We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Dear fellow EGGers,
I am having trouble getting my EGG past 400 degrees. Any thoughts? I have both top and bottom vents open and a Weber chimney full of hardwood charcoal emptied. How to get past 600 degrees for searing also. Thanks alot.