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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

TEggSun

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  • Re: Good wood for combined pork/beef cook???

    +1 on pecan.  I have used it on everything, and it always works well.  It is similar to oak, but a bit more mild.  
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  • Re: Small vs. Mini

    I think getting them both is the only rational decision.
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  • Re: Cooler Recommendation?

    I completely agree with @Tjcoley if you are simply looking for a cooler to FTC.  Those thick cheap (or free) styrofoam coolers are more than up for the task.  I have held a 9lb butt for 7 hours and lost only 10 degrees.


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  • Re: 0 for 2 on Ribeyes, charcoal taste this time...

    How long after you lit the lump did you wait to put the meat on?  Was it fresh lump?  If it was fresh and you were quick to cook, perhaps you are tasting VOCs.  Let the Egg stabilize for about 20 minutes at your desired temperature.  The exhaust should be nearly odorless at that point.  Perhaps that will help.
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  • Size for Second Egg?

    It's time to expand the family.  While SWMBO might not yet be completely aligned, I'm considering taking the plunge on a second BGE.  I currently host a large with every key accessory (I still refuse to use the term "eggcessory").  The net here is I have a need to cook at substantially different temperatures simultaneously.  My question is, should I consider a small, a medium, or simply get another large since I have everything I think I could possibly want in that size?  

    Your opinions are requested and appreciated.

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