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Last Active


  • Likefre,[p][p]Where did you get those and how much? [p] Thanks!
  • Gwen,[p] Bone-in! [p]John
    in Bone in or not? Comment by JM June 2005
  • Citizen Q,[p] I checked the probe and even inserted a second thermometer in a different area of the brisket. They are only 1-3 degrees different.[p]John
  • RRP, That's about right - virtually no gasket left - but I really didn't have much problems with air leaks. I've used the egg - average 2 times per week (year-round).[p]After sitting overnight - it seems the front is better than it was when I firs…
  • RRP, My first felt gasket has lasted 3 years. When I purchased the egg (I paid $650 for the Large) I requested that he also include a replacement gasket at no charge. He normally charges around $12 for the gasket.[p]I have read the postson the fo…
  • The Naked Whiz, Thanks for the advice. I think you are probably correct. My only problem with adjusting the band is it appears that when the dealer put the egg together when it was delivered - they used some type of clear silicone or adhesive to …
  • BeerMike, Just curious - why is it important to arch up the meat in the foil to avoid the juices on the meat? I do not believe I have heard this before. JM
  • Rookie from the West, No question - your temp is too low and 7 - 9 hours way too long. I agree with the other posts below. Consider 240 -250 grill temp for 5 - 51/2 hours. Also - read about the 3/1/1/ method.[p]Another peice of information that …
    in Tough Ribs Comment by JM March 2004
  • virginia, Yes Virginia - there is a difference. As mentioned by Washog - if you are only getting one egg, the versatility of the large will expand your grilling options. When your neighbors discover that you are cooking on the egg - you will have…
  • South O, I to have used the 1 hour foil method and it does appear to increase the temp of the ribs rapidly. I notice that after I remove from the foil (approx. 10 minutes) and continue cooking, the meat temp will drop 20 degrees out of the foil. …
    in Ribs in foil? Comment by JM April 2002
  • Eggaholic, I haven't tried purchasing premade dough + there is not a Publix here. I prefer making my own. Using the bread machine is pretty painless and doesn't take long.[p]Some time back someone suggested checking out the local pizza restaurant …
  • sdbelt, I'll give that a try next time. I'm in the process of making pizza tonight and have a little extra time on my hands. Hope you get to eat soon. JM
  • Nature Boy, Thanks for that tip on choosing a flexible brisket.[p]I think I might be overcooking this meat.[p]Thanks.[p]JM
    in Brisket Woes Comment by JM January 2002
  • Nature Boy, Sounds like DavidR and I are having the same problem with the flat portion. I guess I never considered asking the question what is tender and not tough. I know that it is not going to fall apart like pork butt but its got to be better…
    in Brisket Woes Comment by JM January 2002
  • Nature Boy, Its gonna be fun.[p]Thanks for your help.
  • Spin, I had my butcher cut me a large piece of fat to go over the brisket. [p]The flat is only about 2 inches thick. Is that a normal thickness for a flat?
  • Nature Boy, Thanks for the help. The big event is tomorrow night. We are having around 20 people over for a little food and music. People are bringing their guitars for a little jam session.[p]Where should I expect the plateau for the brisket? …
  • Spin, Do I have to wrap the brisket in foil?[p]I appreciate your help with the time information. I had read some of the receipes that said to expect around 5 hours. Can you imagine why?
  • Nature Boy, Thanks for the info.
  • Nature Boy, I think you are exactly right. The temp was really 200* when the ribs were.[p]Can you do a good batch of ribs without using the foil? How do you keep them from drying out? [p]JM
  • Tim M, I think you are right with the low temp. I figured if it was good enough for pork butt that I would try to low cook with ribs--big mistake. Very dry. I will raise my temps next time.[p]The first time I cooked them I really did the 2 -1.5 …
  • Nature Boy, Yes I did look at some other signs for doneness. I even cut off a piece (using a knife-not the twist) to sample a piece and they were not coming off the bone. I did this way to late. I think by this time they were already dead.[p]I h…
  • Nature Boy, A little late but I'm ready to try again. I thought the plateau was around 170*.[p]I kicked up the dome temp to 300* for another 2 hours before the meat temp finally got to 178*. This made the total cook time a whopping 8 1/2 hours. T…
  • char buddy, 178-180 is what I will shoot for. I've be cooking indirect at 225 - 250*. I am in my 6th hour and my meat temp is only at 160*. Any suggestions. JM
  • davidm,[p]Thanks for the info. I figured it would be similar to pull pork - 190*+.
  • GeoM, Hey Bro - I think I'd go have dinner over djm5x9. That pic of those rib look mighty fine. Call me when you get a chance. JM
    in Smoke rings Comment by JM August 2001
  • Char-Woody, This helps alot. I thought that the temp would get to high. I will give this a try next time.[p]Another quick question - Do you prefer using your fire bricks rather than the Plate Setter for indirect cooks like the Boston Butt? I trie…
  • Char-Woody, If I were to wait to put my wood on the hot fire, isn't it difficult to get the temp back down if I am doing a long cook with dome temp 200 - 220*? JM[p]
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