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
Just got my large BGE today, and am firing it up for the first time. Tonight we're gonna have some baby-back ribs, and I figure about 3 hours at 220 should do them up right. I have seen several references to the fact that dome temperature is not the best indicator of a true cooking temperature.[p]What's the general rule for converting dome temperature to actual cooking temperature? -25 degrees or so?