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
Is there a different process for managing temps when the humidity goes up? I am cooking in Minnesota and the weather has finally changed to summer. Dew point is in the 60’s. Last knight I did what is normally a simple cook. Fresh brats smoked at 300 degrees for an hour. I opened my vents to what normally works at 300 and the egg just sat at 200 for a long time. Is this humidity in the lump? What do you guys do down south
Bring the temp up to dry out the lump and then lower? Kind of frustrated with last night.
If this happens again I might just be getting a weed burner, I figure if it melts ice it well dry out lump