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!


Followed by 1 person
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


  • I haven't done it yet. But I did freeze the finished brisket, vacuumed it while it was still pretty warm then just reheated in the SV.  It was almost as good as eating it fresh, you just don't get the bark that you would when it's finished on the eg…
  • I put them on top slightly buried but not totally covered.  Lid and lower vent totally open.  The same way I do with wax cubes.
  • I bought a box of these based on egghead reviews and they didn't work at all for me.  They started well but burnt out quick leaving me with a smoldering smokey mess.  Still have a half box or more if anyone wants them.
  • Tim where do you buy prime?
  • I've done this twice now with AWESOME results. It's so simple you cant go wrong.  Both times I did SV for 36hr and smoke for 3.  Since I don't always have a need for 15# of brisket I'm going to try freezing some after SV then smoking a piece when I …
  • So glad I found this thread! I was prepping for a pizza cook yesterday and had the egg at full throttle everything was fine then I looked outside and saw black smoke coming from the egg.  I went outside to investigate and saw that there was fire bel…
  • I'm lazy so I also do 5-6 hours at 250.  Put them on and forget about it.  
  • Ok so a tip would be to go later in the day after the stress of cooking is done.  I'd never been to a comp so I though it would just be a bunch of people sitting around drinking beer and talking about BBQ.  What I found was I had to buy tickets to g…
  • We went a couple years ago and stayed on board.  I was kinda bummed.  I guess I just didn't know what to expect.  I guess I thought there would be more tastes available and BBQers were more "accessible".   That being said I know what to expect so m…
  • Thats the recipe I used.  I didn't think dumping a whole yeast packet would have a negitive impact.
  • I think the first time we used just regular flour so I went out and found a little mom and pop Italianstore that sold the 00 and looked like the flour was on the shelf for a while.
  • Hate to bump an old thread.  But this thread got me excited about a smart thermostat so I got the Ecobee3 and extra sensors.  Got it all setup and install this weekend took maybe 20 minutes.  Now it keeps the house warm.  I don't yet see any real va…
  • When I was younger the family would go to grandma and grandpas house and for pretty traditional stuff but grandma would lay out a big felt 'pond' and put a bunch of little stocking suffers on it.  Then we'd all take turns with a stick and line with …
  • According to this you can get the Nest for $199 from Verizon this Friday.…
  • Looks like a fun project.  Nice work
  • @DaveRichardson.  You're post got me looking around more and the Ecobee3 has a remote sensor so you wouldn't have to do any relocating of your main thermostat. @Zmokin.  You're old fashion.  My biggest worry about getting robbed is that the carele…
  • Ive been curious about these for a while now to.  I'm not sure anything could 'learn' me and know whats comfortable.   For example during summer we keep the house about 76-77 but now that its cooler out and we're already dressed for cool weather 7…
  • For 375 I do about half way open on the bottom and full daisy plus about 1/8th crack.
  • It probably did weigh about 2lb.  I really couldnt believe a huge chunk like that got in the bag.   In better news the 2 NY's I cooked up were awesome.
  • Whoops how about adding the pics
  • Kegged a Black IPA Sunday.  Don't brew nearly as often as I would like.  Takes a lot of time a next day my back pays for it.  @Blind99 youre probably best off trading it for something to BBQ.
  • Sculpin is one of the best IPA I've had I really love that stuff.  Luckily since BP is local its easy to get my hands on.   Earlier in the Campaign there was a "Super Duper Arrogant" available from Baladin/Stone.  That was the first one I got in f…
  • Bump kinda.  There are some good collab brews available and the campaign ends tonight.  If anyone out of state orders I'll be happy to pick up for you and find a way to get it to you *cough*mail*cough*.
  • My cook went great. Some buddies from work came over to help me handle the . Then spent the rest of the day watching the boy play in his inflatable pool. The butt was on for 10 hours, I pulled it at 201 the FTC for another hour and a half. Was kind…
    in Day off cook Comment by BREWnQ July 2014
  • a couple of years ago I went to the one that's at the Queen Mary. it was packed. you had to wait in line for about 15 or 20 minutes to get a sample. They had a lot of competors and the food was great.
  • Its only hazardous in California.
    in carcinogens Comment by BREWnQ July 2014
  • I'm Guilty.  I do it cuz everyone else does.
  • St. Pattys brew in August
  • Not the real Fresh Squeezed a clone that I found on Homebrew talk.  Should be carb'd up by the weekend and ready to enjoy. The system uses inline flow meters to calculate volume. The kegbot connects to an Android tablet so you can see whats happ…
  • I'm starting to dislike this thread.....because I'm a hater. You guys really do have some really awesome yards.
Click here for Forum Use Guidelines.