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
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.