We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
Ok I am having a difficult time trying to determine which of these to buy. Both are great products and obviously do the job they are meant for. I am hoping you folks can help me determine which would be best for me and my needs.
I am trying to expand my cooking area for larger cooks i.e. big batches of wings, Burgers,more racks of ribs etc... also I want to have a more stable raised solution. I currently use a homemade version with 3, 6" bolts, it is inconvenient. Also I am not a fan of using bricks to raise the grid.
I am leaning towards a woo3 (without handles) and the Swing rack. This would allow me to sear on the lower rack setting, cook indirect in a raised setting and take advantage of the swing rack.
If I go this direction what would I be missing from having a AR? When cooking indirect are there differences between using the Platesetter and the ceramic stone by CGS? If I raise the Swing Rack to the felt how much higher can I set the upper tier, how much clearance is there between the large gate and top?
Thanks so much for your hep!