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: Trout #2
This is cruel and unusual punishment2 · -
Pizza - I can't do any better than last night
Team effort pizza party last night with some friends from our kids school, one of whom is an experienced XL owner. We made 4 pies, and grazed on each one as it came off. I love that kind of party, no…4 · -
Re: Pizza - I can't do any better than last night
Thanks all for the compliments. Egg was in the 500-550 range, I have had more than a few pizza failures at the super high temps so I go a little longer at lower temp.1 · -
Re: My most difficult cook to date!
Why I love this forum. I enjoy the pics of the complex fancy cooks as much as pics of the simple stuff. Nice dogs3 · -
Re: warning salado
I love music, and I have been known to partake in some herbal therapy on occasion. But I would rather be in Cambodia with a bad case of colic than be in a hay field in Manchester, TN in June with 50,…1 ·
Friends
Followed by 1 person