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Oh, it was the post about stuffed chillies and appetizers. Should have said so in my first post. Thanks for the tips. Yeah, it can get expensive adding all the accessories. You also had a half stone in the picture. I'm a potter and have been thinking of using my half kiln shelf. nineee


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  • Thanks. I'm going to return the bag of charcoal.  I didn't use it yet but the smell coming from the bag was very noticeable.  Wonder if the bag had gotten wet at some time.  Not going to take a chance on it. Thanks for the comments and suggestions. …
  • Nice.  Been meaning to try a pie in CI.  What kind of glove do you use to lift the CI off the Egg? I have Weber grill gloves and the heat went right through when I lifted the pan.  Had to put it down fast. nineee
  • Hey, Thanks for all your suggestions.  I can use these ideas.  Really appreciate it.  Nineee
  • I always thought wrapping in foil was cheating but I do it anyway and so does Bobby Flay.  Can't help you out for right now but check his website.  He did  brisket on the BGE and still wrapped it in foil and put in the oven.
  • What do you mean by cold-aged dough?  Is that dough from a sourdough starter?  I've made pizza with my sourdough starter and while the crust was certainly crisp (we like thin crust) it didn't seem worth all the work and wait involved.  We've made ou…
  • I like Slow Fire - The Beginners Guide to Barbecue.  It's down to earth and all ingredients are easily available.  It's by Ray Lampe also known as Dr. BBQ.  You can see him cook on the BGE site because he is a promoter of the Egg.  I also have the …
  • For long cooks, I too use chunks instead of the chips.  i use Royal Oak or Kroger brand charcoal.  Smoked a turkey breast last week and used 5 soaked chunks.  Delicious smoke flavor.  Nina in KY  
  • I used hickory.  That's what Dr. BBQ from the BGE said to use.  Anyway, Thanks for all the comments.  This is, afterall, a process and we learn with each new cook.
  • I used 2 cups of chips.  But I will definitely use chunks and chips the next time.  Thanks for the tips.
  • Someone on this forum said that Kroger brand charcoal is made by Royal Oak and I've used it.  But got some RO at Walmart and it was better than the Kroger brand.  However, I'll still use the Kroger brand if that's where I'm shopping at the time.  Ni…
    in Charcoal Comment by nineee March 2012
  • Awesome.  I, too, am a potter and trust me.  She is topnotch.  Nina in KY
  • Thanks MQ.  Appreicate the comment and recommendation.  Will look at their site.
  • Oops.  I forgot to mention the second picture is mango salsa.
  • What bread recipes do you use?  Someone please share a recipe.  I make the dough from Mother Earth News called something like no-knead bread but have not done it on the Egg.  I have made naan which turned out very good.  Nina in KY
  • I have an Imperia that I bought from Amazon.  I researched manual pasta makers and watched a few youtubes before buying.  I've been very satisfied with it.  Made lots of spaghetti and even used it for pierogi.  Nina in KY
  • the plater setter was essential for me.  Yes, you can use your regular pizza stone.  I raised my stone by placing the little feet that come with the BGE, on the plate setter and then the stone on top.  It was recommended by others.  Heat your stone …
  • The recipe for Simon and Garfunkel chicken in the manual that came with the BGE is delicious.  Try it.  Nina in KY
  • Your video was incredible.  Nuts, I gave my wok away when I got a glass top stove.  Do you have a blog where you share recipes?  Now I gotta buy more stuff for the egg.  I'll get on the websites you recommended.  Thanks, Nina in KY
    in stir fry Comment by nineee February 2012
  • I read somewhere you should do a few low cooks before bringing the egg up to over 400 degrees 'cuz it could damage the gasket.  Don't know if that's true or not but I didn't want to take a chance.  So I did a slow cook pork butt, beer can chicken an…
  • Here goes again with the pics
  • Oops.  No pictures.  They appeared at the end of my post but when I clicked to post they aren't there.
  • Thanks for the advice and support.  I'll look for the jbweld stuff. nineee
  • Hey Gato, The meat had an internal temp of 165.  No, I didn't calibrate the BGE thermometer. I know I should have but it was installled in the store and I couldn't remove it so I just hoped it was right or close.  The meat thermometer is one I've us…
  • I'm in Somerset, KY.  Hey, bluegrasstiger, what part of KY are you from?  I used a commercial rub I bought at a BBQ festival in November since Dr. BBQ, Ray Lampe, told me the big competitors usually just use commercial rubs.  I always made my own wh…
  • I did my first cook on the BGE Thursday.  Easy as pie.  And lousubcap is right.  First 3 cookings or so you should keep at lower temps for the gasket to seal.  I smoked a pbork butt and it was perfect.  Going to do the chicken next and based on abov…
  • First of all I'm a "She" not a "he".  The pork butt was just under 5 lbs and went for 7 hrs.  Neve4r thought of pictures.  Next time.  nineee
  • I am going to negotiate for a better deal plus the plate setter and see where it gets me.  Thanks for the input.  Nineee
  • OK, Little Steven says delivery price plus set up is worth it and that is what they offer. They will assemble and we need that 'cuz neither husband nor I have those skills. Plus they have all the accessories which the other guy does not. Thanks ev…
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