Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

long smoke

semper fi shanesemper fi shane Posts: 27
edited November -1 in EggHead Forum
just currious as to what others are doing. I get the Egg up to 225, smoking temp, add my wood chips that were pre soaked, add place setter, grill and ribs. So the smoke runs for a while then dies out. What is everyone doing to add more wood to the lump? I was taking everything off and adding more wood and put everything back on..there's got to be an easier way, no?


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