Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Just a word for other new egg owners
When cooking beer can chicken make sure you put chicken on the back of grill not were the chicken touches temperature probe. I had my grill to a nice temp of 325 when I put on a pork loin and 2 beer can chickens.
My temp dropped to 175 and stayed there so of course I opened the bottom(brake)up and after a few minutes got to 225 but no higher. I could here the fire bellowing and then it clicked maybe the chicken was too close to the probe. I opened up the lid and I was correct. I moved the crispy chicken to the middle and closed lid up to 600 degrees. I learned a good lesson on that 1.
After about 20 minutes I had her back down to 325 and resumed my cooking. The pork loin was great the chicken a little crispy (190 degrees). Molly and Smokey the labs have been enjoying little pieces of chicken with every meal