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Bucky Buckshot


Bucky Buckshot
Last Active


  • bbqdoc, Thanks to everyone who responded about my pecan wood. I was very lucky to have a friend who had a pecan tree that got heavily damaged in an ice storm. I have at least two years supply of this wonderful smoking wood. I will use it on my chic…
  • Car Wash Mike, Hey Mike, Thanks for the info, it didn't show up in the other forum in my puter. Bucky
  • EggspertMN, Your "secret" recipe is a real winner. Thanks for sharing, not only the good recipe but also the pictoral tutorial. Bucky
  • mopar400, Thank you so much for the compliment, you don't know what it means to me to hear something like that. Bucky
  • DynaGreaseball, Sorry for not getting back to the computer sooner, the wife had it tied up doing her sewing business. To explain a little bit about buckboard bacon --- traditional buckboard bacon in made from the Boston Butt while Canadian bacon i…
  • AZRP, I tried sending you an email but it keeps coming back saying there is no such email address. If you could send me an email I have a question for you. Mine is [email protected] Bucky
  • Noodie, We fix pork chops more than any other one thing on our egg. I get the best results by cooking one inch thick chops at around 375 direct. I would cook thicker ones at a tad lower temps. Either way I cook them to 140 to 145 internal. Hope th…
  • RRP, I was there but was one of those that forgot to take my camera. There were some there however that were taking picturs, hopefully they will post some when they get home. Bucky
  • Dr . Walrod, That sounds like an excellent recipe. I printed it off to add to my recipe book and will try it on my nest one. Bucky
  • Dr. Walrod, Just wondered if you have considered spatchcocking a couple of fryers. It is so dead simple and fool proof even I can do a good job on them. Once they go on a raised grid with a drip pan at 375-400 degrees for just over an hour, no turn…
  • Pork Butt Mike, Thanks Mike, this recipe sounds like a good one, I will try it. Bucky
  • Superglide, Here is a method we used last Sat. at the tailgate party that everyone raved about and it is dead simple. I slice the potatoes longway into six or eight slivers, depending on the size of the potato. Place them on a piece of heavy duty …
  • Bob In Texas, It is the thickness. Bucky
  • Egger, A great way we have found for egging potatoes is to slice up the raw potato and place it on a piece of heavy duty foil along with some veggies, a little salt and pepper, a little butter and a sprinkle of water. Seal up the foil and place it …
  • BC/DC, Welcome to the club, if you enjoy you egg like most of us do you will feel it's ome of the best purchases you ever made. If you have any questions about your egg this forum is one of the best places to get it answered. Bucky
  • Midnight Smoker, I have had the same results as you with beer-can chicken. I corrected that problem by spachcocking them. By doing that I have had perfect results every time. Just a thought. Bucky
  • MollyShark, The pork industry recognizes that in their effort to lower the fat content in pork they have also lowered the taste. They are working on the problem but it takes time. It took 40 to 50 years to breed hogs with less fat, lets hope it won…
  • Brunomax, I know the egg itself does not need to be seasoned, I think what the other posts are referring to is the gasket. It does need to be handled gently for the first half dozen cooks or so. Good luck with your new egg. Bucky
  • proudpapa56, No, frozen pizza's do not need to be thawed, in fact the diretions advise against it. Just get your egg stabalized at the recomended temps on the box and you should be good to go. Hope this helps. Bucky
  • rabrijumo, Welcome to the land of eggheads!! I hope you enjoy your egg as much as I and seemingly everyone has. One thing though, you really don't need to soak you wood chunks, they work equally as well dry as they do soaked, maybe better. Just kee…
  • Bucky Buckshot, Boy, I was on my second Martooni. I didn't mean to say 122 degrees, it should have said 222 degrees. I think, Now I am on my third one so I am not responsible for nothin. Bucky
  • Tom, If I were you, unless you like your prime rib really really well done I wouldn't take it up to anywhere near 170 degrees. Here is how I do mine for medium to medium rare, I cook mine indirect at 250 degrees until it has an internal temp. of 1…
  • orion11, Again thanks for the info. I have it ordered and it is being shipped today. Bucky
  • orion11, Thanks for the info, I will try them, Bucky
  • orion11, Nice pictures, just wondered, where did you get the holder for the grill thermometer. I like the looks of it and would like to get one just like it. Thanks Bucky
  • probe1957, Having problems lighting used lump seems odd to me as I have never had that problem. Maybe the fact that I use a Mapp torch is the difference I just don't know. By the way, which way does your fire grate face, concave up or down? It is b…
  • Riveregg, I bought a Rubbermaid storage unit from Menards that works very well for me, sorry no pictures but it is four ft. wide, six ft. tall and eighteen inches deep with three shelves. Gives me plenty of room for all my goodies including lump an…
  • Celtic Wolf, No, not related but thanks anyway. Bucky
  • Richard, Thanks a bunch for the link to smoked turkey legs. I printed it off for my recipe book. Bucky
  • Braddog, I could be wrong but it looks like, (in the picture) that the fire grate is in upside down. I works best with the flat side up and the concave side down. The reason I brought this up is because my son bought a lg egg a month or so ago and …
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