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
Saztronic,[p]I would definately not get a Kamado...way to many horror stories floating around. If you ever plan on competing, get a BGE, it's light enough to cart around. Don't know much about the Primo.
Thanks to you all. I feel pretty confident. We just may have to do them one at a time. Maybe one will go in the oven and we can really see the difference. I like to the suggestion of cutting ribs off first and then tieing them up.
Same thing happened to me. I left a water pan in the egg for about ten days and mold city. One big hot burn for about 30 mionutes and I was back in biz. Not the first time it's happened to me. Good luck.