Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Thanks for the heads up! Just ordered one. Been eyeing them for a long time.
  • just used my new iGrill for the first time yesterday. 14hr low and slow overnight. worked like a champ. decent enough range to stay connected anywhere in my house. it's not pure wireless in that you can't leave bluetooth range and stay connected, …
  • btw, where do you usually get your packers in Austin?
  • Beer I've got, experience with brisket, I don't. Sounds like a fair trade. I'm up in N. Austin. I'll let you know next time I consider revisiting the brisket. Prob won't be too long. Appreciate the help.
  • Verdict - wasn't amazing...good, edible, but not great. The cook was fun though and I look forward to doing many more. To Improve: * SALTY, don't know if that was the rub (using dry rub as well as a mustard/worcestershire slather) or something el…
  • The Cen-Tex Smoker said: AA- we need to work on that bark. Let me know when you do your next brisket agreed. I'll take all the help I can get. About to pull it out of the cooler now and carve it up. prob won't be too long before I do …
  • Matt20971 said: Austin, what app and temp controller are you using? using an iGrill - can get it from apple store, at&t (random), and several other locations. It works well with the free app by the same name/co. uses bluetooth to…
  • pulled it off the grill after 14.5hrs at 205. Looks good, probe was like butter, resting in a cooler for the next two hrs. perfect timing for dinner. hope it tastes as good as it looks. Forgot to separate the point for burnt ends before stowing it a…
  • 13hrs in to the cook and the brisket has hit 190. Looking good, but still not buttter tender with the probe and the fork test still had a good bit of resistance. Will wait until 200 to check again i guess.
  • Alright. The brisket is on the grill and have the temp at grill level hovering around 260. We'll see how it goes. After transferring the brisket from the pan to the grill, I've had second thoughts about using this particular slather or at least onl…
  • seems like I knew a couple of guys that minored in that in college. Quick question before I finish setting up the grill. Do you recommend any particular way of placing the lump? I'm planning on starting from a clean egg and placing larger lump on …
  • Couldn't figure out the image posting earlier, hope this works: Dry Rub - Slather -
  • I appreciate it. I'm using Royal Oak with a few Oak chunks thrown in.
Click here for Forum Use Guidelines.