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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
how to get 3-4 hours of continuous smoke
Any suggestions on how to get good smoke for several hours without adding chips every hour.
Cooking at 225 degs.
I soak chips and chunks for several hours before use. If seems like every hour I have to add wood which means taking the meat, grill, and plate setter off.
Can the BGE function as a smoker for extended periods of time?