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  • hour? At 500, a pizza should be done in 12-15 minutes (unless you have done some sort of thick crust or mega topping thing). Was the plate setter hot when you put the pizza on? I let my pizza stone heat to temp for at least 30 minutes.
  • This is a link to a method known as Car Wash Mike's Ribs. They are a favorite around here.
  • It had not occurred to me that this might be an issue, but living in the North East I could see it being a problem. Going to have to do some research/planning and perhaps hoarding TC
  • Can you Trex them? Sear all of them quickly at very high temp close to the coals. Let them rest while you set up your two layer rack (if you have the gear for that) and then return to grill at 400 to roast all of them the rest of the way to your d…
  • My order has already shipped, that is great service. Looks like it will be here Monday. I've consistently had the same great experience. Orders very often ship within a few hours of placing the order. For a small business....they seem to hav…
  • I started out thinking I would make my own rub, to be more cost effective. Then I started buying the raw spice ingredients, and quickly realized there might not really be a major savings - especially if I wanted a wide variety. Granted, buying f…
  • I've had 2 slabs out of a bunch of the 3 packs from SAMS Club w/membrane removed. Hate it.....sometimes it is hard to tell if the membrane is removed and I spend way too much time removing the membrane when it's not even there. How many have done th…
  • Looks fantastic! How did it taste !
  • I was oblivious to the existence of the Egg until January of this year. I happened to be traveling for work, and mentioned to a co-worker that I wanted to get into smoking/BBQ this spring. He started talking about this 'big green egg' thing, and I…
  • I've been putting off my gasket replacement for a month, primarily because it means a 24 hr no cook period! I have not had any obvious problems going without. It does clearly not have a good seal, which is no surprise. Fun to watch the DigiQ puls…
  • Thanks CenTex...will do next one at 260! Have a boneless half picnic in the fridge, so may do it during the day this week...wife & I will have it all to ourselves!
  • Both butts were a hit with the family. About 20 different people had sandwiches. Not a scrap left. Despite that, I was not happy with the end result. The late foiling followed by an immediate FTC treatment left the pork with a moist exterior, in…
  • time will clock in at 14.5 hrs for a pair of 5lb butts. Crutch applied at 12 hr mark while at 156 degrees internal, 225 grid. Grid temp increased to 250 when I foiled them.
  • Well...the Texas Crutch certainly did the trick for getting me to the finish line. About 5 more degrees, and FTC time. Will be interesting to see if they are dry...worried they may be. If so...sauce to the rescue!
  • Don't get me wrong...I am loving every minute of this process!
  • I have my DigiQ showing 225 at the grid. My suspicion is that gdenby is correct. Evaporative cooling of injected mass takes longer. Makes sense. At the 12hr mark, I am at 158. Have climbed slowly from 151 in last hr. Based on my schedule for t…
  • That looks FANTASTIC! I had similar results with my first TREX too. Opened my eyes to a whole new level of cooking steaks.
  • I did these direct.  Despite 'overcooking' the breast to came out tender, moist and freaking tasty !
  • Thanks Lou - I'd have to say the bark quality is not related to doing an FTC.  I have had similar results when I've pulled shortly after taking the pork off the Egg. I'm wondering if I just need to use more Dizzy Dust.  I'm completely coating …
  • Once my wife got over her fear of flashbacks, she started to occasionally cook burgers on the egg. Overall...I've cooked 80-90% of our dinners on the egg since getting it in April.  She absolutely loves the fact that she is not cooking dinner much…
  • I love Jamacain Firewalk (nice heat) and Tsunami Spin is fantastic too.
  • That looks fantastic!
  • I use a spider from the Ceramic Grill Store for exactly what you are describing.  I have a Large BGE.  I have not had any issues with the stability of the grate when doing raised direct.   I also use the spider with my wok. Works great.  WIth a sm…
  • The ribs came out great. The chipotle provided a very nice 'slow burn' as my wife put it. If you like a spicy rib...I would highly recommend the 'Chipotle & Honey' fom
  • I've been doing some wok cooking on my BGE that comes close to deep frying. No doubt...highly flammable oil and a charcoal fire is a recipe for a problem if you are not extremely careful. I don't think I would attempt a true deep fry...but 2 servi…
  • Nice... I used to throw cooks for that many guests on my gasser and barrel smoker. I was planning on doing memorial day for about that many people, but my gasser caught fire and I ended up replacing it with an LBGE. Was not confident enough to do i…
  • Wow...what a day. Mother Nature did indeed cooperate...but it was close! The skies opened up 5 minutes after the party broke up, and we got about 2 inches of rain in 10 minutes. Pork Picnics came out great. First batch of ABTs were cooked raised…
  • I'm sorry, what was the address again? Have fun and remember to enjoy yourself and not stress to much... I am having a blast! The two Picnics are going to be to temp about an hour before guests are due, so that timing worked perfectly. Eve…
  • My Pampered Chef stone cracked a week ago. A tiny amount of grease from cooking pepperoni dripped onto the stone as I was removing the pizza. I heard a pop...and the stone was split in 2. I have used it twice since
  • Wow Nightwing...they are being nice because they are fleecing people. I paid 750 for my Large with Nest. 1200 is highway robbery...even with a platesetter and a bunch of other accessories. Tom
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