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  • Here they are...they tasted okay. Tomorrow's cook is brats and about 14# of crab legs. I know, funny combo of food, but what the heck.
  • I'm just glad this post made me an expert eager LOL :woohoo:
  • I beg to differ, Volunteer Orange Thermapens are by far superior and is clearly related to TN. Go Vols!
  • BamaDC wrote: Thanks everyone, I will be using a guru I'm jealous. Have a great cook.
  • Great story. Thanks for sharing. It almost makes me wish I lived back in Dallas (lived there '95-'98). A sales rep that comes to my office is a smoker type guy also. He decided to save some money and buy a vertical smoker shortly before I got my…
  • Very good news! Praise God for your son! I've been ruminating about that same decision for months. I was going to get one before this weekend for my all night cook on Sunday but just could not do it. My wife has been telling me to just buy one…
  • I've only done a few low-n-slows and would consider myself a "dumper". I do clean out the fire ring pretty well and simply dump lump up to and a little past the fire ring. In my experience, the fire seems to burn down more than it does out. (at l…
  • bryansj wrote: I use this weed burner. Keeps the sparks off and I don't have to worry about it being upside-down…
    in Bernzomatic Comment by dsmith July 2011
  • 12 Brats 4 Polish Sausage links 28# of pulled pork butt 14# of crab legs (will steam these) ... ... Inumerable Rolaids...
  • 12 Brats 4 Polish Sausage links 28# of pulled pork butt 14# of crab legs (will steam these) ... ... Inumerable Rolaids...
  • any trouble simmering them in a cast iron griddle inside the egg? my mouth is watering already.
  • I was wondering the same thing as the most I have done before is about 12# total.
    in Multi-butts Comment by dsmith June 2011
  • BullyQue wrote: You might want to put the smaller butts on the bottom because usually the closer you get to the dome the warmer it is. Wow. I would have guess the other way. I am new to the egg since last fall (but cooking A LOT) but very…
    in Multi-butts Comment by dsmith June 2011
  • I've had the same thing happen to me on an all night butt smoke. Still, it turned out great even though it was an effort to get my temp/fire back stoked up as my dome temp had dropped to about 150F. I am VERY close to buying a Stoker or Guru for j…
    in 1 a.m. help Comment by dsmith June 2011
  • Me, my wife, 3 kids and my dog polished 'em off...
  • Wow, do those look good. I've never eaten one but I am sure I will in the very near future. Hmmmm...if I only had an excuse to cook some up. Oh yeah, July 4th next weekend oughta do! If I pre-cooked some of those up and took them to a party do t…
  • Yeah, apparently my wife put them in the oven at 250F for a while for evening and they were much better. I did not eat any more as I was still full from lunch. I did, however, manage to choke down 2 bowls of homemade icecream :woohoo: -->
  • Eh, ribs were tough. The taste was good, but that was about it. Any thoughts based on my story and pix? Everyone said they liked them but I did not.
  • This issue has come up on my rib cook today. I was asked my thoughts about it and I had no earthly idea. I'm leaning toward getting a Stoker for my XL egg so I'm guessing that would negate any effect since I'd be using the stoker's probe.
  • Okay, so here are some pix. I was gone from 9:15 to 12:15. When I got home from church dome temp had dropped to about 190F and ribs looked like this: The lower racks were not quite so bendable. So, I put BBQ sauce on all the lower tips…
  • Now 8:42. Overshot temp a little up to about 290F but no biggie. Reheating some waffles from yesterday and making some eggs while my wife gets ready for church. Yeah, I know it is Father's Day and I should be kickin' back, but I love to serve m…
  • I'm seriously thinking about getting a Stoker. If I do, I'm guessing the dome temp will be regulated via its thermometer and making the BGE temp probe superfluous.
  • gdenby wrote: You may get a little harsher smoke flavor than you like. The low air flow in an Egg at 250 means the chips can't catch fire, so they don't need to be soaked. Also, if dry chips are added at the start up, they won't dampen the lump…
  • Wow. Good to know. With the temp probe all the way in do you have any trouble with the probe tip hitting the meat? I do not currently have a Stoker or Guru or anything similar and so have no other way to know my pit temp.
  • Thanks for the links on your spare rib cook and the info about tips. Sounds like I will put my ribs and tips on around 8am or so and smoke 'em till I leave for church around 9:15. At that time I'll pull the tips and rotate top to bottom the racks.…
  • I live in Knoxville. Maybe I'll bag my cook and crash yours! It sounds great!
  • Yep. See the post on the 1st time St. Loius ribs. I've got the rub on and ready to fire it up in the morn'
  • Ok, so here goes. 4 racks and associated tips. Dry rub as above and into the fridge. I'll post pix during the smoke tomorrow. This is a lot of 1sts for me...first time using my rig...first time smoking ribs...first time eating tips...h…
  • About how long into the cook can I expect them to get done? We are planning on eating around 1:30 - 2 tomorrow and my smoke will be unattended from about 9:30 - 12:30. Also, are they pretty good eats?
  • Thanks for the info.
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