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  • double said: Thanks all great ideas. I like the 3 course meal idea, I want to see an apple pie come out of it... He bought one of these. 6 year warranty? Bummer, your buddy got hosed. I paid less than that …
  • The inside of the dome looks pretty new. Just a theory, but I wonder if he bought one new at a good price and is just trying to flip it. I'm not going to make accusations, but there is also the possibility that it wasn't purchased at all. Just somet…
  • Wow, congrats on getting that barrel for free! You know, I'm local in case you ever come across another one...
    in free one Comment by nashbama March 2013
  • If the XXL is $4,000, how much do they want for an XXL nest & plate setter?
    in XXL Egg Comment by nashbama March 2013
  • When my wife and I were visiting Charleston, SC a couple of years ago, we made a point to visit Jestine's Kitchen. It was featured in an episode of "No Reservations". I'm glad we did, it was one of my favorite restaurants there. Although it's impos…
  • With the BGE, bigger doesn't really equal better. It's simply about how much you can cook. I considered the XL, but then did the math on how much space I really need for my average cooks. For me personally, the Large is the perfect size with very l…
    in XL or XXL Comment by nashbama March 2013
  • Looks amazing! I really like the table.
  • They look great! I like the idea of mixing chorizo in the cream cheese. I'm going to try that next time.
  • "Beer is proof that God loves us and wants us to be happy" - Benjamin Franklin. Well, he didn't really say that but It still sounds cool.
  • It looked like it got stuck in the corner like a cheap remote control car. That's why he shut the lid. Screaming hot grill + good brush > Grillbot
    in Grillbots Comment by nashbama March 2013
  • I check for marbling. Fat = flavor. Too much and you're not getting as much meat for your money. Too little and the meat may be slightly drier and not quite as flavorful. I look for even marbling through the meat and a nice fat cap. I also agree wi…
  • Awesome pictures. Makes me want a small BGE... and a lake house.
  • I'm near Nashville, sounds good to me.
  • The finished product. I used the broiler in the oven because I don't have a torch, yet. Goes well with a Merlot, or another Guinness. I'm making these again for sure.
  • I gave it a shot. The only thing I changed was I doubled the amount because my ramekins are a little larger. I may have added too much sugar on the top at the end. Otherwise, a huge success! Thanks for the recipe! 
  • I love Guinness, chocolate, and my BGE. This recipe combined all three. I was trying to come up with something different to cook this weekend. I found it, I'm cooking this recipe. Thanks for posting!
  • I think for restaurant owners or caterers, the XXL would be very useful. For me personally, I've been able to cook everything I've wanted to just fine with my large. It's a good point about the weight of the lid. I wonder if adding some kind of cou…
  • That's a beast! I wonder how much it weighs?
  • 122 is fine, it's probably still slowly cooking internally. Just get the heat back up and you're good to go.
  • Those steaks look amazing. I'm going to try your method next time I cook steaks.
  • henapple said: Now, where i live....Middle Tennessee. Known mainly for country music it is a hot spot for all genres. From REM to Jack White to Neil Young Nashville is a hot bed for all music lovers. The Titans and Predators can be seen at a re…
  • I can cook some things without keeping an eye on internal temp, but with brisket I would keep a thermometer in it. For that long of a cook, the temp will vary somewhat so it's hard to go strictly by time. Get it up to 190-200 internal temp and let i…
  • There is a Mexican grocery store in Nashville that is always smoking chicken. Smells amazing when you drive past and they taste even better. My Father-in-law is picking up a few of those chickens for a get-together this weekend. So being competitiv…
  • I get mine up to temp without the plate setter. I use an electric starter, once the coals ignite I'll put the grill back in, close the dome with the vents open, and let it heat up to make cleaning the grill easier. I'll then close the vents where I…
  • I paid $800 before tax for the large egg, nest, and plate setter in Tennessee. If the next closest dealer is an hour away, call them and see if they'll offer you a better deal. $900 for a large egg only leaves a lot of negotiating room.
    in Prices Comment by nashbama March 2013
  • I bought my large BGE & Nest for less than what the Grill Dome is going for on their website. I did quite a bit of research on kamado smokers before deciding on a BGE. So far I still feel like I made the right decision. You can tell immediately …
  • Great looking pizzas! Is the dough store bought or did you make it yourself?
  • I just keep it simple. Marinade it overnight in Stubb's Pork Marinade, then smoke it indirect one hour per pound. Not the most creative or experimental, but it's always been a hit with guests.
  • allsid said: Nicely done for a first cook!  Looking forward to other video's and photos as you get going.  One question, I have had bad luck with any woods other than fruit (cherry, apple) on lighter meats.  How was the Hickory?  I would think …
  • Charlie tuna said: How did you know it was "DONE"?  Without knowing the internal temperature? I chose pork loin for my first BGE cook because I've done quite a few of them on various smokers. I can cook it blindfolded. One hour per pou…
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