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Last Active


  • Any updates on max size bird on Large BGE?  Looks like 16# is the limit.
  • On a Large BGE with AR, what size turkeys can I expect to fit if I am planning two that are spatchcocked?
  • Wise One said: This one is always good: Mary Lee's, "I Fought the Slaw and The Slaw Won". Ingredients Cabbage Mixture 3 lbs cabbage 3 ribs of celery 1 onion (yellow) 1 bell pepper 3 carrots 2 cup sugar (Hawai…
  • Awesome...thanks.  I should have warmed up the BGE I think, but its done.  Its siting outside in 27F cold dry air and will cure 3-days before I need to cook.  Lid is stilll off 'cuz Permatex is still a little moist.  Planning a maybe a 1-2 hour low …
  • What do you think about starting a low fire to cure per NakedWhiz instructions for gasket install using Rutland cement?
  • Gents,  I have a Large BGE than I am getting ready to install a Rutland Gasket on according the the instructions on The NakedWhiz. I have Stove Cement that came with the gasket and Permtex Ultra Copper Silicone Sealant. I am planning to use the Per…
  • Bump I just bought a bag of KJ charcoal from Ace.  Seems like it burns hot and ashes as little or less than WGC. It is still not on Naked Whiz.
  • IsCornell said: I think that HomebrewTim's comment may have been part of my problem.  I added more charcoal just before putting the meat on, so it may not have had a chance to burn off all of the smoke flavor. I also appreciate the advice from …
  • IsCornell said: What kind of charcoal do you use?  I have Cowboy Charcoal and it has a strong flavor.  I bought BGE charcoal.  Does that add a lot of smoke flavor or not? I prefer Wicked Good, BGE or Royal Oak.  I've found that if y…
  • I love the appetizers.  I just may need to throw some sausages on with my turkey in case I get hungry.
  • Good luck...I find every long smoke has its own challenges just like brewing.  It is not whether you have a problem but how you react WHEN you have a problem. Man I love BBQ.
  • I'd eat it. Oh, I did.....and ate a lot of it.
  • I think all that alum foil is restricting your air flow through the egg.  Probably contributed to the fire going out. GREAT point...I realized it was a waste on my next smoke and I had no problems.
  • That was a 12# brisket (I think) and took about 16-hours (I'd need to look at my notes)
  • Hope so....I've done quite a few butts on WSM, and they have ALWAYS taken 15-18 hours....I must have run the BGE a little too hot too long.  Next time I'll target about 200 or less at the dome and see where that takes me for the first 6-hours.   T…
  • Thanks all.  They are double-wrapped now and on the Egg. I have bottom vent closed and daisy wheel barely open.  Dome at 180....grate at 220 ish. Oven preheated to 170F now.  Going to move 'em, then transfer to a cooler in a bit.  Thanks for the rea…
  • Well, then JUST hit 200F.  I am going to double-wrap in HD foil, probe the smallest one, and play it by ear from here. They can be pulled at 3-4 pm. So, I think between oven and cooler, I should make it. Thanks!
  • I am smoking alongside you all.  My egg ran a little hot and now my 3 butts look to be almost done (195F). Anyone have any suggestions on the best strategy from here?  Dinner is at 4-5. Foil and oven set to 150?  Foil and cooler?  I posted pics on…
  • Right on...that's what I figured.  Now at 12 hours and 159F....smells too damn good like always.
  • Right on.  Temp was at 127F at 1:00 AM.  Woke to 135F in the flat.  I'm thinking it easily saw 150F or more.  I'm pressing on and may be just be the test case.
  • Fire is back on and meat checked in multiple places...12-135 are the temps I've seen.  It's BBQ for me and my family tonight.  I have a feeling it MIGHT be fine, but would like some confirmation since it never got over 150...I have only cooked a cou…
  • I am new he BGE but am really curious about the AR Combo.  I wanted max options and did not want to wait this week so with my Large BGE, which came with the platesetter, I purchased the 3-tier.  It's very solid and LOOKS like I Can get 4 butts on it…
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