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 noticed that without my plate setter, my vent openings are next to nihil to keep a slow and low 250 degree temp. With the plate setter, my bottom vent needs to be a quarter of the way open to attain and maintain the 250 degree temp, which I assume affects the rate of burn of the charcoal. Maybe I am not patient enough letting the dome get up to temp. My 5.5 lb brisket took 7 1/2 hours and my charcoal was 3/4 gone and spread out so maintaining a 250 degree temp at the end required me to take off the daisy wheel and open the bottom vent full boar. After the cook, I raked the ash through and piled the remaining charcoal let her go to see if the temp would exceed 250; well it did and made it to over 600 degrees.[p]Before I attemp cooks longer than this, what do I need to do to keep the fuel adequate for really long cooking times yet reduce the amount I need to open the dome. I guess it is ok once or twice during cooking but I know opening the dome is a general "no no". Thanks.