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  • Big game today! That's why I'll be here cooking all afternoon -- gives me something to do during commercials! I'm a professor at State, but my wife went to UNC ('93). We'll both be pulling for Carolina today. Are you local?
  • Thanks for the tips. I get my pork from a local (albeit still commercial) producer and have always been happy with their quality. "Heels" wouldn't by any chance be of the Tar variety, would it?
  • Every summer, I smoke a ridiculous number of tomatoes on my Big Chief electric smoker. I then freeze them to use throughout the year. My suggestion is that you smoke the tomatoes ahead of time and then pass them through a food mill to remove skins a…
  • Awesome site! I'm looking forward to seeing some other cooks/cookers on there. Care to share the details of your homebrew controller? I've often thought it would be pretty straightforward to make one, but I haven't ever tried.
  • All -- Another note -- I had my Egg in pretty good shape after the rebuilds this morning and then put some baby backs on. They're cruising along at about 225 right now and the Egg is leaking like a sieve. This is the same thing that happened afte…
  • Fidel -- I generally smoke with hickory, oak, and/or fruit (predominantly apple) woods. I use either Royal Oak or Cowboy charcoal. I have used chips, chunks, or a combination of the two. I typically mix some unsoaked wood in with my lump and plac…
  • Fidel -- From my response to Wise One: "My ribs are pretty "standard" -- dry rub, platesetter legs up, drip pan, cook at 225-250, sauce during the last 30-60 minutes. I've found that I can't get them as smoky as I like on the Egg. When I have tri…
  • Hungry Joe -- Thanks -- maybe I'll give that a try. Matt
  • Fidel -- Thanks -- what I can't figure out, though, is that I've had my Egg for about five years now, so it's not like I'm just beginning. That said, I cooked on a Weber kettle for 15 years and an offset smoker for 6 years before getting my Egg. …
  • Wise One -- Thanks for the response. My ribs are pretty "standard" -- dry rub, platesetter legs up, drip pan, cook at 225-250, sauce during the last 30-60 minutes. I've found that I can't get them as smoky as I like on the Egg. When I have tried …
  • That hardly sees necessary -- maybe we missed something the first time around?
  • After he left, the underbite was only about a quarter inch and the dome and base were at least touching by the hinge, though not as tight as when I first got the Egg. A couple of high-temp cooks, and it has worked its way real crooked.
  • Alton Brown's recipe is solid. I add more heat than he calls for. I'd love a copy of ThailandBBQ's recipe, though.... Matt
  • Thanks, Anthony -- I'd love to see a couple of pictures of your BGE setup. Seems like it might be a bit tougher than the WSM setups in the links. Matt
  • Again, I don't even have a table, so others should confirm, but my understanding is that the feet are the bare minimum you should use. A stone paver (just a few bucks at Home Depot) is preferable, a paver + feet is best. Enjoy. Matt
  • I've been really happy with them. Be sure to make the tzatziki, too -- it's top notch. My wife makes it all the time just to use as a dip for veggies and chips. As an added bonus, we think we get the best texture using Choban nonfat Greek yogurt (av…
  • Awesome story -- and a beautiful table. I'll let others with more experience with tables confirm this, but my understanding is that you are going to want a stone paver and some feet under that Egg to protect your beautiful table. Matt
  • Anthony -- So the blower is attached directly to the aluminum plate that slides into the bottom vent slot? It doesn't get too hot? Also, I use a nest and one of the legs is right near my bottom vent. Would I be able to slide this contraption in? …
  • Oh, I forgot to mention -- those super-thin slices I got were while the meat was still warm. My goal was to make gyros and eat them immediately. If your goal is more "deli meat", then I think that after cooling it overnight under the brick you would…
  • fishlessman -- I just read your meatloaf post -- very interesting. I think I'll give it a try. Since that thread is a year old, you may already have everything figured out, but it made me think of Alton Brown's gyro recipe. I have made it several…
  • Dave -- where are you (the dealer, really) located? Thanks. Matt
  • BigGreenDon wrote: But: Would you eat it in a house? Would you eat it with a mouse? Would you eat it with a fox? Would you eat it in a box? Would you eat it here or there? Would you eat it anywhere? Would you eat Gwen's butt and ham? Wou…
  • I spent many years cooking for a living and I cannot state strongly enough how much I would eat that pork butt. I would eat it plain, then with sauce, and then on a sandwich, in a casserole, on a pizza, in ABTs, baked into a quiche, tossed with past…
  • Gwen -- No problem. Your logic is indeed correct. Once those butts get up to 200 F, any little nasties in them will be long gone. Remember, too, that your predominant problem is surface bacteria, and the surface of your meat has been bathed in a …
  • Smokey -- wow, what an excellent online resource! My assembly instructions are long gone, so this is a big help. The Google-fu is strong in this one. Thanks. Matt
  • If you're turkey is really that big, it seems like you would run out of lump using the setup you've described. That said, I have cooked a 23# bird on my large using a "typical" setup -- platesetter legs up, roasting pan with v-rack. Matt
  • Have a look [url=""]here[/url] for more details.
  • Patty -- I put a Rutland on my Egg on Saturday and did a 700 F pizza cook on Sunday -- no worse for the wear. Installation was a breeze, thanks to some [url="…
    in gasket redux Comment by Matt August 2010
  • Steven -- do you know if Ron's rub recipe is available anywhere? Or, does he not share it (which I understand)? Thanks. Matt
    in Country Ribs Comment by Matt August 2010
  • Looks awesome. Next time, consider boiling your cobs in your chicken stock for 30 minutes or so, then removing them and proceeding with the cook as normal. You'll taste the difference.
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