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
I would like to know what people think about keeping wood chunks soaking in water. We had a cookout and my husband soaked the wood and left the unused wood in the water and he seems to think you can leave it in the water indefinitely and use it whenever you want. I think that's ridiculous and not a good idea. If you were supposed to store your smoking woods they would tell you to put the whole bag of chips or chunks in water and use as needed. Can't the wood get moldy? I need to put this discussion at rest with him.