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.



Last Active


  • Kroger in Macon has been having packers for $2.49/lb.  When I'm lucky they discount the cryovaced packer the day before I plan to smoke it.  Publix, at least here in middle Ga is usually quite a bit higher than Kroger.
  • Only gone for 10 days and mold on ceramics and my new AR from CGS :( Must have been humid this last week, maybe the cover was a bad idea... Did a burn off and about to cook flat iron steak and a wok session after that ... if the rain holds off.
    in mold Comment by Oblio July 2011
  • What BBQ said.
  • I hate product downsizing, small bags of chips are now 3/4 oz and what used to be a small bag in weight is puffed up w/gas and goes for $0.99. Oftimes the local grocery will sell injected meat and cover the 'may contain up to ...' print with the st…
  • The video indicated that they probably went with the Weber due to payola which is disturbing in itself for what I usually regard as a decent show. Why else would they talk up things on the Weber like a real temp gauge, ash pan, large capacity, airf…
  • The difference is that the nanny state has determined that the Edison light bulb shall not be manufactured after a certain date, nevermind that there is no Constitutional authority to do so in the USA.
  • After they come for our light bulbs they will come for our lump. Eventually only solar powered grills will be allowed by the EcoNazis.
  • A pair of PVC insulated rough texture gloves from CGS were < $10 IIRC, works great for pulling a butt or packer off the grill or flipping low & slow ribs. Also are nice for placing meat on the grill but when pulling @ 195 and weeping hot por…
  • Don't use Pampered Chef stones in the Egg, save it for those cold nites where we (gasp) use the kitchen oven. JB Weld fixes broken BGE stones, don't ask me how I know.
    in pizza on egg Comment by Oblio July 2011
  • Grrr .... Firefox keeps reloading the old tab that I posted, I killed it now, sorry 'bout the duplicate posts, still like the rub though and will try the cut version too
  • The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.
  • The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.
  • Just broke in my AR rig from Tom, no oil, no worries . Cooked 3 butts and 2 StL Ribs ... I usually never clean my grids, just heat and brush, but I must admit I'm feeling a bit guilty about a bit of burnt fat on the XL slider bars since it is not…
  • I usually run it up at least past the plateau or to the target temp if I need to hold it in a cooler for awhile, which is BTW what I am doing right now ...
  • I'd use a Maverick to check the grid temp and not worry about the dome temp. Sounds like a great keepsake.
  • Thanks, after fretting about a weak dollar bill pull on on side I decided to call it done and give it a try. One thing I noticed is that I need to open the vents much more to get my target low temp of 225. The probe is a bit higher (adj rig top vs…
  • abundell wrote: So I have a question... I bought an ET372 which I kinda like. What I like is that you don't have to pull the engine and transmission just to turn it on. And the receiver actually picks up a signal that is farther away than the l…
    in Tem-pi-chah Comment by Oblio June 2011
  • I did some of these direct (they call them country style here in Ga) awhile back in my gasser. Went to get a beer and was distracted for *maybe* 3-4 min and returned to an inferno. One of the few times I've thrown meat away, after it turned out to…
  • I shoot for 235 during the day, 245 at night. I've had to many 225 nights where the fire died. I'll also do a manual ramp mode @ 250 until internal gets to about 150 if I'm in a hurry.
  • How to avoid fires with proper BGE base
  • Grown child who HAD to leave while I was making gravy and grabbed a to-go plate. I was only 40 min off the scheduled time.
  • Yup, did "The Chicken" over veggies, they rocked !!
  • Just measured my XL. 3/4" thick x 21" diameter. I believe it was $60 USD.
  • I just got the BGE stone, I'm pleased so far. *Disclaimer - I'm a BGE newbie. It just fits the XL if you use the feet to raise it off the platesetter. It seems expensive but it is BIG and HEAVY.
  • I think you need the Kindle app on your iPhone. It's free.
  • I finished this tented with hard cider for a broth.
  • I used pre-corned beef from Kroger, I forgot the brand, and the weight. I do know I soaked it for more than 72 hrs, changing every 24 hrs.
  • I will be sure to post when done (meat is 77 deg so it will be awhile). I'm liking the ET73 so far, I can sit here and post and monitor temps, tweak the vents and not have to run back and forth as the temp stabilizes.
  • Yes, they are private. Sadly no sales on Sunday (someday I hope). Can't help you on Atlanta, I'm in Macon.
  • Yes, they are private. Sadly no sales on Sunday (someday I hope). Can't help you on Atlanta, I'm in Macon.
Click here for Forum Use Guidelines.