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
Anyone try a different combination of coal to get a different taste? I use RO and let it burn off pretty long before using just to eliminate some smokiness. On Saturady did some ribs, on Sunday some burgers. And I decided I just want a change in taste so I was thinking of just using briquets or a combination of maybe 50/50 lump and briquets. Regarding using other woods, I truly believe some are milder than others but they all pretty much offer the same taste.