yesterday morning it was 30° with 1" - 3" of fresh snow on the ground (this brought our yearly total to 1" - 3".):-) All of the schools were closed and just about everyth…
  • Vanni Fucci, I brined two turkey breasts in the two gallon Ziplock freezer bags (one per bag) with a gallon of brine apiece. I stored them in my Igloo cooler with a couple of gallon jugs of ice. When I retrieved them after 24 hours, there was abo…
  • Bamabob, Maybe this chick was a Demicrat? ;-) Seriously though, were you hitting a bone that was out of place, or was the chicken partially frozen when you put it on?
  • Gfw, Man that looks good! I think I will give it a go this weekend. Thanks for the link. You've got a great site.
  • Gfw, I'm not really a beginner, but I still have a lot to learn. I did the pulled pork this past weekend. It took a bit longer than expected. I put the boston butts (2) on at 9:00pm Friday. After about 14 hrs., the internal temp seemed to plate…
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