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
I have a smoked trout recipe I was going to try, it calls for smoke until desired texture is reached. for me this is 1 hour of hickory at 180 degrees to cook it and kill bacteria then 8-12 hours of light alder smoke at 150 ... I like mine chewy on the outside and tender inside... start checking(sampling) after 6 hours...
I have never tried to maintain this low of temp? I have a Guru...will it work for that low of temp? Any suggestions or advice would be appreciated.