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!
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Just had my first cook and had some issues, help out a BGE noobie!!!
Hey all, so just came across this awesome forum since getting the egg two nights ago. Had my first cook and had some trouble.
Started the lump with two firestarter from weber and this worked well, I checked the lump about 20 minutes later and temp was still very low. I read a bit online and realized that my lump was much too small so I added charcoal and things got going nicely after that and was able to get a big the hang ouf using the two vents to control temp.
Main problem I had was it was terribly smoky and even after 45 minutes at around 300-400 degrees the smoke was still there. A white-ish smoke that would not go away and every time you opened the egg a big rush came out. Needless to say we cooked our flank steak but it came out very smokey and my clothes and everything stunk after and I basically had to take a shower lol. Im assuming this is not the way it should be and after starting the egg and letting it heat up this smoke should go away rather than stay like it did for us.
Any help on how to approach this and fix the smoke issue would be great!! As I said it was our first cook and we were using dragon's breath charcoal that was recommended at the store where we bought the egg.