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 did ribs yesterday and it took 30 minutes for it to get to 275 and then another 30 for clear smoke. I cooked a couple burgers for lunch today, shut it down and did chicken for dinner. all on the same lump. the temp got up to 350-400 degrees and even approaching 500 very quickly. as in 10 minutes or less.
is this consistant with used lump vs new?
wondering if I should always add new lump and stir it up to get the temp up to cooking temp faster and less white smoke (shorter time put on the meat)
an interesting observation.