Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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.