Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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?