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'm having an issue with my smoking
I'm still feeling my way around the egg so bear with me. I've cooked a chicken and leg of lamb with apple wood chunks and they came out okay but both tasted over smoked and almost metallic. I figure it's either adding the smoke to early (in each case it was the entire cook, about and hour), too much wood or not allowing the wood to burn long enough before I put on the meat. Is there a good rule of thumb for adding smoke to a cook?