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
New Egg owner, what's going on here?
I;ve been smoking a 4.5 lb. Butt since 11:45. Out it on at 45 F with about 6lbs. of lump coal. The first hour it hit 90 F, the second 145 F. I was actually worried it was cooking too fast at that point. I have a BBQ Guru hooked up and had it set for 210 Temp and 190 food.
It hit 159 F 4 hours ago and hasn't moved past 161 since. I have raised the lid about 4 times and still have alot of unburned lump chacoal and smoking chips along with a 210 internal temp. I calibrated my BGE termitor in boiling water (I'm near sea level) and it shows the same temp as the BBQ guru. I have checked the meat temp with a reliable meat thermator and it says 160 F. So does anyone have any advise?
I'm smoking at 210 F and have been stuck at meat temp 160 F for 3 hours.