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Red Dog


Red Dog
Last Active


  • @Husker - Even though I am a "purist" (translated - lazy) I do add wet chips; hickory!  Not much room as I have lump about 1 inch below plate setter.  Lump is laid, salad oil soaked paper towels set and just waiting for the 5AM match.  "Chubbs" - I …
  • Thanks all!  I've had LBGE for 6 yrs, many butts.  Just wanted to try this first one on MM with a few hints.  Trying tomorrow.  Any additional thoughts?
  • Any info is appreciated!
  • I cooked my first brisket mostly using the Playing With Fire and Smoke from thirdeye's. I only did a flat that was commercially cut/trimmed and it came out very well. Use this as a primer!
  • I may try that. The brisket came out very nice and I will try it again. Tender, not too dry, good texture. Thanks.
  • Well - thanks again. Your logic makes sense and I will consider all you have said. I usually include water when I do a butt as well. Maybe next time I'll try it dry. This brisket didn't get a mustard or any rub. Again, I probably should have bu…
  • Forgot the quantity - about a half filled 9x13 aluminum pan.
  • Well - some things I read called for a drip pan half filled with water to help keep it moist. Seemed reasonable! While on the subject - at 3 hours the internal temp was 162; at 3 1/2 hours it was 166; at 4 thru 5 1/2 hours it was 167. Then the te…
  • I don't know about the dough but I put the pizza stone directly on top of the leg setter and they come out just fine. Did 7 pizzas the other day and the average was less than 4 minutes per pie. Temperature was about 650 - full opened bottom and no…
  • That looks excellent - good job! Working on my first brisket as we speak. I am new at all this so what are Moink Balls?
  • Ben - My take! 1-3 don't do much for me. 4-6: I love 5 as it shows action, target food, makes me want to grab that morsel and eat it. I like 4 more than 6. #7 has to much background and it is distracting. 8-10: 8 has best balance, better cropp…
  • Great looking pizzas! I had a group in a couple weeks ago and cooked 7 pies. One rolled, one put on the ingredients, and I ran the BGE. Somewhere around 650 and they were ready in 3 1/2 to 4 minutes. Mine were not as pretty as yours (some singed…
  • Thanks, I will try that.
  • Thanks for hearing the "other" side of he story. I'm 2 hours into it and have maintained 200-225. Haven't plugged in the internal temp gauge yet. Heavy rain and lightening. Long way to go. Have family recently moved to Boone NC. By the way - G…
  • Thanks for the tip - I'll check the bubba site to see what is there. BTW, really nice pictures of your brisket. I may get to this thing on Mon or Tue. Also, that was my first taste of a brisket and so I'm unsure of what to expect of this effort. …
    in brisket Comment by Red Dog May 2009
  • Thanks for the reference list. I copied it and will put it with my egg reference material. I use paper as I am not good with computers and I can always find paper when I need it. Also, thanks for your earlier response to my brisket question. It …
  • I'm not good with this computer and blogging. Thanks to each of you for your inputs and I will review all of them and report on success or failure. Love this Egghead forum and the information.
    in brisket Comment by Red Dog May 2009
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