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!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I finally tried cold smoking
I bought a dryer exhaust vent, jammed it into the top of the BGE, and put the other end into a cardboard box. I made some effort to keep the box higher than the fire but that's about as much thought as I put into it.
The fire was 300F (per dome thermometer) and I had to refresh the apple wood chunks a few times.
Temperature in the box was 67F, about 5F higher than ambient. There were a couple of pounds of cheese on a grate in the box. I cut a sample and it's definitely strongly smoke flavored, but it isn't ruined with creosote, either. After a couple of weeks of resting, it should be pretty good--based on what I have read.
This thread gave me a lot of info: