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
Has anyone used an electric burner in their egg?
I have a very old egg, one of the earliest orange terracotta models that is decades old. I have found it very difficult to maintain the low (200-225 degree) temps I need to cook ribs and brisket due to leaks; in fact, when I do a long cook of a brisket or turkey I end up having duct tape all over it to seal the air holes. I recently saw an episode of Good Eats with Alton Brown wherein he made his own "egg" from terracotta flower pots and used a single element electric burner to heat it. Using the variable control he could maintain a low temperature and didn't have to worry about regulating airflow. He put a heavy metal pie pan on the burner and threw in a few chunks of wood that would smoulder and smoke the meat he was cooking.
I'm not giving up on lump charcoal for most of my cooks but I wish I could get a little lower for the really long cooks, especially the turkey.
Has anyone tried using an electric element in their egg?