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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
-
Re: The mothership
There's a really shady bar near the stadium called 'Doc's'. It's the only place that still let people smoke inside due to some grandfather law. Ignoring the decor & smoke, they've got the best Wi…1 · -
Re: Lump Trivia ... The Beginning
I'll like whatever @theyolksonyou is having...1 · -
Re: Lump Trivia ... The Beginning
The humidity of the basement Is not a constant. The only way to ensure the same measurement is to soak the charcoal first. This way, it starts out as 100% humidity. You will also get the volume by me…1 · -
Re: Rockwood Price
It's funny, I do the total opposite of what you do. For low & slow, I use my premium lumps since it's such a low temp and the food will be expose to the smoke longer. For normal grilling, I'll u…4 · -
Re: First Brisket flat tomorrow.....
I take a picture of the lean side before seasoning and use that as a "roadmap" before cutting.1 ·