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!


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.

Papa bear


Papa bear
Last Active


  • Whe QFC has them on sale for $0.99 a pound will buy a coule and freeze them for later. Just let them defrost completely before ya coo em. They still come out great.
  • Thanks FlaPoolman. That is what I thought. It is beiong stored in the fridge until Saturday. Mike
  • I like a hickory wiht a touch of pecan thrown in for good measure.
  • Try this place if you want to shop on line. I have used them a few times when I cannot find what I am looking for. Mike
  • We just did that on our medium. THe Turkey was a 10 lb bird. We like cherry wood for poltrey and we use chunks. The cooking time was about 3.5-4 hours at about 325 dome temp in our egg. The reason that I say 3.5-4 is that we took it off at a…
  • I get mine 2 different ways. 1) I go the to teh eggfest in late spring early summer and buy up at least 10 bags. THis will usually last most of a year. 2) I think the stores name is Hearth and home in Woodinville on thewoodinville Redmond roa…
  • Just a side note to all of this. Went over and looked at the BGE thermometer in our egg last night and it was reading about 110 in the shade on our back porch. Dang it was hot yesterday in Lynnwood as well. Mike
  • Interesting comment, we really like Cherry wood with our poultry. WE got some from a friend that had gotten it from some one she new at work. She got us hooked with her turkeys that she does on the webber. But they do come out much better on th…
  • we like and have switched to Wicked Good Week End Warior lump. Much better and longer and cleaner burning. Mike
    in lump Comment by Papa bear July 2009
  • Have a safe trip and maybe see ya there on Saturday. Mike :woohoo:
  • Sounds good. Just thought that I would throw out that option. May be I'see ya there. If not have a good trip when you come up here. Mike
  • Sounds like a good time is in store for ya up here. WE are going to our first egg fest. Bought it about this time last year. I see by your handle that you are a clay pigeon hunter. They don't do to well on an egg, but if you shoot sporting, br…
  • The 3 Puget sond Stores are supposed to be staying according to what I have read on another bb for shotguns. We have another store out here called Joe's, used to be called GI Joe's but they recently changed to Joe's. They are also filling for ba…
  • Good day Thirdeye. Here is what I can tell you on this one attempt. The pork shoulder meat was about 3.7 to 3.8 pounds in weight with no bone. from the instructions or some where on thier site they mentioned using 1 Tablespoon of cure per pou…
  • Good afternoon Folks. Well I just tried my first attempt a bacon this week. I did not use the High Mountain Cure yet. A week ago the local QFC's had pork shoulders on sale for $0.99 a pound and they had mostly some small ones that were all ab…
  • Not sure where you are located, but the local QFC grocery store out here and sporting goods store called GI Joes or just Joes now has about the best prices compared to the local BBQ retailers by about 1.5 to 2 times better. Mike
  • They were great werent they. We had a pan of pulled pork enchiladas last night with spanish rice. We also make them from left over egged chicken or turkey. Even made some a season ago out of wild pheasant. Enjoy Mike
  • I have a similar setup except that it is a 33 gallon plastic garbage can from Lowes. Mike
  • Looks real Good. I've done 2 of them so far. My wife loves em. Briskets and pot roasts are the only way I can get to cook beef any more. Have a good one. Mike
  • sounds pretty good. Except in my case a wild mallard that I harvested on last friday was the main corse on Monday. Cooked him over some chicken stock indirect for about an hour and a half. served with some brown rice/wild rice mix peanut sauc…
  • Good day Jammer. This last week end I did a low and slow on a pork but. I put it on at 10:00 pm friday and it came of at 10:00 Saturday morning. When I started the egg it was at about 10 deg here and just got colder over the night. It just…
  • Thanks for all of the support. THe ease of success I would have to thatnk all the forum members for the great information. Mike
  • Welcome to the club. I was down sized the first week of November. Mike
Click here for Forum Use Guidelines.