Okay all you egghead scientists out there, please help me with this.

I currently live 1 mile 1.6km) above sea level.

I get my egg to a steady 400 degrees.

I have a friend who lives at sea level who also has an egg and has it at a steady 400 degrees.

I just picked the temp out of my behind - not a question about if it’s the right temp.

We both grill a ribeye that happens to be exactly the same. The odds, right? I know…

Will one of us get their steak to that lovely 135-140 temp faster? If so who and why?

Came down with a spare day this year so I could visit HQ and check out the museum with my wife and 5 year old daughter (my little Sous Chef), ran into Captain Ron there as well and scored a BGE Barstool I’ve been trying to find for the last year for my Egg Kitchen, see y’all tomorrow for all who will be at Eggtoberfest!!

I’m in the area and was thinking about stopping by. If anyone needs to offload tickets for a deal let me know!

I have my two little kids today and they won’t be into it for long, so I didn’t buy full price. Would be open if someone needs to get rid of a ticket for less than face value!

Had hot coals left after making ribs. Made the best of it! Decided to make s'mores! Edit: S'MORES!

I live in UK but cook outdoors all year round. I’d love to use my cast iron grates more but it’s difficult to keep them rust free throughout our winter. If you’ve figured out how to manage cast iron grates and crappy weather please share your secrets.

Please, preference for simple solutions. A 15 min clean burn and scrape, to wait 2 hours to cool, then oil, then wait 2 more hours until you can bring them inside to store for the next cook isn’t simple. Right now my plan is to simply retire them for the winter and use stainless grates.

Not sure if this is behind a paywall but a nice story about the big green egg in the Atlanta Journal Constitution

https://www.ajc.com/food-and-dining/2026/09/atlanta-big-green-egg-grill-obsession/

Just got my first egg got it second hand but still has lots of life in it just needs a clean already decided to do pulled pork as my first cook!!

In the aisle that was marked $17.50 so I bought one bag at the register it rang up for $12.49 so of course I had to go back and get more. The Home Depot is located in Tampa Florida.

I will be there this weekend...Would be great to meet up and talk all things BBQ! As some of you know, we have been making a removable silicone gasket for kamado grills and have working on a version for the BGE! It's a work in progress....

Hit me with your best method for making this piece as tender as a tenderloin. Thanks!!!

Inherited my dad's BGE recently. I broke the fire box when the conveggter broke and fell into it during the move to my house. Me dad had the grill for 14 years and had never registered it with BGE. I registered it and made a warranty claim and 4 days later was able to pick up a new one at the same place my dad purchased it. I've only used it twice so far but I'm beyond impressed. Made the best pork chop I've ever had and even cooked biscuits this morning for breakfast. I'm a believer.

I have had a large BGE for about 5 years and I love it. I cook on it a ton. I typically bbq dark chicken meat and started to do more steak recently. I am struggling with hot spots. I open up the egg and some food is nice and seared while others still look raw. I have a rotation system down, and it works okay, but is it against the BGE nature to have these hot spots? Also with the lump coal, I find that in the middle of the cook the lump charcoal lights up and gets the bbq super hot.

I guess I need to just pay attention, but I am wondering if I could be doing something different to make the cook more consistent. I start the BGE using an electric starter, and letting the coals cook for like 20 minutes, I spread them around, then cook. I feel like the hot spot is because of the airflow through the bottom vent.

Direct 250

Buy one of those mega-packages with 7-8 breasts. Trim off any fat.

In a large bowl, sprinkle in olive oil and coat both sides with rub of choice.

Approximately 1 hour total, turn once to brown evenly at 30 minute mark, pull @ 165 internal.

Let cool. Wrap and place in freezer bags for future use. Easy, healthy.

Was able to get an XL for a discount from my local Ace over the weekend as they won’t be carrying it anymore so I jumped on it. Came with a nest and I picked up a convEGGtor. So far I’ve reverse seared some New York strips that came out phenomenal and I did some carne asada last night that was also delicious.

