It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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
@Catmandiesel I like what you said about not feeling like you've wasted a minute of your life sitting by your grill. What I have enjoyed with the egg is the flexibility to do about any cook I want, but I can't stress how great it is to set up for a low and slow and walk away, sit down, etc. for 15 hrs. And come back to an egg that is the same temp. Last year I set up to cook 32# of butt. After stabilizing the egg I drove 20 miles back to my house and slept peacefully. Returned in the am. to an egg that was still holding temps in the range I like to cook. It's like a compass once you learn to use it you just have to trust it.
I have had great results by first completely cleaning the egg out of any ash or lump. Next I add the larger pieces of lump available with a couple small chunks of wood of choice for smoking. Add some more lump and then some wood for smoking. And then one more Time I repeat with some small chunks of smoking wood on top or chips. Then I start with starter cubes broke into 3 pieces and placed 10, 2, & 6 o clock. Leave the top up for 10 minutes close lid and let it go wide open vents for another 5. Then close bottom and top vents to about 1/8-1/4" wide. Stabilize between 250* - 275*. Once I'm confident the egg is stabilized i put the butts on. Wait until internal temp hits 200-205*