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!


Followed by 1 person
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.



Last Active


  • "cilantro lime corn" Sounds interesting - tell me more. OctoberGlory
  • Here you go Zilm, Big Green Egg (770) 938-9394 (770) 934-5300 3417 Lawrenceville Hwy Tucker, GA 30084 OctoberGlory
  • Hi cpbatl, I keep a fire brick on my table next to the egg and a fire brick on the lower shelf near the bottom of the egg. When I pull my grate off I simply set it on the fire brick. Same with the plate setter which goes on the other fire brick…
  • After many years of use if my two eggs (1 large & 1 small) were stolen (gasp) tonight - I'd buy 2 new eggs tomorrow without hesitation. OctoberGlory
    in PRICE Comment by OctoberGlory March 2006
  • JR, After you get your MAPP torch order the Club from the folks at the link below - you'll be very glad you did. MAPP torch + Club = Quick, Easy & Dependable fire starting.…
  • Lockjaw, Like you it's just me and the wife. We started out with a large and years later added a small - great combination for the two of us. OctoberGlory
  • Brett, I did a 4-1/2 lb. brisket on my large the other weekend that had a beautiful smoke ring. It was 9 hours indirect at 240 dome temps with a couple chunks of mesquite to get the smoke going at the start. Tasty. OctoberGlory
  • Citizen Q, Installed the Rutland on my large years ago - no problems. OctoberGlory
  • Frank, I bought a cover about 8 years ago. I think I used it for a week or two and haven't used it since. My large and small are on my deck fully exposed to the weather all the time…absolutely no problems. OctoberGlory
  • Nancy, Did you put your pizza stone on an inverted plate setter or directly on the grate? OctoberGlory
  • If there is no roof over the patio - then no problem - the fence is not in danger. Don't worry about damage to the egg in a move as they're very, very durable. Just secure it so it doesn’t bounce around. My wife loves our egg. Hamburgers for l…
  • It won't help you now but with a new Dutch Oven you'll want to check out RFD TV's Dutch Oven & Camp Cooking Show. Everything is done over an open fire, but there are some great recipes and you can easily adapt them to egg cooking. OctoberGlo…
  • I'd do the spare ribs early - then wrap'm in foil and put in a cooler to rest. Then put on the country ribs timed to come off when you're about ready to eat. When you take the country ribs off - pull out your spare ribs, brush with BBQ sauce and f…
  • I'm not familiar with Elgin Sausage, but I do bratwursts, hot dogs and kielbasas with excellent results. I usually just bring the egg up to cooking temperature and put those puppies on direct. Any flare-ups are easily extinguished by closing the v…
  • If portability of your egg is important go will the Small. If that’s not an issue I'd go with the Medium. I cook for 2 on a Large 80% of the time (20% on my Small) and it's nice to cook extra for leftovers. My Small can get crowed pretty darn q…
  • You made the right choice. I started with a Large, bought a Medium, sold the Medium and then added a Small. Now I've got a great combination with the Large and the Small that meets our needs. Enjoy. OctoberGlory
  • The cooking grate on my small egg in the nest with casters is 25" from the ground. I'm over 6' and it is a tad bit low, but not bad. The big plus is that I can easily look in the top and see how the cook is progressing. When ever I get around t…
  • Coat with Kosher Salt and Lawry's Seasoned Pepper. This is a nice combo - simple and very tasty. It really lets the flavor of the meat come through. OctoberGlory
  • I agree with Ron - you'll want that manual seal button. I've got an older machine and I use the manual seal button often. I like to smoke two chickens at once. We'll de-bone them; make a meal then vacuum seal the leftovers in two cup bags for t…
  • No special techniques needed for Bubba burgers. Fire up the egg around 350 and cook as usual. These burgers produce a tremendous amount of smoke from all the fat dripping on the coals. Quick and easy - enjoy. OctoberGlory
Click here for Forum Use Guidelines.