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
Some one can answer this easy......about that Ham????
This is a reprint of an earlier attempt for advice. Glitch in the server must have overshaddowed my poor little post:([p]I just saw a recipe submission in the recipe file for brined and smoked ham. The author smoked the ham by heating the egg to
450 and adding the soaked wood them cooking the ham at 350. I thought smoking was done at lower temps around 200-220. Is
ham done differently?