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
Help please... Grate vs. dome
I've read hundreds of posts about pork butts and have done a few successfully but need some validation before I go to bed and let 'em do their thing. I have two 5.5 lb butts about to go on the egg. I have my maverick set up at the grate and it's reading 50+ degrees below the dome thermometer. I'm aiming to cook them at 230-240 degrees. Should I trust the grate temp or go with dome as the primary?
Ran out if dizzy dust while rubbing, so used some raging river too...