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
neither. calibrated both of them. And then you can trust them to tell the temp where they are.
If the grill gauge is in the lid and the oven gauge on the grate there may be 40 or 50 degrees difference.
I prefer a digital readout. A typical dial bime…
I have yet to run out of lump on a cook. I saw a review that gave the BGE demerits for not having a door to add lump.
Fact is the ceramic mass and fire control allows the BGE to not need the addition of lump on most cooks.
I flip at about 8 hours into cook. I think it helps the bark by letting the bottom dry up. I am sure it is NOT needed and I have let it cook until 195 without touching the grill. It just depends on my mood.
You are only using half your grill without an indirect setup like a platesetter.
I would do ribs as my first indirect, chicken wings, burgers, steaks...all good direct.
I will not cook fish or steaks without my thermapen.
Hi Bill...Yes we do have some abbreviations and lingo. I just ask when I get confused. sometimes BB means baby backs and sometimes BB means boston butts. There are some Jokers you need to watch out for on here so beware!!