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
Started a full packer late Friday night. I had stabilized dome temp at 225 before putting in (about 45 minutes), then got it back to 225. Waited another 45 minutes before going to bed. When I awoke, the temp was pushing 400 and the flat was like shoe leather (the point wasn't too bad though).
I've done several long cooks, this was the first to go awry. Was I just lucky in the past? What is a reasonable time to wait to confirm it's stable?