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 still consider myself a Big Green Egg rookie (this is my 2nd season) and I am new to the forum. I wondered if anyone has any tips for winter weather outdoor cooking (E.g. 20- 35 degrees F). More specifically, do any of you veterans have any rules of thumb for charcoal level or lighting techniques that help get up to temperature quicker? I've read about people using a hair dryer to blow warm air inside, but this seems a bit over the top for me personally.
Typical winter cooking for our family includes chicken breasts, steaks and burgers direct over charcoal
Appreciate any insights.