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
Getting Temps down to 225-250?
I am going to attempt my first brisket. I have know trouble getting my egg hot, I can't seem to get it below 300 to smoke it. I have been attempting to get all the lump lit and then bringing the temp down by closing the dampers. It seems to get as low as 300 and stops. Should I just keep waiting for it to go down? If so when I open the dampers a little to give it air; making sure it does not go out will it heat back up to 300.