We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
Thinking of selling my BGE...
I've had a BGE for several years and, frankly, I'm not too satisfied with it. The main reason is what I've taken to calling "The BGE taste." This is, basically, that unique BGE "coal smoke flavor" that permeates everything I smoke on the BGE.
Now, I'm fully aware of the need to burn off VOC's before putting on the meat. I usually go through this process although it makes NO sense if I'm smoking something because there's no way to get a full bag of coals hot them cool the grill down to 250ish for smoking.
Maybe it's the cheap brand of coal I use (Royal Oak) since I grab what's available to me locally. Maybe it's my technique. Maybe it's just the way it's supposed to taste but I don't like that flavor. My neighbor has an SMC and his cooks tastes proper. I was born and raised in NC so I know what proper tastes like.
Some more details:
I always use a BBQ Guru because it can get windy where I live
I use a chunk of hickory, cherry or apple for flavor