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!


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.



Last Active


  • @eggzillajr Please explain the benefit of asking everyone to manually do what would be easier done automatically (and consistently) by the forum software. If you ask us to do it manually, it most likely won't be done as often as needed to be useful,…
  • on the iPad, the back button is disabled. - dan
  • Yeah, I was looking forward to egging this evening too, but it looks like we're in for a few hours of rain at least. It's on top of my office right now, just a bit northwest of Philly. - dan
  • Ease of use would only be a secondary benefit. The primary benefit is the pictorial history we have here. there are lots of ideas on stuff to cook, lots of pictures of food, egg tables, people, etc. How long do you suppose these pictures would be…
  • Well, the number of boxes there makes it difficult to know where you are. It's pretty clear to me the organization of topics is under the control of the forum administrator. I see nothing wrong with upgrading to new forum software that allows easier…
  • All this description on where to put the gasket material would be helped by a picture. Did you put it on the top of the vent opening, or around the circumference of the vent? Someone got a picture of what they did to keep the cap from falling off…
  • BTW, this is why the welder's gloves. This is what the lump looked like by the time I was done. Didn't even have the lower vent open at all. - dan
  • I seasoned it the day I got it, just a few days ago. Scrubbed off all the oil on it with soap & water & a scotchbrite sponge. Dried it off. Nice and shiny silver color at that point. Fired up the Egg and let it get up to maybe 450 degrees…
  • Yeah, I know, the finished product doesn't look the greatest, but it tasted pretty good. - dan
  • How far from Manassas Airport? :-) - dan
  • Why bother with alcohol? It's just another consumable to keep in the collection of grill stuff. The oil is already there anyway to cook with (depending on the cook) or season CI. - dan
  • That's just wrong. - dan
  • The Egg itself is a great chimney starter. My usual start procedure (large BGE) is this: 1) stir the used lump making sure the holes in the firebox are unblocked. 2) make a small depression in the middle, and put in a loosely wadded paper towel.…
  • Lodge makes some CI boats like that. You can find them at Kitchen Kapers, Williams-Sonoma, or pretty much any cooking store. - dan
  • We've had the same problem with sliding a loaded-up crust on and off the peel. The best solution I've found so far is to cook the bare crust for two minutes, then load it up and put it back on. Slides easily that way. Also, we tried a wooden peel…
  • I've already had a ceramic tile under a large BGE (with feet) crack sometime during the night after a cook. It was interesting, because the tile split into 4 or 5 pieces, and they were about 1/2" apart when I found them, still under the egg. Must ha…
  • I got a plate setter, but later I got an Adjustable Rig and Spider from the Ceramic Grill Store, and haven't used the plate setter since. The BGE ash tool makes it easier to clean out the ashes. You'll want some welder's gloves, and a pizza stone…
  • I grew up with Open Pit too. That's almost always what I start with, but what I end up with has flavors a good bit more complex. I'd say by the time I'm done with it, my sauce is maybe 30-40% Open Pit and the rest whatever I added. - dan
  • Didn't build my own, but I've done a few mods to one I bought. I'd add enough space to put stuff on both sides. It turns into a bit of a puzzle to reconfigure an AR from indirect to direct with only enough heat-resistant tabletop to hold the AR i…
  • Forgot to take pictures because I was too busy with getting stuff on the table and getting dessert going. Grilled pineapple with brown sugar and, of course, Pineapple Head. First time we've tried it. Tasty stuff. - dan
    in new toy ET-732 Comment by DanB July 2011
  • I just looked. Both probes are good to 716F. The alarm limits can go up to 572F. - dan
    in new toy ET-732 Comment by DanB July 2011
  • When I went to set the food temp limit, I think it went up to 600F before it cycled around. Wonder why they did that if you shouldn't use it above 550? - dan
    in new toy ET-732 Comment by DanB July 2011
  • You're planning tomorrow's cook before you're done eating tonight's cook. - dan
  • Slice a few heads of romaine lettuce in half lengthwise. Lightly drizzle with olive oil and grill cut side down, turning after a couple minutes, until slightly wilted with a bit of charring. Put on plates with sliced avocado and tomatoes, and drizzl…
  • I thought about that too. I may just do some with and some without, or put together something with olive oil, vinegar, something from Dizzy Pig, and some chopped onion and garlic. - dan
  • Oops. I forgot to mention that I try to keep things low-fat too. Mayo won't work for that. Not sure about the favorite bbq sauce either. My favorite has tomato in it. - dan
  • I sent them an email on 26 May with no response yet. - dan
  • Has anyone tried the iGrill? It can do up to two probes and uses Bluetooth to talk to an app on your iPhone, iPad, or iPod. - dan
  • A couple nails in the side of the deck rail hold my extra grates when I'm not using them. My wife calls it deck art. - dan
  • Well, it's not quite the deal you got, but you motivated me to take the truck to The Restaurant Store in Wilmington DE today to get a few bags at $9.99 per. Still a bit better than Walmart's price. - dan
Click here for Forum Use Guidelines.