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!
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Temp Control on Longer Smokings
I've made several pork shoulders and briskets now, and I've noticed that about six hours into the smoking, I have to open up the bottom air grate and daisy wheel more and more to keep the same temperature. Yesterday I had the door half open and the cap off completely to keep around 250. On a lark, I decided to pull everything out (meat, grid, platesetter), and clean out the ash clogging the intake holes. Took about six minutes, but when done the heat came back up nicely and I was able to put the grate and daisy wheels to more reasonable settings.
Is this typical? I'm using lump but not BGE brand, and I know there are a lot of small pieces.