We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Newer Egghead here. I've noticed that after several cooks, a lot of ash/little pieces collect at the bottom of the egg and prohibit airflow enough so that I can't get it up to 450+ and sometimes makes it very hard to get a fire going. I always have to clean it out fully and add all new lump.
Are you guys doing a full exchange of lump each time you cook? After 3-4 cooks? Are you only putting in large chunks?
Any tips/advice would be appreciated.