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!


Followed by 1 person
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.

Rafter R


Rafter R
Last Active


  • looks great!
  • I went with Red Oak and will not use it again. It is pretty but it tended to splinter off on the corners along the grain. This was my first project and I learned a lot. Like cut your own lumber to ensure square cuts. I paid the lumber yard a "cu…
  • I trhink ur crazy!!! But let us know the results.
  • table looks nice. $60 what kind of wood di dyou purchase. I am well over $300.
  • creative and GREEN! you recycling devil you.
  • I like Klemke Sauge Haus in Slaton, TX ... mmm mmm GOOD! all I have is a facebook link but I know thay have a website soem where.
  • If a steak place thinks thier steaks are so bad they offer you a sauce like A1 H57 etc.... then you have every right to bring your own rub!!! I can see me in the same situation, I would just tell the wife you were sorry for upsetting her, but it i…
  • I am glad Boston won! I still do not understand the burn you town down mentality when a sports team wins or loses. :unsure: At least I have my egg, and table will be built next week!
  • Both up and down
    in Fat Cap Comment by Rafter R June 2011
  • I just realized I misspelled hole w/ a W. sorry. Capt Frank-- what kind of spacing did the 22 inch hole give you? Have you had any wood scorching problems with High Temp cooks? say 500 - 600 range ( which all the Pizza folks are recommending)
  • I have 14" diameter aluminum pan X 2" deep. Line with foil, just toss the foil when done. You do need to place some foil at the ends of a large brisket if it over hangs your drip pan. Keeps fat and such from getting on the plate setter. be well
  • I cook fat side up. Others down. seems to be personal preference as all have good stuff!
  • Your first leg out of El Paso on 62 will be a whole lot of nothing for about two hours until you get to Whites City (the actual Carlsbad Caverns) after that there are more frequent stoppying spots, but still -- few larger towns. BUT thats WTX and S…
  • Along I 20,,,, try to hit Abilene around lunch time and go to Harold's. It is a dive of a place and not open in the evening. only from about 11am-3ish pm. Just an old looking house but worth the efort. Its better than Joe Allens but Joe's gets a…
  • did you use red oak? do you have to drill pilot holes and counter sink?
  • Do you need to drill pilot holes and counter sink the screws since red oak is so hard?
  • So I presume you turned the table upside down, or did you apply the finish before you put the top and shelf on? I know this sounds dumb. How do you get the sealer between the slats on the top and lower shelf without getting run drips?
  • those are SWEEEEET I got a Colt 45 1911 commander. I will post a pic when I can get back home.
  • I like 225 degrees, w/ mesquite wood for smoke. fat side up ...some on here like fat down, I have never done it that way. pull when meat is 200 - 205 or passes the fork twist test cut across the grain of the meat. use rub of choice, i make my ow…
  • Yes using for smoke not fuel... ahh to "bark" or not to "bark", that was my next question, you guys always provide the information relevant. NO mesquite? :huh: Well that is all I have ever used, but you burn what is at hand. In West Texas ..…
  • Not sure what I am cooking yet, but plan on it being Well Done
  • I think it ends up being personal preference. I go fat side up, but there are plenty of great cooks on this site who go fat down and they have success too. I have not tried fat down ... I will one day. I just have a hard time with change,,…
  • Sounds like one of you strip mall neighbors probably complained and thus he came to see what was going on. Its kinda like a homeowner association, your neighbors are always fine with what you do when you ask them or they come by...then they run t…
  • got it. thanks
  • That does sound quick for that big of a hunk of meat .... but if it is done , it is done.
  • The following is presented with good cheer and festive nature, so please take it that way. I know I am a newbie and none of you have met me to know I like to tease and poke. that said .... Ewe guys/gals are GRATE!!!!! I love this sight. An…
  • How is it you have managed to carry your egg concealed? Welcome, and do not forget the PICS! I need the inspiration.
  • I like the large and augment with a small or medium idea. If you have a large group of folks to cook for fire them both up and then you can cook at multiple temps and have more variety. If you want to do a smaller batch then you do not have to hea…
  • two of my most favorite things .... all in one.
Click here for Forum Use Guidelines.