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  • Thanks everyone for their suggestions!! I ended up with a 8.5 pound beef tenderloin from Costco and prepared a light rub/seasoning for marinade an hour before putting it on the XL BGE. I smoked it with hickory wood chunks for 2.5 hours at 200 degree…
  • Great, thanks all for the comments!!
  • Ok, but bone-in is probably better huh?....the boneless looks messy and scattered out of the package.
  • Can you only order marine varnish online? I live in Roswell, GA and Lowes or Home Depot don't carry it. Try Sherwin Williams.....ask for "Last and Last"
  • This sounds awesome....definitely will try and make it!! We live in Acworth, GA (just north of ATL) so I will try and get some tickets as soon as they come out.
  • To NolaEgghead - That will teach those "rabbit" neighbors that they should turn to the dark side!! You shouldn't have a problem with the smoke, even in the covered porch.
  • Everyone is different, and every rack of ribs is different.  What I have found that works for me is a slower/lower smoke.  I smoke my ribs at about 190-200 degrees mass-meat up with a plate setter for about 6 hours, basting once at the 3 hour mark (…
  • To mrjwhit/nolaegghead - The pressure treated lumber is dipped into a preservative to make the wood last longer without warping etc.  It took about 3 months for it to fade out.  I just didn't want the green coloration to be stained/sealed into the t…
  • I would not open from the original packaging until 24-36 hours before smoking.......that is when you want to apply the dry rub on it.  If you "let it breathe", it will introduce oxygen to the meat which will speed up the maturing (or in this case so…
  • I just did a whole filet of salmon this weekend on a cedar plank on the SS problems.  If you are having a problem with the cedar planks burning, I would think that 1) your temperature is too high, and 2) you are opening the BGE too much…
  • How about some Pork Filets with grilled vegetable sides....use Jack Daniels Smoke Chips for unbelievable flavor!! Your guests will enjoy them over most Beef Filets!!
  • No worries, I hope everything turns out great!!  Here is a pic of the 2-16 lb Boston Butts and a 16 lb Beef Brisket (middle) that I cooked 3 weeks ago.....they all turned out great!!  Just make sure you get a good season-packing on the outside (pat,…
  • I would say that the 30 minutes each side at 250-275 may be ok, but I would drop it down to 200 max for the next 6 hours.  That is just my opinion though.
  • I use Butch's Smack Your LIps Rub.....but have some Dizzy Pig on the way....can't wait to test them out against each other!!  
  • It is a dome thermometer, and the internal temp of the brisket gets to ~180 degrees.  I use an internal probe/monitor to check long term smoking items.  Never had an issue so far, and all meats are succulent and juicy.....and yes, cooking too high c…
  • Grilled vegetables (baby bella mushrooms, squash, zucchini, red/yellow/green bell peppers, vidalia onions, campari tomatoes) on wire skewers, asparagus, skewered chicken bites and seared rare tuna steaks (~15-20 seconds on each side).  Everyone may …
  • I would only suggest that you lower the temperature and stretch out the time.  I have found that if you keep all smoked meats between 180-200 degrees, you will NOT overcook them.  I just did a 16 lb brisket on ~185-190 for 18.5 hours.  It is much mo…
  • I have been using Wicked Good Weekend Warrior Blend charcoal for about 7 months now.....cooks great without the flare ups.  It really stands up to its #1 ranking!!
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