the Big Green Egg
The first time I tried to slow roast lamb ribs and after a few hours I had zero heat. Good thing for back-ups like an oven and a gas grill. The second time I worked on chickens. I actually got the heat to hang out at 350 for quite awhile so there was success here. Although I am not a huge fan of the smoke flavored bbq chicken. Ever since I was pregnant with Jessica and had a night of charcoal bbq chicken, I don't really enjoy it.
Another night I tried to get the heat up to 750 and I could only get it to hang at about 550 to make steaks. I think I should just be patient. Eventually I will get it. Just takes time. If anyone has one…suggestions are welcomed.