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  • Well..... it took 9 hours for the small flat brisket to reach 190 internal temp. The out side was charred looking.... which was OK.... it was tasty, but alittle on the dry side. After I steamed some pieces in a pan with water it was better. If I do …
  •  I put a rub on it last night....put in fridge overnight...I put it in at 8 this morning..... after two hours (10am) the temp stabilized to 245.... Do not have temp probe in meat yet.....I figured I wait for a few hours before I do that. Regarding m…
  • Hey Judy... a very nice finished product! What a great guy your son-in-law is to make that for you. Happy cooking!
  • I have been roasting my coffee for about 6 months now.. and I will never buy roasted coffee again. Don't laugh..but I do all my roasting in hot-air popcorn makers....I'm sure alot of you know about that.... Well for me, it works very well, I am happ…
  • That was my first eggfest. Lots of great food on the eggs. I am definately gonna have to try to make those stuffed jalepenos wrapped in hamburger/sausage things.... Anybody know who won the egg???
  • This is the cart I made for my small egg from the one I saw on TNW site:
  • HungryMan,[p]Looks very good! I like the stone touch. Can't wait to make my new table for my large....
  • Dut,[p]Welcome home and thanks for your service to our country.[p]I was glad to help your wife decide... I believe we all were. WOW! what a great wifey you have!! Getting you the 2 eggs AND arrangng to have a really kick-butt table made for you too!…
  • Skyhopsing,[p]Veerrrry nice table. I like the granite base too. I can't wait to start my new table for my a month or so when it cools off to the 90's during the day.
  • AZRP,[p]I know there are people with eggs "here" on this forum from AZ. But I have not personally met/talked to anyone else here in AZ with an egg. An eggfest here would change that for sure.
  • dimplesmom,[p]Oh come on now ..... I will never admit to that..... The only way I would admit to being somewhat pitiful is if I went to a "pity-party" with other eggers....then we could all counsel each-other....haha[p]BoB
  • Freddie,[p]There is also a bbq galore at 77th ave and west bell rd. I bought both my large and small eggs there.
  • AZRP,[p]I'm in north phx. I would definately go to an AZ eggfest. That would be fun! It needs to be between October and March sometime. I am the only one I know in phx with an egg. My family & friends have gassers. They all love my food when I c…
  • Shoat,[p]You're excited as a well you should be. Pitiful?? I don't think so....not here anyways. I think there is alittle kid in alot of us with our eggs, tables and accessories and the kid-like enthusiasm we show. Have lots of fun and go…
  • wife,[p]First of all, I appreciate your husband's efforts for serving our country, and I acknowledge you for loving and supporting your soldier-boy hubby. NOW.. for the egg stuff. If you have the money..... and REALLY want to suprise him, and he RE…
  • shelly,[p]Hi and welcome to this forum, which you know already. If you have an 'outbuilding' to house your egg, can you cook inside of it? does it have good ventilation?? You may want to consider a moveable table/cart for your egg. Check out the Na…
    in I'm in!!! Comment by bobinaz August 2007
  • Smoke2much,[p]Like WOW!! Great job of protection. I wish I had your skill with "belt AND suspenders stuff". You could almost drop that from an airplane on an island and it would be OK. The guy on the island would never want to leave if he had an egg…
  • Judy Mayberry,[p]Where's your next party at!!! Can I come??? Judy... you really have the touch of cooking AND organizing! Way to go!!
  • Fidel,[p]Great job on the table. I will be making a new table for my large after summer is over.
  • jonah,[p]What I do to 'burp' my eggs(large & small) is to just before opening, I open the top vent all the way, open the bottom vent all the way. You can see the rush of heat and/or smoke escaping quickly out of the top. After 5 to 10 seconds or…
    in flare up Comment by bobinaz July 2007
  • AZ Traveler,[p]They look absolutley wonderful! I thought I smelled somethin' good last night....
    in Beef Ribs Comment by bobinaz July 2007
  • RibDog,[p]I have a pampered chef pizza stone. It is 16" and has a pattern on the underside making it over 1/2 inch in places. I use that for my large egg. I have a small 9 inch stone (maybe 1/4" thick) for my small. Don't know the brand. But the pam…
  • Judy Mayberry,[p]Congrats Judy!!! Maybe it was the lump or how high your lump was. At any rate, now you know what works for you in your small egg. Start searing those steaks!!!
  • stephen,[p]I sometimes only add one small wood chunk (maybe half the size of a bar of soap) to a bunch of chicken cooking on my large egg and I get all the smoke flavor I want. I do not soak the chunk either.
  • Sirhuntsalot, Welcome. I'm sure most any of the drinkin beverages you have seen here are strictly for food flavoring...yeah, that's it. Drink or no drink, it is the food and eggware that we focus on.
  • Reb,[p]Please forgive me.....I know what you are talking about. My nephew was looking over my shoulder when I read your post and got all excited.... I assured him that your post and this site was all about cooking on the big green egg and NOT about …
  • Just an added note: I put a dab of silicone sealer under each egg foot so it would not shift on the tile.
  • Eggfoot,[p]Very cool...nice wheels too. I do enjoy having separate carts/tables for my large and small eggs though. I need to put an umbrella on my large table.
  • OK try again..

  • hayseedpaddy, definately - large and small eggs together
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