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
On my third smoke here...St. Louis style ribs in 5th (and final, I think) hour as I type. I am wondering if I should trust the grate temp (as measured by dual egg digital thermometer) or the dome temp for cooking times? My grate temp is close to 50 degrees higher than the dome temp cooking indirect with plate setter. Any tips? Thanks in advance.