We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!
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Stoker is my choice....I have had mine a few years and I love I it. Sleeping all night and having to worry about the pit temp was my reason for buying the Stoker but being able to monitor the meat temps and the ability to change the pit temp remotely with my phone or iPad is a big plus for me...if you have a need for controlling more than one Egg, no problem with the Stoker
The reason I choose to cook fat side down is I want a good bark on the meat and when I remove the brisket it's the fat that sticks to the grate and I don' t lose the bark on the meat......I use a large metal pizza paddle to remove the brisket from the Egg