It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 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: