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Mark from Utah


Mark from Utah
Last Active


  • bbqdiva, After looking at your web page, it reminded me to explain the difference btw barbecuing and grilling. Thanks, Mark
  • BlueSmoke (Ken) There are usually about 10 people or so at each meeting. A sample is a good idea, but getting it to them hot might be a challenge. Thanks for your help, Mark
  • Bullet, Even better. Check out the grate mates made by Chubby. I think that you can find them on the Naked Whiz's site too. I bought the deluxe model and love it. It is more versitile than the platesetter and adds much more functionality to the…
  • Brunomax, The guava wood is by far my favorite. I can't find anything else that even touches it. It works great for everything and my wife even approves of it - she doesn't like too smokey of a flavor. I used it last week for my brisket which tu…
  • Try this link. I haven't tried it yet, but it looks good and fairly easy. Mark[p][p]
  • Toy Man, Thanks for all the info and the great idea for the table. Mark
  • smokin-mel, This weekend I had a problem of my own. About 30 minutes after checking the temperature on my small BGE and all was well at 225 degrees, my wife came in and told me that something was wrong with the Egg because the temp was 100. I cou…
  • jake42, I'm glad you asked this question. I think that I am doing too much cleaning too. Before every cook I stir the left-ever lump, making sure to put big pieces over the vent holes on the bottom sides of the egg so the vents do not get clogged…
  • tach18k,[p]I have done ribs with mixed success. Yours looks just like my wife and I have been trying to achieve. I am going to try your method this weekend. [p]Thanks for sharing, Mark
  • Uncle Phil, Same thing happened to my placesetter. I used JB Weld. It has held just fine. Good luck, Mark from Utah
  • Mollyshark, I was afraid that I would have to refrigerate and then reheat. If I had a good reheating method that made it taste as fresh as possible and not dried out I would be happy. [p]I guess it is better to have this quandary than not have it…
  • Lawn Ranger, I am in the process of deciding what table to build for myself and this one is about the coolest table I've seen. Do you have any written plans or have you just modified this until you came up with this ultimate design? Thanks, Mark …
  • BGEBrian, I've tried several methods and settled for the green gel. [p]The electric starter worked OK until I got careless one time and set it on the edge of my BGE and burnt thur the felt gasket. I mentioned this incident on the BGE Forum and in…
  • Thanks everyone for all your suggestions - I'll give it another try. Mark
  • BlueSmoke, Thanks for compiling all of the recipes. I look forward to seeing what was egged there. [p]What is QBabes website address? I tried googling it but ended up with some pretty interesting results, none of which were correct. Thanks, Mark
  • eggor, Thanks for getting clarification on this for me. I like the smoke flavor, but did not want to ruin a 16 hour cook by adding chunks towards the end. I think I will try it and see what happens. Mark
  • Pakak, It looks like to me in the last picture that the ribs are on the top and the butts are below them. [p]We do not have any snow on the ground in Salt Lake City, but there is a ton of snow in the mountains - where we like it. My wife works in…
  • BGEWDE or anyone who can comment, I am still pretty new to this. I see in your last picture that you are adding wood chunks to your charcoal. I was always under the impression that if you add additional wood chips after the cook is started then t…
  • The Naked Whiz, What grill temp and meat temp are you shooting for. Are you cooking it just like a pork butt? Thanks, Mark
  • Car Wash Mike, You'll have to let us know how it turns out and if it is good, precisely what your technique is. [p]It seems like with the help here I have pretty much mastered everything but jerky. I have tried it several times and just cannot ge…
  • Chubby, Boy does this look good. What did you use for the rub? Thanks, Mark
  • Pigasso, I would consider putting them on at 10AMish since you will home to take them out of the refrigerator at that time. You can then check on the fibs when you come home at 3PM. In case they need more time to cook you will not be cutting it s…
  • Louisiana Redneck,[p]I am glad you asked this question. I have exactly the same problem. I can do everything except for steaks and jerky. I look forward to reading the replies to your question. Mark
  • GrillMeister, Thanks, that's it. [p]I keep reminding my wife that this would make a good Christmas present.[p]Mark
  • Tar Heel Smokey Mon, People have been posting here that Costco has the silicone mits for about 20 dollars - a very good deal. I think that included 2 mits and one potholder. Mark
  • sigmore, I am 43. [p]Been egging for less than a year, but love it. [p]I have a large and a small. They are not too common in Utah, but every once and a while I'll find someone who know what they are. [p]Mark
  • Bonnie, I got this link from an earlier post. I hope it works. Mark[p]
  • PapaQ, Thanks for your quick rely. This is exactly what I wanted to know. I will look at Wes's site also. [p]Thanks again, Mark from Utah
  • Mike in MN, Thanks, I didn't even consider the smoke - which is why I wanted to use the BGE for the turkey legs in the first place. I just may use the small after all. Mark from Utah
  • JeffDuluth, Next to the BGE, the best thing I ever bougt for bbq is the bbq guru. It takes about 5 minutes to set up and ever since I bought mine I have not had a fire go out, become too hot or too low. If you haven't already, take a look at it. …
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