Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pot Licker


Pot Licker
Last Active


  • SMITTY, nice site, I wondered about the different woods and uses. Jeff
  • Rick's Tropical Delight, Looks good and something I need to try, I really need to figure out how to get smells over the net, A fattie, pepper jack and a cold one would be a good day.
  • thirdeye,Yahoo, I am honored to accept this prize and use it to the best of my egging ablity. Now if I could win a Ford truck.
  • thirdeye, I would guess a grate lifter
  • BajaTom, That is part of the fun of cooking meatloaf, you never have to do it the same way twice. I have found that skinning and adding a couple of brats gives it a good flavor, good luck on your search and when you find the right one post it.
  • Willie, No, the skin never did crisp up, I think because of the indirect heat and low temp. But with the fat it had on it we didn't try to eat the skin anyway. The wine we used gave it a purple tint, which made for an interesting appearance. I bough…
  • ToddM, Thanks for the insight, on the duck. Any thoughts on doing a duck and chicken together, or is it like Ghost buster light beams that should never cross?
  • Anita, If you go to the profiles you will see some more tables that people have built. I like what Smoke-N-Smirk has for his table, and in time, I hope to pay him the compliment of duplicating his design.
  • Smokey, What type of cheese did you use, chedder? Also what wood chips and time, it does sound good.
  • Penfresh, To bad about your legs, I do my Turkey legs at 300 for about 45 minute with either a Dizzy pig rub or Billy Bob's Rob and enjoy them greatly, keep trying and good luck.
  • Mark, I am in the same boat, minus the Brother in law, I started about 8-ish and decided that the temp would be fine at 1:30AM. At 6:00 this morning my internal BBQ clock went off and I found everything to be good in the world, temp 235, butt 183, i…
  • Bobby-Q, I appreciate the offer but I would hate to see you get hurt. I better just keep it here, thanks for the offer though.
    in Wet Egg Comment by Pot Licker July 2004
Click here for Forum Use Guidelines.