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  • Just a simple inexpensive set-up, cinder blocks.
  • Tim What you are seeing is normal, you are in the plateau and it will take hours to get thru.  Be patient and all will turn out well.  Yes the meat temp can drop but not to worry, just keep your dome/grate temp steady at 250'/225'. Bob
  • I just went thru this the other day.  What I did was to light a starter cube, hold it vertically and slide it thru the top grate and drop on top of the lump.  Mind you now I can get my arm into the top vent, you might need to use long tongs or somet…
  • Congrats on your decision, you will not be disappointed. 
  • FWIW, I happen to own both, a large BGE and an Oval XL.  They are both great.  I got the BGE first then bought the Primo.  I love my Egg as it is a rock solid cooking machine that I can setup and walk away from without worry, and it is very fuel eff…
  • Your dealer should be able to give you the prices.  Unless of course you are in my neck of the woods where the local dealer doesn't know anything about BGE.  I even had to provide him with part numbers for the items I wanted, which he did not stock …
  • I always use Wicked Good Weekend Warrior, nice aroma and lasts a long time.  I tried Ozark Oak recently and was not impressed.  Visit the Naked Whiz site for many reviews, as we all have different likes and dislikes. 
  • Well if you have been cooking for 2 1/2 weeks now see how much lump you have gone thru and calculate the remaining based on your usage.   I only cook on weekends with an occasional weeknight thrown in and I get about two months out of 22 lbs.  Some …
  • If you make it a habit to burp all the time; you won't have to remember when you do a high temp cook. Better to be safe than sorry. Been there; done that; still learning.
  • Little Steven, thanks for that info, I think I'll go with the chuck. Moose was taken Saturday (opening day in NH) and is at the butchers now. Everyone else thanks for helping.
    in Moose Comment by NU2BBQ October 2010
  • Hams on a BBQ forum , guess there's a few of us. NU2BBQ (kb1dia)
  • I live in New Hampshire and mine stays outside year round. In the winter I do cover it to keep it from freezing together but other than that it still looks great. Oh ya I've had it for about 5 years now. There nothing like firing it up on a col…
  • Not sure about a warming drawer but I wrapped mine in foil and a towel then placed it in the microwave as it is a tighter space and insulated. It held the brisket until I was ready to reheat it when the guests arrived.
  • I pulled mine at 190', it was 14lbs and went 18.25 hours. I had to set it aside for 8 hours wrapped in foil and a towel placed in an insulated container. I then reheated it still wrapped in foil for 2 hours till it got to 195'. It was tender, jui…
  • Better late than never. The brisket was done 6AN Sunday morning, 18.25 hr cook. Way too early for my guests but I wrapped it in several layers of foil and a towel to rest in the microwave (it's small and insulated), I reheated it (still wrapped i…
  • Thanks Thirdeye that helped. So 8 hrs into a 14 lb brisket cook and the temp is 166. I was figuring this beast would go 21 to 28 hrs at 1.5-2 hr/lb. Is this normal in that this temp will now hold for hours like a butt does?
  • I thank you. Have an eggcellant weekend.
  • Yummy, I wish I could find a place where they are growing nearby, as the price is quite high at the local store.
  • Results were very good. I smoked it at 250 for about 7 hours then turned it up to 300 for an hour and again to 350 till it hit 160 degrees, all in all it took just under 9 hours for the 16.7lbs. It was not what the family expected but it tasted gr…
  • Stripsteak I know that now and I'll live with what I have, thanks.
  • Very nice, I love the idea of placing the potatoes on top like that. Those racks are great, I have 4 of the non folding type. Enjoy!
    in Loaded Egg Comment by NU2BBQ April 2010
  • Are you sure the thermometer didn't go completely around once making the temp say 1000 degrees or something like that? Mine did that once and it took a few minutes to figure it out, thermometer read 250 but coals were glowing like the space shuttle…
  • You got it, I did find a product that helps, it's called "White Mountain Insect Repellent". It's DEET free and costs a pretty penny. I bought a bottle last year and still have most of it. It's made in Merrimac, NH. I got it at a local hardware s…
  • That trick is for the common house fly, the black flies I was referring too are sometimes called "no see ums", tiny little buggers that get in your face and don't leave, bite like all get out and itch like heck. Trying to describe these without swe…
  • Google Bat house Plans
  • Have you considered a natural defense such as putting up bat houses? Bats eat a ton of mosquitoes nightly. I don't mind the mosquitoes it's the black flies I can't tolerate.
  • Well I finally got around to cooking this thing and to be honest I was not impressed. I smoked it at 250 on a raised grid. It tasted OK but it was a bit dry. Merry Christmas all
  • Here's 3 suggestions found here and there. Cook it to 200 internal temp and it will pull just fine. indirect at 275 degrees, couple of chunks of hickory. Around 3 hours, maybe a little longer if the quarters are huge. Take off when they are a…
  • Well good morning Is the egg still available? How much are you asking for it? I'm in NH. Bob NU2BBQ
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