Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 8, 2010 04:19 PM

Big Green Egg - Help!

I just purchased a Big Green Egg. Have not used it yet. Just wondering if anyone has ideas, pointers or recipes to get me started. I was thinking about slow cooking a brisket or smoking a chicken. Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. You have the best cooker in the world, IMHO...check out the Big Green Egg website, and go to the forum. Lots of help, pointers, and recipes.

    1. I bought my BGE 15 years ago and never looked back. I originally bought it because I'm afraid of cheap gas connections on a gas grill and was tired of the gas grills rusting out every two years in the Florida humidity. That being said, I have learned some things. Only use hardwood charcoal and use a chimmney starter. When slow smoking, heat the grill to about 100 over where you really want it because when you put the food on the temp will drop. If you want to smoke for a long time, don't be cheap with the charcoal, fill it up. I don't know if they give the same cookbook as they did 15 years ago, but mine stinks. I never used it but people who have, the food is bad. Just remember low and slow for smoking. I have a pan that I wrap entirely in foil and put a rack in and put my meat in there. I don't like burnt bits, I like succulent meat. For brisket, I season the night before and wrap in foil. Put in the foil wrapped pan on the rack and cook for 1 hour. Tear back the foil and mop every 30 minutes. This is at 225-250. Takes maybe 6 hours, it depends on the temp and the size of the meat. If you like burnt bits just open the lid and put the meat directly on the grill. Pork butt, same idea. For ribs, I wrap the racks in foil and shuffle the at the end I unnwrap and put directly on the grill and sauce them. For ribs that fall off the bone my rub is (I'm sorry) Adolphs in the envelope mixed with wine to make a paste. I know ribs aren't supposed to fall off the bone but they are so good. Poultry, you need the holders to stand them on or, a beer can. The best turkey I ever made, I started at noon and planned to take it off at midnight. A few wines later I fell asleep and when I got up in the morning it was amazing. Sometimes the poultry gets too brown on top, I usually drape a piece of foil on top. Even with foil you get that wonderful smoky flavor and then take it off for the last 1 or 2 hours, yum. Supposedly I'm getting a wild hog hind quarter and shoulder, which will come frozen and the reason I'm getting them is so I can cook them on the BGE. Everybody loves that food. I'm saving that for New Years day. Also, you can just fire it up, put on some seasoned meat, and walk away until it's cooked, pork loin, chicken pieces, game hens, etc.

      You can't go wrong with the BGE

      1. the best website for basic tips and points is It really helped me to make a proper fire for my BGE. Always use hardwood charcoal, not briquettes.

        I am originally from Texas and see brisket as the holy grail. I am still perfecting mine and have had my egg for years. I think pulled pork is the easiest to start with. I follow some of the recipes/tips on nakedwhiz. I build a firm, use wood chunks for smoke, turn it way down, and can smoke for 20+ hours without adding fuel.

        1 Reply
        1. re: cocktailhour

          Nakedwhiz is a fantastic site. I do his turkey recipe for Thanksgiving, and it is incredible. The turkey comes out this GORGEOUS shade of stained wood, and it's every bit delicious as it is beautiful. And the gravy... Oh, the gravy! People were fighting over the gravy boat. I think I saw a couple of them with straws.

        2. i use a similar cooker , not the BGE, and i love it. i use lump chrcoal, start the fire in the device with a few fire starters.

          it's easier to get these things hotter than cool it down, so err on the side of caution

          3 Replies
          1. re: thew

            I love my egg, going to cook a slow brisket as soon as I clean the snow off my patio. What temp and time do you recommend? Brisket, cole slaw and johnny cakes is the menu.

            1. re: CCSPRINGS

              220-250 ideally. time with BBQ is a rule thumb at best. you cook to the temp the collagen breaks down at.. usually 190-200.

              1. re: thew

                Bought the plat setter today. Time for a brisket.

          2. Nine hour brisket was a success! Only mistake was not starting early in the day. How long will the BGE go at 225-250 without having to add more charcoal?

            2 Replies
            1. re: CCSPRINGS

              I've done a pork butt for 18 hours no problem.

              1. re: JK Grence the Cosmic Jester

                We have been using our Big Green Egg for over 10 years and love it. We use chunks of cherry wood (plentiful in the woods surrounding our home) soaked in water overnight. We like slow cooking and usually keep the temperature between 225 and 250-degrees. Cuts like pork butts have to be cooked to at least 190 to 195-degrees to reach the "pulled pork stage". Whole boned in lamb shoulders were falling off the bone at around 170-degrees. Slow cooked racks of baby back ribs take about 5 hours, pork hocks take about 8 to 9 hours, halved roma tomatoes 1 hour.....we keep a "green egg journal" so that we can compare the times and temperatures. Also, the green egg is a great unit to cook anything you would in your oven. We cook a filet of beef at 400-degrees for the time we would in the oven but the faint hint of smoke adds to the taste. Same for salmon. Once you get comfortable using the green egg you'll starting wanting to experiment with it.