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grilln & chilln


grilln & chilln
Last Active


  • I've pulled mine several times in the mid to upper 180's and never had a problem. They always pulled just fine. If it's been 1.5 hrs per pound or more and if it's already falling apart, it's probably fine to pull. Just my 2 cents.
  • Quick solution, get a guru or stoker and simply play golf, fish or hunt while the "assistant" cooks for you.
  • try marinating in sweet pickle juice overnight.
  • Choose a marinade of choice. I recommend cooking to 145-150 (plenty to kill any trichynosis). Cooking to 160 will tend to dry them out. Just my 2 cents.
  • For what it's worth, I cooked a 7.5 lb butt this past weekend at a dome of between 230 and 240. It cooked for 17 hours and I could never get it over 184'. Time (and guests) demanded I pull it at that temp. Though I was afraid I hadn't waited long…
  • toomsdpt, Were doing a big butt and two chickens for the family get together here in Alabama. Smoke on..
  • get the fire going and then stir the coals a little just to distribute the fire evenly. just my 2 cents
  • The egg or any other ceramic beats any webber or gasser hands down for all the above reasons. pp
  • Try 1/8-1/16th inch open on the bottom and only about 1/8th gap on top. This works for me.
  • You could just drape a curtain of aluminum foil underneath the main grill, haning it from the main grill. That would catch the fat as well as shield the butt from direct heat. I don't think it really matters what you use to block direct heat as lo…
  • I'm taking note of that one gordo, sound like a winner, 350-400 indirect just takes way too long on my spatchcocks. Thanks for the contribution.
  • I just did a 4.75 lb butt last night. It still took 10+ hours at a dome temp of 235-250. I put it on at 12:30 am and pulled it off at 11:45am. It was 195 internal temp. No guru or stoker, just stabilize the temp and let her roll. Plan on 2+ hou…
  • Just don't mash them on the grill while cooking. It squeezes all the juice out of them. I would cook them direct on about 450 dome temp. Just turn them every 3 minutes or so. You may need to rotate them around a bit if one is in a hotter area th…
  • I just fire mine up to about 650 or slightly more. It burns off any thing on the main grill.
  • pizza stone needs a couple inches of space from inside walls to get good circulation. You could always just make a foil shield. Just put 2 or 3 pieces of foil together, fold up the edges to keep drippings from spilling and your set. It's not as g…
  • SJ, I would sort out your lump placing larger pieces on bottom level then place medium size pieces ontop of that, then smaller pieces on top of those till filled up to top of firebox or slightly more. Get the temp. stable (for a couple of hours) a…
  • Marinade it in a good steak marinade overnight. Then as rr says cook it to medium rare. If its a back strap (Loin), cook it on direct heat 450-500', 8" sections. Just cook it till it starts to firm up, rotating it every 4 or 5 minutes. When its …
  • Ditto the temp of 375 or higher. If cooking indirect, don't be afraid to go to 400. It will cook faster as well. Another suggestion is to do spatchcocked chicken (butterfly it by cutting out the back bone and lay it bone side down (don't flip) an…
  • what size pan is that and on what size egg??? I am trying to decide on what size paella pan to get. Thanks
  • well I cooked them indirect doing the 3-1-1 method. They came out mushy and somewhat dry. Very tender but perhaps overly so. Can you over cook them??? I cooked on an elvated rack with a dome temp fluctuating between 250 and 310. How long after …
  • I'm not an official Egger since I actually have a competitors model (GD), but I'm way into ceramic cooking and would love to attend something if it's in central Al (if "step children" are welcome). I'm in Anniston
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