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  • A few weeks ago a buddy and I were at his house on the river, and we decided to cook something.  He always has something in the freezer to cook "in case of emergency".  Usually we think ahead and let whatever we cook thaw out first.  This time we we…
  • That would be great for BBQ competitions.
  • I am from North Alabama, and we go there a lot.  I have several friends that live in the area.  It is a great place to live.  Nashville is growing, the economy is better than most places, and downtown Nashville is a great place to play. That is one…
  • I think that when the owners start doing a whole lot of traveling and competing, the quality in the restaurant goes down. Big Bob Gibson's here in Decatur is supposed to be a world famous BBQ joint, and it is terrible.  I can't eat his pork, but is…
  • Those look good.  What's in that topping?
  • I just brewed my first batch, and bottled it last week. I brewed a Belgium Blonde extract kit from, and it tasted pretty dang good.  I just hope it carbonates in the bottles like it's supposed too.  I found it to be very similar t…
  • I have had 2 people that I know with major fires from having a grill on their deck. One was not an Egg, but she lost her house, and her pets.  She barely got out herself. The other one was an Egg.  His neighbor called him to wake him up to tel…
  • You should be able to walk in a couple of days if not the same day.  Don't over do it early, so it doesn't swell up on you.  Also keep ice on it 20 min every hour or so.   Getting your range of motion back is the key.  Getting that back is what will…
  • I usually use Royal Oak or B&B.
    in Charcoal Comment by GreenhawK April 2014
  • I am starting to wonder if different lumps handle the climate in particular areas better than others.  I have good luck with lump that a lot of people on here don't seem to like very much.  Which by the way are made close to where I am.  On the othe…
  • My last several bags have been Royal Oak, and I was thinking about how quick it cleaned out.  I actually cooked biscuits the other day on the Egg, and you couldn't taste any smoke at all.  
  • I have never had that problem.   I had trouble getting a signal until I move my router to a location that was closer to the back porch, but It would never get a signal.  Now it works every time.
  • I use Napa.
  • Plan your cook time based on the largest but.  Like said before, if there is air flow between them, they will each cook at their normal time.  They may touch at first, but as they shrink a space will form between them.  There may be a little time ad…
  • I have one.  It does take a while to learn the sequence, but once you get it down, it's pretty easy.  I have found that using it on the WiFi works easiest for me.
    in Stoker Comment by GreenhawK April 2014
  • I especially like the dancing at the beginning!
  • Daddy Juice is what we call it too.  There were a few of us out riding 4 wheelers one day, and one of them had his 3 or 4 year old son with him.  We stopped to take a breather, and his son was pointing out the stuff he was seeing.  He promptly point…
  • I did my first turbo ribs yesterday.  It was just little man and me, so I let him pick what we cooked.  Of course he wanted ribs, but we didn't have the time to cook them like I normally do.  I gave turbo baby backs a try.  It worked out very well e…
  • I have used the Egg's feet before.
  • I use it a lot.  Almost exclusively except for a bag of something else every now and then.  I would compare it to Royal Oak.  It behaves very similar.
  • Scag Turf Tiger
  • It won't take long at all with chops that thin.  I usually take 20 - 25 min to do the indirect part of the cook on 2" thick Rib-eyes.   I usually cook chops that size at 3 or 4 min per side at grid height at 500 - 600 degrees.
  • Yeah. I have thrown them on not completely thawed a few times.  They were a flexible, but still had some ice/frozen spots in them.  Couldn't tell a difference.
  • I use some Best PVC welders gloves.  I can pull a plate setter out with them.  It will get hot pretty quick at that temp, but it may last longer than yours now do.  Keep in mind that the bottom of the plate setter could be well above the dome temp.
  • Do you know what was stored in the tank?  
  • I have been doing reverse sear for the last year or so with great success.  I put them on indirect at about 250 degrees until 110 degrees or so.  Takes about 20min on a thick steak.  Then I take everything off, take the plate setter out, and open th…
  • We have a couple of sources for wood.  There is an apple orchard close by that sells the trees/limbs that they cut for various reasons.  They sell it already cut up and palletized.  Then we also live in tornado alley, so there is a lot of good wood …
  • A few of us went in together and built a stick burner from a 250 gal tank several years ago.  We modeled it off of a Lang.  We also put a sink on it with a water heater, and a propane burner on the side that could handle a large pot. I would build…
  • Tens/Stim units are great.  A tens unit can help with the pain while you work through the issues that are causing the pain.  A Stim unit can help with spasms as well as pain.   Those epidural shots are also great for a bulging disk a lot of the ti…
  • I am a Certified Athletic Trainer, and I have rehabbed a lot of backs through the years.   There are many things that cause back pain because your back is a very complex series of joints that have a lot going on in and around them.   Although …
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