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Last Active


  • Electrical Engineer here - for train control systems, keep people safe and keep trains from crashing.
  • What about putting out the fire at the end of the cook. I didn't think that the daisy wheel sealed out enough air to put out the fire. I'll have to try that.
  • I agree - just did a 25 hour cook (actually two cooks) - in an XL with a full load of Weekend Warrior, set the Stoker to 230F, took about 19 hours for a 13 lb packer brisket. Then took it off and did 4 racks of ribs for another 5 hours with the same…
  • If I had a medium, I would cook a bunch of it ahead of time (this weekend), seal it, fridge it, and reheat on the day of the event. Brisket and ribs re-heat just beatifully! This weekend you could easily do a brisket or 2 and ribs properly. Then the…
  • Go with the Mav 732. I will say that I did have problems with mine - two times - but Maverick was awesome to deal with and stood behind their product. No isses with the probes, but has two bad units. Finally got a good set and and have been workings…
  • I'll second that plastic bag idea - never had a problem in any weather condition.
  • Rebuilding the fire, as Tweev_tip said, could simply mean pour a bunch more lump on top of the de-ashed extinguishing lump. That will cool down the partiallyl lit lump and start the new lump at the same time. The ceramics, though, will take quite a …
  • Which model do you have? I had the same experience with the ET73. I changed to the ET732 and it works well. Customer service at Maverick was wonderful. Try sending them a message.
  • No, for an XL you will need the 10cfm fan. That is what they recommended for me.
  • From an accessory standpoint, my personal experience has been a preference toward the "spider" with a 13" grill stone. I find this to be more vestile, easier to store, and easier to handle than the platesetter.
  • They are shipping only the wifi model, but the wifi softwasre won't be available until January. Got mine a few month ago and love it - brisket and butts are so easy now with regard to getting sleep for those overnight cooks. Its more the gadget fact…
  • You won't be sorry. I have an XL for a family of 5 and use all the surface area on multiple tiers more often than not. I like having air space around the food as well.
  • I like this one - it operates on 110V (Ghost Man - your electronic transformer requires a 220V input) and contains a 10W LED chip.…
  • You can always cook ahead of time for your parties, so size is not a big issue. However, I have a family of 5 and rarely have large parties and decided on the XL just for the versatility of having more square inches of grill space. Its much easier f…
  • Anyone try the old fashioned way? Rubbing two sticks together? 
  • Hi! I have been the happy owner of an XL for the past year. I have a family of 5 but routinely cook for 7 or more so that I can make enought to freeze. I strongly urge you to go with the XL for your purposes. Although I have never cooked on a lar…
  • The key here is that it takes the egg a long time to adjust its temp when you adjust the draft door. The BGE has so much thermal mass, that it could take 45-60 minutes (or more) to stabilize with a new draft door setting. Get a good fire going (I lo…
  • Wow this is the Kamado that I grew up with as a boy (I am 40 now) - my dad used to cook (grill) in it all the time. He bought it from "Pacinko Palace" on Long Island somewhere. Brings back memories!
  • I have also found that using rubs high in salt tends make my brisket drier than those without a lot of salt. Just my two cents.
  • Thanks so much Thirdeye! So - I will double seal in the vacuumless vacuum bag right in the aluminum. How do you recommend I jazz up the beef broth? Lemme tell you - I am convinced that the charcoal grate tool I got from you is amazing. So simp…
  • Hi there! All the advice has been spot on here! I have been cooking on an XL since November, and think I am getting the hang of temp control. I was able, for the first time to get a brisket cook to stabilize at 225-240F for 15 hours. Prior cooks,…
  • Hi! Congrats on your purchase. My advice is to start with at least 20 lbs of on-hand lump for an XL. It may take more than the 10 lb bag to get the lump up to the the top of the firebox for your first cook. Good Luck!
  • I actually wondered the same thing (I have an XL) - That is, do the size of the pieces matter? So tonight, I was pretty much empty in the BGE - not much used lump. So I took my lump bin, which has mostly small pieces, bits and dust (about 12 lbs wor…
  • If you have any problems with your Mavericks, just email Maverick. I had the same problem with my ET-73 and they took care of the issue - so their customer service is wonderful.
  • My personal experience with ribs, to get a nice bark: 270ish dome, direct, high in the dome, in a rib rack (the ribs are almost vertical) or bone side down, dizzy dust rub (or your favotire rub), 3 1/2 hours. I personally like cherry smoke, it…
  • Hey Al! The camera is a Canon 40D DSLR. I like to zoom all the way in (135mm) then focus in one spot, to get a real shallow depth of field and high detail on the focal point - makes the detail pop out.
  • I have also had that happen where my XL went up to 300, even 320 for some time during the night and the butt turned out fine - not dry. I also do not have a controller. But I think perhaps finishing at 190 instead of 200 would make a pretty signi…
  • What dome temp for the pretzels? 450?
  • Thanks for that link!!! You got me motivated! My dough is rising as I type! I am making some ribs right now - so I figured since the egg is fired up anyway, why not make some fresh pretzels after the ribs come off! Good justification for a sec…
  • Thanks! Any idea if they sell such a thing for the XL?
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