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 new to the Egg and did my first cook last night on my newly purchased large. It was a bacon wrapped jalapeño and cream cheese stuffed pork loin with a good result but had trouble controlling temp. I wanted to keep the temp between 250-300 but had trouble keeping it below 400. I had the bottom vent barely open(maybe a half inch) and the top vent holes barely open. Could I possibly have had too much charcoal? Could the 30 degree temperature outside have played a factor? I'm just trying to get some pointers from you seasoned veterans on here. Any help would be greatly appreciated!