Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
adding fresh coal over used coal . . best practice?
I had a pizza night gone bad as I could not get the temp over 400 with a FULL egg of charcoal. I believe i found the root cause . . . putting new charcoal (wicked good) over used charcoal (r.o. steakhouse) and consequently, clogged my air holes with old ash so, less oxy = low temp. I dont believe the brand of charcoal is a big factor, but I am sure some of the experts here want detail. I feel as thought I am doing something wrong, SO my question is:
- What are best practices to add fresh coals to used coals (burned and grey) ????
Typically, I will take my ash tool and stir around the used coal, then pour new coal on top, then clean ash from bottom vent and ignite my hybrid mixture. I did the same thing for my pizza and my result was a 2 hour struggle to get over 400 . . failure. I even took off the hot stone and hot platewarmer to "stir" the active coals, but still did not work. The next day I found that 3 of my air vent holes were clogged with ash so I assume I am doing something wrong.