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  • Yeah it sounds like a dumb question but depending on what temp the Egg was assembled at I've heard of bands being overtightened in assembly during winter and when the spring comes the egg cracks while it's just sitting there. Good to know. Since …
  • Woops, looks like I may have confused the name of that exotic, never actually produced size with our own @Eggcelsior. Anybody remember what the name of that 6 foot diameter monster was?
    in BGE XXL ! Comment by jigawatt March 2013
  • Remember the Eggcelsior? This one is smaller, but still big enough to be in competition with a DIY pit.
    in BGE XXL ! Comment by jigawatt March 2013
  • Same here about too much salt. The whole "when it's salty enough it's seasoned just right" philosophy is way too general. One size definitely does not fit all. Another option, as he said, is to roll your own. I start with this recipe and make my ow…
  • Mcclard's sauce from Hot Springs, Arkansas is great on chopped/pulled meats.
  • MO, does that stand for Missouri? I'm near St. Louis.
  • eggishly, the daisywheel that Skiddy was refering to is the circular vent on top, not an aftermarket part. I have a new large egg, and it has those tab covers. I have the sticky screen problem on the draft door as well, but it's not a big deal -- I…
  • Well now that I think about it, there is one bbq dish that cajuns do very right -- bbq shrimp. I think I may do that in an egg sometime. I love irony.
  • I'd add Chimes to the list as well for Cajun/Creole. The only bbq I ever tried there was a place called Voodoo, and it was less than spectacular. Hey, with a dearth of good bbq in a city the size of BR, does anybody see a business opportunity?
  • Sounds good, might give er a go. You ought to be able to get some good andouille -- it's pretty hard to come by up here in St. Louis. Good thing I got about 15lbs in the freezer! I grew up in north Louisiana near Monroe and my parents still live …
  • Definitely not Texas chili, but it does look interesting.  I like all the ingredients.  Come to Salado and make it so I can taste it before I cook it.   I do have some family in San Antoino, but I doubt I'll be coming through Salado any time soon.…
  • I'm brand new to the BGE world so I haven't tried it yet on the Egg, but I don't see why it wouldn't work well.
  • A couple edits to the chili recipe - see the whole thing here:
  • Griffin said: Me thinks I need to try turbo someday... But.........quicker cook means less drink, music, outdoor time, and "slaving' over the egg.  also means more time for honey do's and such. Who said anybody needs to know?
  • I have a great chili recipe that uses chorizo. Brown a pound each of ground beef, chorizo, and sliced andouille sausage till they're done. Add chopped onion and bell pepper and cook for a little while. Drain, reserving the liquid. Put the meats and …
  • Thanks for the tips everybody. I'm definitely going to wait and see what I really need before going out and buying anything. I can do the basics and that's good enough for now. I had a good time firing up my new Egg tonite and grilling burgers. They…
  • Thanks for the tips everybody. Since I'm out of money for now, I'm gonna have to learn to manually control the temp, but it is a good suggestion to do that anyway in case you ever have to. And about what @Smokin_Trout said about the bolts, I tighte…
  • At least you could use the HOV lanes.
  • @Greeno55, that's what I was hoping for when I took the picture
  • @Hashmaker, yeah I've been looking at extras online. So far on my list: Deep dish stone, ash pan, rig, cast iron grate, temp control device. I think BGE stuff will dominate my wish list for the near future.
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