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
having trouble with my low temp cook
I am embarrassed to tell you that I am not a newbie. This is my second egg....and I had hoped that the trouble with low temp cooking was with my VERY old medium egg. I now have a new large.
I am cooking a 6lb pork butt right now...Dizzy Pig Red Eye Express. I put big chunks of charcoal on the bottom iron grate...then placed charcoal atop up to the fire ring. I put ONE firestarter in the center and allowed the center to catch fire..smolder...then closed her up. The egg held steady at 150'ish...crept up to 200....then I started the cook. It has been on for 1.5 hours now...and I have crept up to almost 300 degrees. I shut it all down for about 5 minutes....opened the lid quickly to let heat escape....closed the petals to slightly more than 1/2 shut...and I have the vent open JUST A HAIR. I am getting ready to go out on a job for the next couple hours.....so I can't do much about it....but I am indeed frustrated with my inability to keep this thing at 250 degrees or less. Any suggestions would be greatly appreciated.