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  • I've been wanting to attend/cook since the outset, but something has always gotten in the way.  Hoping to stay focused and see everyone in Hiawassee!!
  • If I have time, I will always brine.  Brine for up to 2 days, pull, rinse and let air dry in the fridge for 1 day.  I generally do indirect, directly on the grate and allow up to 4-4.5 hours for a large (18-20#) bird.
  • Next time - I'll shoot for no more than 125
  • Kabobs are a great way to put different ingredients together and usually produces very good results for me.  Your combination of goods look really great!! -Ken
  • Mostly questions - and some feedback. Can you elaborate on "it started to brown early"?  Do you mean before 1/2 way through the total cook, 30 minutes into the cook, etc....? What total time did you end up cooking it? When you did your foil tent,…
  • Willieb43: The law of diffusion allows the salt/sugar/spices to flow from the area of higher concentration (brine) to lesser concentration (meat cells).  Some of the liquid will also flow to the meat through osmosis.  Once inside the meat, the salt …
  • Assuming you're going the more traditional route (i.e. not spatchcock where you remove the backbone and open it flat), put the PS legs up and put a drip pan or 2 smaller ones on the PS with the grid on top.  You shouldn't need to cook it in a foil p…
  • Depending on what size turkeys you plan on cooking, you could cook the first and double wrap in heavy duty foil and put in a cooler surrounded with towels or blankets.  As soon as you pull the first one, put the 2nd one on.  The one in the cooler sh…
  • I'm going to try something different on a pre run turkey this weekend also.  In years past, I've brined for 24 hours and have been pleased - except for non-crispy skin.  But, I've never allowed the turkey to dry more than 1 hour after pulling it fro…
  • "My husband still isn't sure the BGE was the best idea so keep your fingers crossed!" Let us know when he realizes and admits it was the best freakin' idea ever!
    in Ribs Comment by KMagnus August 2011
  • I'll still have several to experiment with, so I may bump up the temp on one and see how it goes. Thanks!
  • I’ve had my BGE longer, but have only made the 2 attempts I mentioned at brisket. Prior to getting it, I never attempted a brisket. The flats I bought are really lean. I’m thinking maybe an injection and wrapping them more than half way through…
  • As you mentioned - seems like the mop is the main difference. Because I'm starting the mop about 5 hours in, I'm definintely lifting the lid before it reaches 190-195. I won't use a mop on the next one just to see if it makes a difference, but I…
  • I actually checked all the sites you've listed prior to the first brisket. I took enough notes between sources that I thought I had a good approach. Anytime I do a indirect slow cook, I always have the lump almost to the top of the fire ring. F…
  • Currently using a cheap Taylor digital, but yes, I make sure it and my dome themometer are calibrated between every 3-4 uses. Thanks!
  • There are a couple of things you can try - if you haven't already: 1. Open the bottom draft door completely. 2. Remove the dual function metal top. 3. If the temp is not starting to come up, open the lid for more oxygen. If you're just ge…
    in Temp help Comment by KMagnus June 2011
  • Simple roasted veggies w/good olive oil, salt & pepper and either fresh or dried herbs. Most people will swear there's more to it than that. Roasted peppers stuffed with a mixture of black beans, onions, etc.... and whatever cheese you can u…
  • Looks like some really awesome food and probably even better stories to tell recounting these days. I would have used "WOW", but too many others beat me to the punch! -Ken
  • Looks great for you first cook. Ended up with similar myself - TBones w/DP Cowlick. Keep us posted on your eggventures! -Ken
  • That is fairly clever. But noticed they must not have to worry about the "PC" police like we do in our great states. Note the topmost item on the right....."Ghettoblaster"!
  • I've had the exact same things happen. There have been times I've thought the dome temp wasn't raising as I expect and decide to peek and see what's going on. After the "whoomp" flame that engulfs the full interior, the temperature shoots up a c…
  • The bacon weave and finished fattie look totally awesome! Did you use a basic indirect route (i.e. plate setter) or do you have it on a raised grid? Keep posting the great cooks/pics! -Ken
  • First off - I cooked a 19 lb turkey on my large last weekend - with similar setup - and it was a tight fit. Do a dry run and figure out the best way to get your 22 lb bird comfortably in there comfortably. As for time, I brined mine - so unsure…
  • I've cooked 2 19 lb turkeys within the last 2 weeks, one which I did not brine and one which I did. I can say since I did the cooking and carving that the one I brined was definitely more moist than the one I did not. It also took a little longer …
  • My job involves it sucks to be subjected to a sub-par restaurant meal, that being Chili's fajitas, and then come back to the hotel and look at great pics like these posted to the forum. Freakin' awesome looking meal! What brand &am…
  • Good luck with your pending surgery and recovery. Prayers to you and your family.
  • Good luck with your pending surgery and recovery. Prayers to you and your family.
  • You mentioned getting your BGE this spring. Have you had the lump for that long too? From what you're describing, it sounds like moisture has gotten into your lump. That happened to me on one occasion earlier this year and I remember getting very…
  • The ticket sales may have been cut off at 2500, but I do not believe that number includes those who purchased demos and received 2 tickets or dealers who received 2 tickets. Based on the crowd I say, I would say between 3000-4000. -Ken
  • Great slide show! I was really surprised to find myself in one of them. Thanks again for taking the time to do it. Ken
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