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
Did 4 pizzas this weekend. All 4 were good except 2 had burned crust. After researching, best I can tell is I need better control how hot my pizza stone gets based on how long it sits in the egg before adding the pie. Also, with multi pies, I need to wipe down with a wet rag between pies to help reduce the stone temp. Any other thoughts? My setup was AR with a stone on the spider and my pizza stone on the top grate. Dome temp was 450 - 600 as I cooked pies over 2 days. Appreciate any input. Thanks.