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
Hi everyone. I haven't posted in a loooong time and wanted to say hello again. I put on 2 butts last night for an overnight cook. Cleaned the egg thoroughly.Loaded it up to the top of the fire ring with new Royal Oak. Stabilized the temp at 250 with my Stoker and let it sit for about 30 min after stabilizing. Added Hickory chunks, plate setter, drip pan with some apple juice in it and the 2 butts. Got the expected drop in temp. The fan kicked in and it started to rise slowly. I checked occasionally and the temp never went over 225. Opened the egg to check it out and I could have made pizza it was so hot. Took everything out, check all probes for temp alignment and they were all ok and no they weren't touching the meat. Set it up for a manual overnight and let it go. Now the temp never went over 190. This was on 3 different thermometers and they were all within 3 degrees of each other. Put the stoker back on and again it wouldn't go over 235 so I left it there. I have never had so many issues with temp going back to my first pulled pork. Anybody have any idea as to what the heck is going on? Oh and I used the hanger to make sure the holes weren't clogged up too and it didn't help :blink: