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
I am new to the BGE and just did a cheese cold smoke today with a method I read somewhere - no idea at this point, as I have read SOOOO much.
It's basically BBQ Hippie's method above but instead of using a soldering iron, I just light one charcoal briquette and throw it in the can on top of the wood chips. Producing an amazing amount of smoke for about an hour with one small soup can. The temp never got over 45 - it's 35 outside today.