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
I've read all of the previous posts and links which were great help but I still have some questions. Experience seems split on roasting indirect at 350 or low and slow at 250 and then searing before or after. So I'm comfortable either will produce great results. How about smoke? Do you add wood chunks? If so what flavor? I'm also thinking of having it deboned but then reattaching it to the rack for cooking. Any idea on how much time that adds to cooking rate?