It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Just upgraded to an XL and I'm having some issues controlling white smoke and the bad taste it imparts onto my ribs. I'm using a plate setter with legs up and a drip pan and a rib rack. I've tried two methods of getting to 225-240 degrees. I light the fire and let it get nice and hot and then drop the plate setter on and let the temp come down and stabilize. I've also tried starting a smaller fire and letting the temp come up and manage the vents so it never gets above 240'. Either way, it seems as if when my smoke wood runs out, white smoke replaces it. Any idea what could be the cause?
Could it be new, unlit charcoal is getting lit and giving off the white smoke? I am using wicked good weekend warrior, which is supposed to be a top brand. The only time I have successfully cooked indirect without white smoke is by using CGS steel ang-l brackets to keep the coals on one half of the fire ring and cook indirect over the other. My issue with that is it drastically limits my cooking area. Any help would be appreciated.