National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Trouble smoking at low temps
Hello. I have had a large BGE for almost a year and I love it. I have used it mainly for grilling at higher temps but I have also attempted a beef brisket once and ribs several times. Both have turned out pretty good except I am having trouble getting a good smoke ring. I have tried hickory and applewood chips. I have soaked these overnight. I have tried layering my lump with the soaked chips and also putting the soaked chips on top of the lump. When I have my egg stabiilized at 200-225 degrees i get little to no smoke, except for an inital smoke from chips i put on top of the lump, and this only lasts a short time. I can cook for many hours at 200-225 degrees with no smoke. If I increase my temp to around 275 to 300 degrees I start getting good smoke. Unfortunately this is too hot for what I am trying to cook. Any advice? Thank you.