r/biggreenegg

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I was originally looking for a Weber kettle but came across a BGE on Facebook Marketplace for $200!! It was too good of a deal to pass up. He said he only used it a handful of times and hasn’t been used for 2 years. Any recommendations to clean it and get it prepped for smoking/grilling?

Taught my 16-year old to grill chicken last week. He's hooked on the BGE life now. Fun fact, the entire reason I got my BGE many years ago was I volunteered to toilet train our first born (3 day boot camp style), while my wife went out of town. She was so happy to not have to do it, she offered to buy me whatever I wanted. I took my shot and got my BGE. Now that same kid is cooking me dinner.

Should have gotten more

Been using the BGE for years now. Opened it up tonight to cook some burgers and found yellow on the charcoal. I suspect it’s cheese that dripped from the round but wanted to confirm it’s not something else like mold. Anyone seen this before?

I know I’ve said I’ve been using the BGE for years but most of that time was indirect cooking. Only recently started direct cooking in the past 8 months or so.

I have to completely replace the hinge on my BGE. Is this a relatively straightforward process? Can anyone suggest any replacement parts that you've had good success with?

I also have to replace the lower screen grate vent door. As of right now, it's bent and will neither open nor close. I took all the screws out but the screen door is just still stuck in there. Does the outer lip stay connected and should I just jam away at the door to get it out?

Thanks in advance; trying to rehab this Egg that took a nasty spill and destroyed the frame but the ceramic body and lid are still fine.

I got out the skillet, got it screaming hot and put on a show. Tasted great.

I have the medium bge and thinking about getting this teak table. Anyone have one??

Lucked into a FREE 10+ year old egg that had been sitting around totally unused, made a sizable investment to make this my forever grill.

New:

Nest + Handler
Large Mates
Band and Handle
Draft Door Screen
REGGulator
ConvEGGtor
5 Piece EGGspander
Large Thermometer

Don't get me wrong, I LOVE my 2 beautiful sons, but there is a NEW baby in the family!

It served me well & faithfully for 20 years and fell off the stand when I was moving it. This Egg was not under warranty. My wife is a realist and agreed with ordering a slightly used Egg which I will pick up after Eggtoberfest. The new one will be under warranty.

Anyway, if anybody wants a FREE Big Green Egg …. um… hold on

EDIT: Thanks to all of you, I now know that there is a market for BGE parts. I am not sure how best to sell these yet. It may be a few weeks, but I will probably post it in the Egghead Forum once I have cleaned the parts. I am leery of trying to ship the top ceramic dome or any ceramic piece. None of the parts come with a warranty.

All that said, if there’s a part you might want, let me know here. I will sell the metal REGGulator top and the fire grate for sure. If you pay for shipping, I will give you a good price.

I just need a few minutes to say goodbye before you haul it away. 😭

The BGE is an object. Despite being just an object, I know all of you have some great memories with friends or family which includes things like eating the best smoked chicken of all time on Thanksgiving with my family. Cooking the restaurant quality steaks my brother brought to town for a family reunion. The BGE helps us create good times with our most important people. ❤️

EDIT: Thank you for your kindness and tips. May your steaks be cooked to perfection. 🥩

Chicken drumsticks and thighs with corn, roasted peppers and jalapeños

Did my first Picanha over the weekend. ~3lbs, didn’t trim any fat.

Smoked at 225-250 until 120internal, took about an hour, before converting egg to direct at 550 and seared each side for 90s each.

Overall it was awesome, maybe slightly too rare in some cuts, and the meat itself had some bites that were difficult to chew through…kind of had a prime rib texture

My DIY rack system for my Large consists of a couple bricks and a Smoky Joe grate. It’s great for ribs, wings and … Costco dogs, which I let run for an hour or so indirect at 275-300. About halfway through I swap the racks for even-ish cooking. These are perfect when pulled around 195-200 internal. Always a hit with the backyard crowd. Happy almost Fall 🔥 🍂

Picked up a used large BGE over the weekend and disassembled for transport. Upon reassembly and prep for new Rutland gasket I’m having a significant underbite problem. I loosened up the 4 nuts on the back of the hinge and the 2 nuts holding tension on the dome and base “rings”, lined the dome up with the base and cranked everything down to a point where I didn’t feel comfortable going tighter. Yet upon opening and closing just 3-4 times I’m left with the underbite shown in the photos. Probably a bit worse now after a few more openings.

Is this just a case of the old hinge style being worn out and needed to upgrade to the new style? Just want to check with some eggs-perts and make sure I’m not missing anything.

I was looking at a few tables for my Big Green Egg, including JJGeorge, and ended up going with this one from Glacenox for $729.

Honestly, I’m really impressed. The African teak top feels great, and I actually prefer the aluminum legs, they give it a cleaner, more modern look.

For $729, I think I made the right call. Really happy with how it looks with the Egg.

Cooked a bunch of stuff this weekend. I’ve got a four-month-old, so IDGAF about the finer points of BBQ right now—just need food, okay?

Rubbed everything down with olive oil as the binder (no mustard in the house, oh well). Used Famous Dave’s rib rub and Meat Church Honey Hog on the meats.

Hit 250°F about 20 minutes in, threw the chicken, sausage, ribs, and pork butt on, and walked away. An hour later it was sitting at 300°F.

Sausage was done, chicken came down—both tasted awesome. Pulled them off. Wrapped the ribs in foil and left them on. Pulled the pork butt, set it aside, and since I had no containers I just wrapped it in foil. Closed the dampers, the Egg dropped back to 250°F, threw the wrapped butt back on and said “oh well” to the bark.

Lazy day. Doing a lot around the house with a baby—one of those days.

Came out awesome though. Check it out.

Just got a new XL BGE. Ace delivered and assembled. I’m doing my first burn and noticed the lid and base are slightly misaligned. Some smoke is seeping out around the gasket on the backside. Is this normal for a first burn, or is it because of the misalignment?

My last few brisket cooks have been pretty similar: Costco prime brisket, 18-20lbs untrimmed, cooked double-indirect (no wrap, fat side up) overnight, removed from grill when probe tender at about 200 degrees, wrapped in foil and placed into a cooler for 4-6 hours.

TheI’ve all been absolutely delicious, but seem to be a little too tender for my taste. Enough that it’s difficult to slice in pencil thin slices.

I suspect that the cause may be too long of a rest in the cooler (it’s one of those yeti style coolers that promise to keep things hot or cold for days). Unfortunately, due to the way that my family works and the convenience of overnight cooks, it will probably be too difficult for me to plan for a shorter rest time in the cooler.

I’m wondering if next time, my course of action should be to remove from the BGE at 180 or 190 degrees, before the brisket is completely probe tender, wrap and place into the cooler. The long rest in the cooler may suffice to bring the brisket to probe tender without it being too tender.

What do you all think? Any other ideas?