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  • A leave mine out all winter in MN with no cover. A good broom after a snowfall is all it takes to brush the snow off. The EGG is the only reliable charcoal grill/smoker I have for winter cooking.
  • +1 on the raised direct.  
  • One hyphenated word for you soldering iron smokers...Amaz-N-Smoker.  I had a stainless steel chamber air pump modded soldering iron smoke generator for years.  Now would never think to use it. Check it out...your taste buds will thank you.
  • The Amaz_in_Smoker will not produce enough heat to "make jerky".  Think of it as a seasoning tool. You will still need air flow and/or controlled dry heat to dry out the meat to safely eat. I use the Amaz with a Masterbuilt 30 electric smoker.  Wo…
  • Doing my 2nd in 2 weeks today...325 for 18-20 per pound until about 110-112 with platesetter indirect.  At that point I open all vents and pull the plate and get a nice reverse sear for about 60-90 seconds a side at high temp.  Pull, let rest 20-30 …
  • So more bad smoke to add to the creosote that the soaked chips caused?
  • Nice work on the cheese! I picked up an A-Maze-N smoker about a month ago and love it...also figured out when it arrived that the company is located about 5 miles from my home.   The Kerry Gold is a great cheddar to smoke.  I try and limit time on…
  • The 5# vertical stuffer is a must if you want to do more than a pound or two at a time.  I also learned this after ONE session of stuffing with a KA.  Welcome to the sickness.
  • Looks nice...can't wait to hear how they turn out.
  • I like a variety. I did a Kerrygold Blarney Castle and a 24month old cheddar last smoke.  One that I love is just a plain white brick or farm cheese.  Very plain tasting with a bit of saltiness...really highlights your smoke. A-Maze-N has to be ha…
  • Yes on vac seal for 7 days before serving.  MOST important is a mellowing period to allow the surface smoke to dissipate and penetrate into the cheese.  I have taken a bit of cheese fresh of the smoker and it tastes like crud...wait a week and you h…
  • It can be hard to do, but give your cheese 5-7 days minimum to mellow before serving and evaluating flavor.  I wrap in foil if I plan on eating the cheese the next weekend, otherwise I vac seal with a food saver.  7 days in fridge and then into the …
  • Alder, apple, hickory, cherry are all viable options.  I have settled in mostly on a combo of about 2/3 apple and 1/3 hickory when cold smoking cheese.  Just did some cheddar and gouda 3 weeks ago, and it turned out great after a week to mellow.
  • Already signed up bone daddy (With Nate)...need to improve on last year's finish!
  • Thanks for sharing!
  • I am slowly working toward using Evernote, but I use a program for Mac called Notebook...It is published by a company called Circus Ponies and I think it is available at the Mac App Store.  Notebook is very flexible and allows for clipping from the …
  • I live in Minnesota and have to thaw the gasket all the time in the winter.  No big deal.  A hair dryer will work, or I use a piece of paper towel soaked in vegetable oil and place that in the bottom through the air the time the towel bu…
  • Watch trailer park boys if you really want the scoop on Swish.
  • You have a gold mine on your hands...Whisky oak smoke on a beef brisket...many kinds of great.
  • For Brisket or Butts, 260-275 is perfectly fine.  When I do low/slow on my egg, I let the egg decide where it wants to settle in and go with it.  For any low/slow, you should have a temp probe in the meat as you are going to cook to a temp, and not …
  • Sausage making is a great hobby/off shoot from Smoking/Grilling.  I have been making sausages for the last 4-5 years and have a blast doing it.  I started with a KA grinder and stuffer kit.  The grinder works OK, but stuffing with the KA can be a re…
  • I switched to iBank from Quicken for Mac 2007 about 2 years ago and love it.  Available at the App store.
  • Season well, wrap in bacon...cook raised direct at 350ish until done.  Tenderloin would dry out IMO if you took it to pulling temp.
  • +1 on Mighty Quinn's suggestion.  KISS method for beef is always best.  If you are looking for exotic, inject and based with zesty italian dressing.
  • +1 on the High-Que being a must on the small.  I have a small with a plate setter, high-que, stock grate, and another 13" grate that I have installed 2" stands on to use for raised direct or a second indirect grate.  I also have a 12" pizza stone.  …
  • I purchased one about 2 months ago...I have used it for 2 cooks on my CharGriller smoker.  Works fine as long as my phone is on the main level of my home.  My basement is the black hole of electronic signals from the outside world, and that includes…
    in Igrill Comment by daveyray72 August 2012
  • Thanks...$59.00 + tax lighter now.  I've been waiting to catch one of these on sale.  Any wireless therm for $60 is well worth it.  Especially if you are a Apple/iOS user.
  • I really like the base for the egg setup.  Looks like 1" bricks stacked to hold up a 16/16 patio stone?  I'm in the process of designing a table for my small, and this method looks like a great way for me to build a table for a future large while us…
  • If you coach...start getting ready for fall 2012...if you don't, get ready to spend 2012 at youth and high school games instead of Razorback games.   You'll learn to appreciate the purity of football, and that should help get through a season or t…
  • Planning on doing my first pizzas this week. At what temp did you cook? Place setter legs up or down. Etc. Legs up on the stone sitting on the grate.  I have a small, so not much room.  I use a 12" stone. First pizza was star…
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