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 will be smoking 15 lbs of pork butt tonight. Its been marinating since last night in rub and mustard. I was always under the impression that the plate setter is to be installed when I light the coals so that it rises at the same temp as the egg. Now I see other posts where people get the fire and temp right and then put the plate setter in. Thermal Shock? It sure would be a lot easier to do it after I have the fire where I want it. Thoughts?