Who’s ready for September? We’re ready as ever for football season! 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. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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mini log use in the big green egg. . .
I will be smoking (3) 10-12 lb Boston butts for Easter. Generally I have always used wood chips in the egg and just "add to" on occasion during the cook to attempt to get the right amount of smoke in the meat. I have some leftover pecan wood chunks I use to use in my "other" smoker that I intend to use this cook to see if I can get a little more defined smoke flavor than with the chips. Now to the question, how do you judge how many chunks you use and do you usually refresh chunk wood on a long cook? This will be the 1st rode with using chunk on the egg and I'm a little apprehensive about too much smoke flavor. Yet I am looking for more than what I've been getting with only chips. Any help will be greatly appreciated.
BTW, if Solson005 happens to read this, a great big Thank you for the recommendation on the Dizzy Pig rub. I ordered 5 samples along with the butt rub - - that stuff should be outlawed