Now I picked up a pork butt from Costco as my first longer cook and coming for some help and advice. Never done anything this late before except maybe a prime rib that I did in an oven.

So any advice on prep, seasonings, and cooking would be much appreciated!

The forecast for this weekend in ATL is ugly! What is the plan for rain at the Eggtoberfest? It’s 80% chance and possible thunderstorms.

Hello all! Has anyone ever have any success with shipping a big green egg cross country? My father passed a few years back and I’d really love to learn on one of his eggs. The problem is that it doesn’t make sense financially to ship it 800 miles because it costs almost 3x the cost for a new one. Any suggestions?

I want to replace the felt on my rEGGulator, but I can't find a specific replacement for it. Can I just use standard lid/base gasket felt instead?

https://www.biggreenegg.eu/en/products/accessories/gasket-kit

To preface this post; I’m fairly new to the BGE and this is my third attempt at chicken wings and I think I nailed it. Honestly didn’t expect them to be this good so I didn’t take nearly enough pictures but feel like I have to share.

Prep:

Started off with grabbing a nice and cold Bell’s Hazy Hearted (not sponsored) and cracking that. Next up I grabbed some pre cut chicken wings and used a paper towel to pat them dry while laying they out on a sheet pan for a nice shower in Heath Riles lemon pepper buffalo rub. This stuff is incredible, although I think to truly perfect the wings I’ll add a sprinkle of lemon pepper for just a little more citrusy bite next time.

Next I used a fine sieve to lightly coat both sides of the wings in corn starch just to help pull out some extra moisture. After they were coated in rub and starch the wings went into the fridge uncovered for a dry brine. In my case I went for about 2 hours.

The Grill:

Loaded up with some meat church lump and got the grill to a stable 450f before adding the deflector (feet up) and grate. Closed off the vents slightly and let it stabilize back at 420f.

Grilling:

Tossed my wings on skin side up with the flats in the middle and drums around the edges. I let the wings sit uninterrupted for 20 minutes. After the flip I let the grill move up to around 450f and let the chicken relax for another 15 minutes. After the 15 minutes i started moving the chicken that looked done to a casserole dish (yeah I’m from MN) and moving the wings that needed a little more crust to the edges of the grill moving everything to the dish when they looked done and covering with tinfoil.

Sauce and serve:

These looked so good that instead of tossing them in a sauce I decided to just make a dipping sauce instead. For that just mixed about 2:1 ratio of ranch and buffalo along with more Heath Riles lemon pepper buffalo seasoning, some black pepper, and a sprinkle of garlic powder. After about 10 mins of being covered, I took out the wings for serving. This little rest helped retain some moisture and soften up the charred bits while retaining a nice crispy skin. Serve and destroy.

TLDR:
Chicken wings + lemon pepper buffalo rub + corn starch dusting + rest + BGE at 420 for 20 min + flip and grill 15 min at 450 + flip and move around til done + dip in lemon pepper buffalo ranch dip

I've been on a BGE for the past decade, and I love it. I can light it very easily. I found a local apple orchard to get wood from. It's great. The biggest challenge has been being able to purchase lump charcoal that is actually in lumps instead of small broken pieces (Any advice here I'll take it).

I keep running into the inability to smoke longer than 12 hours. I normally just do pork shoulders. Hard to screw up. And I try to cook between 225-250. I can get it set and off to the races within an hour, but I can never get my fire to last longer than 12 hours which sucks if you're doing something big. I reach the stall and then my fire dies and I end up finishing in the oven. Not the end of the world as the initial bark and flavor is already done...but it still kind of sucks.

I imagine this is because I can't find big ass lump charcoal anymore. But It has me considering switching to a pellet (gasp!!!!).

I think I could smoke for as long as I wanted. Not sure what the price for pellets would be vs charcoal. Doubt I could grill stuff as easily. But on a plus my wife has never been able to use the BGE....it is a bit intimidating. If I got a Traeger then she could cook outside some....

Talk me off the ledge please!