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  • I have a trex deck and use a grilling mat under mine. I don't have a screen on my bottom vent sadly. I need one. I also use blocks under the egg and at the exit of the lower vent so that anything that falls out catches there before and hoping not…
  • I do them at the same temp and time. They'll be done when done. Pretty much the same time as 1. I don't inject either so no help there.
  • Guess it's too late to pimp the Large eh.  LOL.  Congrats on the purchase.  Maybe I just have XL envy.  
  • Nice one.  Love some ribs.  Makes me want some today!!  
  • My red bagged RO does not look like that at all.  Sometimes the small stuff that falls to the bottom of the bag will be like that, but it's not too bad.  Even the bag of Cowboy I opened the other day was pretty solid.  Actually it had huge chunks.  …
  • Colts are going to get the first round pick anyway. They are now. 
  • No.  Panthers are on a bye week.  Why would you want Miami to win?  Don't you want to lose for some luck? 
  • Most of my low and slow cooks are at 250.  If you are doing it at 200 and are trying to get your meat to 200 as well, it will take forever. 
  • I use the cubes or other type like that.  If I don't have those on hand I do the oil/paper towel method.  No problems at all.  I may get an electric one,  but don't like the fire hazard.  What if I forget it in there? 
  • If you are worried about the plastic couldn't' you use something like parchment paper instead?  You can bake with it so it obviously withstands temps well into the 300s.  At least that would elevate your concern.  Good luck with it. 
  • I like the ribs idea too, but you will need prep time and EGG prep time to add in there.  Just have to bump your temps a bit.  Foiling would be good too.  Smoked salmon is great.  Easily done in that time as well.
  • Is there a price difference? 
  • I've never injected and don't plan on starting.  I like the flavour I achieve and obviously they are moist.  This is an EGG after all.  Why are you injecting?  What are you putting in for? Flavour? Moisture? Don't sweat it.  This will probably be y…
  • I don't soak my wood at all and I find no big difference from when I did soak.  I do put a drip pan in though and sometimes will add some apple juice or water to it.  Just elevate it off of the plate setter with some rolled foil or something so it w…
  • Komodo Joe promised a free gasket.  Gasket never came.  I won't buy ANYTHING from them.  Their loss. Why not drive to the US?  How far is it for you?  Buy it down there and drive home.  Not sure if that will nullify the warranty, but not too much r…
  • Sounds like a great time to be had.  Enjoy.  Wish the Carolina Eggfest would have been rescheduled.  Maybe next year. 
  • I feel the exterior is pretty safe for kids.  It won't burn you to a crisp when touched.  Obviously you can't hold your hand on it, but that is nice.  It's extremely versatile.  High and low and everything in between.  Moist food is a big plus.  Big…
  • I always figured that folks soaked the wood to have it last a bit longer.  I personally do not soak (used to though) as I don't see any benefit to it.  Just another step.  One less that I have to do. 
  • What he said.  You'll dream about cooks.  It's all good.  You know....the wife leaving the EGG alone to you is perfectly acceptable.  My wife won't touch ours and that's how I like it.  That's my territory.  No offense to the lady eggers.  My wife j…
  • Man that looks and sounds great.  I have just printed the recipe.  Friday night steak baby!!!  Steak Diane!  I usually make a mushroom sauce with bourbon and it's pretty dang good, but will surely try this.  Need to get some brandy though.
  • I apply the rub immediately before putting them on the EGG.  Simple as that.  I can't plan ahead and can't bother to do them days in advance and not sure it would help.  I also add honey in my juice and sugar.  Yum.  Sounds like you are ahead of t…
  • Glad you are getting it sorted out.  Sorry that your family don't rate so high in your life.  Sad. 
  • Had a roommate in College who was from Cape Breton.  I guess that's not really Nova Scotia though.  At least that's what he told me.  LOL.  He was Sara MacLaughlan's (sp?) cousin he was.  Loved his rum. 
  • You talking Lake Erie pickerel (walleye sometimes they are called) or you talking the pike family like the chain pickerel?  I'm partial to Lake Erie yellow pickerel, but I like it fried in batter.  No help there.  Mmmmm. 
  • Good luck.  I would think it would piss people off.  I really do.  That is really close, unless they rarely use their balconies.  You don't need to use wood (very smokey), but even lump is going to give off plenty of smoke and odour.  Albeit an odou…
  • Wings, butt, ABTs, nachos perhaps,
  • I'd call them and see what they have to say.  They are probably better equiped to work on your mystery  meat probe than anyone here. This.  If it's a bad unit they should be able to help.  It's the place to start before saying a BBQ Guru isn't pl…
  • That temp drop off is quite large.  I suspect it wasn't quite holding steady.  When you saw it drop to 225, I'd have got it back up to at least 250.  If you want to get the meat to 200, then cooking at 225 (dome) is kinda low.  You can get there, bu…
  • it's how I drink Tim Horton's coffee. (large double double) it's the only way to make it taste good generally I prefer good coffee black or just a kiss of cream also.. The Bear was taken ;-) That is great.  I'd have never guessed that…
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