Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • For pulled pork, you will want anywhere between 1.5 hours to 2 hours per pound. It may take less or more time depending on how the meat feels that day. Temp should be between 230 ad 250 dome and you want to pull it off when the meat is between 195…
  • Welcome aboard, as it has been said before ask any question you have and post pictures of your cooks. You will love cooking on the egg and the people here that are always willing to help out.
  • Took a trip down to the Outer Banks, NC and they had way too much blue cheese in the cole slaw. I ordered some and didn't realize it had any, shocked me a little. Guess if they have chunks and bacon I'd be in for that.
  • Check your emails guys.
  • Welcome aboard, this site is the best resource you will have. Ask any question and post pictures of your cooks.
  • I get my RO at Walmart, may have to call since it seems to be up to the manager if they carry it. We have a couple by me but only one has it.
  • Shoprite in NJ has removed jalapenos as well. Local shops still have them so I'm covered.
  • Did the same thing with a Turkey Breast. Learned a valuable lesson that day.
  • Great pictures, must be incredible to play at Augusta!
  • Looking good, keep showing pictures
  • Just ordered from Molly this morning, can't wait.
    in Thermopen Comment by Nardi513 July 2008
  • I tried to get them this weekend but the local Shoprite had already removed them based on this scare. Luckily a local place had them so I could make my first ABTs.
  • I like this idea, looking down off my deck is much easier if I'm only trying to see a red line and not numbers.
  • I took the egg out and measured, came out to 20 3/4 inches. Not exactly 21 so I called my dealer to see what they think. Didn't sound like they were using the full 21 on the openings but they have to wait until Tuesday to confirm with the guys the…
  • Thanks, second time with rids on the egg. Very easy and the taste is outstanding.
  • I did pull the membrane off, used mustard on both sides, put the rub on, foiled with apple cider vinager and then sauced for the last hour.
  • I got this one from my dealer, it is called Aztek or something like that. Basically the decking material that is not wood but looks like it. Ran just over $500 for the table. I have to speak with them about the size it sounds like.
  • That is what I figured but for the price of the table from the dealer I thought it would be setup correctly. I will get the thicker paving stones for the clearance and put the feet on. Thanks as always for the advice.
  • Made the salmon using the Mustard/Maple/Balsamic mix, fish was cooked just the way we like it but a little too sweet for the wife. Will give the bouboun a try if I keep enough around for the actual marinade and out of my glass :evil: Thanks for …
  • Another Newbie thanks Kent.
  • Sounds good, are you going direct heat if not using the plank?
  • Bought a Large last week in NJ and it was quoted at $699 but paid $725 just for the egg. New promotion going on you get a free bag of BGE Lump and fire starters, guess that added the extra $25.
  • Will give this a try, lot of new ways to cook with the egg.
  • Glad I asked, 10 days without a steak, not sure I'm going to make it. I did review the flashback tutorial on nakedwiz last night, lots of information which is always good. Can't wait to be able to be on the other end to help out other, excelle…
Click here for Forum Use Guidelines.