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Last Active


  • Anybody doing either Pulled Pork or some Ribs for Tempe? Although all the appetizer items are great tasting seems to me that the real strength of the egg is the slo and lo items . I haven't ever been to an eggfest but don't you have to have thes…
  • Why is it that I don't hear much about XL's? I have a large and a family of 5. I love my large! However, I really want some more room. Especially if I have guests over. I am wanting to purchase an XL and I have one lined up to purchase from the Te…
  • Got to go with the Bike. I had a rare childhood disease and had to wear a brace on my left leg for 2 years. Just like the ones that Forest Gump had. I had just learned to ride a bike when I had to start wearing the brace. I was 6 years old, 1967. …
  • I'm doin some ABT's, Crab stuffed Mushrooms and maybe some chickens to start it off! If that all disapears I was thinking about some sliders.
  • Bad Byron's was one of the first rubs that I ever bought. One of the reasons that I love it so much is because it comes in a huge container and thus is a good buy for the buck! (Easy on my butt!) I use it on everything and best love it on my ri…
  • I could not find it at BGE but I did find it at Fred's
  • I must reinerate the importance of a clean egg. I do a good clean every 5 cooks or so depending on what I am cooking. Definetly before a long low and slo. I find the best way is to actually vacum out the egg. Remove the fire ring and fire box a…
  • Rick- Where did you get this grate?
  • It was done at cooking temp. I was only making deep dish pizza but I wanted to maintain the temp via the DQ2 setup. I was shooting for 375* BGE dome thermometer was reading 400* and the DQ2 was set on and reading 350* (Figured I would split the d…
  • I hope this link doesn't die. I am getting a taste of the knife thing and it is serveing as a great primer. Could work out to be a good chrismas gift that I want to put on my list. My question is sharpening..... Do the home sharpeners work or sh…
  • Was going to mention in the post but forgot, I calibrated all my thermometers this weekend and adjusted. Including the BGE.
  • I went to the Teltru website and had a look around. I think this is the necessary link. Scroll down and look for the highlighted in Pink zone that specifies which Thermometers they recommend for BGE. Can th…
  • Mesquite Lump w/Hickory Lumps. I Second the Bad Byron's! Use the Bad Byron's on Ribs Too! The Jalapeno gives it a nice mild bit. My guest don't even want them sauced.
  • Charcoal washes off your hands easily with soap and water. Dig in.
  • It scares you when your heat is up and the internal starts going up and you start doing math in your's been a couple hours and the internal temp has risen 50 degrees,,,,,ut oh, it's going to be done in 4 hours and it is supposed to be don…
  • Been a lot of talk about this sauce on the forum lately. I ordered some online.
  • A man with two watches never really knows what time it is. Thermometers are a pain!
  • eggcarma will fix it!
  • Yea, hard to believe you are a "Senior Egger" Watch that Back button......I have done it 3 times already. Click on the "Return to Index"
  • Yea, hard to believe you are a "Senior Egger" Watch that Back button......I have done it 3 times already. Click on the "Return to Index"
  • Wish I knew all of you better, I could have changed the names to people from the forum- Bordellos Black Magic Carwash Mikes Burn down the barn chili Spring Chickens Legal Lip Remover ETc
  • Till they're done..... Sorry couldn't resist! You will get more posts on this but from my short time with my egg, if they are 2-3 different pieces then it doesn't add alot more time then if they were 1. I think that is assuming that there is an …
  • I use 50% mesquite in just about everything I cook. Doesn't add to much in my opinion either. Burns hot! I am confused though....I use primarly BGE lump. Is it not available to others or just that fact that RO is cheaper.
  • I was keeping an eye out for one based on the picture of what Mad Max used. I found one at Linens and Things. They are going out of business and the store by my house had a ton of these and they were down to 40% off. Will fit the Large egg perfec…
  • Definetly brine it. I have done a number of fresh turkey cooks and they are not as good in my opinion as the store bought ones. Who knows what is in the store bought ones exactly but they are usually labeled as "Basted". They seem to have more mo…
  • I have been cooking my Turkey on my Weber Grill for 10 years now. I cook it at 300-350 over a combination of briquets and lump Mesquite. They are delicious and people keep coming back every year as they love it. We make the stuffing in a pan in…
  • I live 2-3 miles from there. Send me an email. samhudson at aol dot com
  • DFMT? Where was it I saw the official glossery of terms link?
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