Smoking with the Big Green Egg

[holtjv]

Hey guys.

I'm an Egg newbie and just smoked with it last weekend.

I have the "place setting" thing, which I believe is what's needed to disperse the heat for smoking. But my question is more about the wood, and it's easy.

How do you add more wood/chips? I think my lamb was smoking for about 30 minutes as the temp moved from 300 to about 220 then it was gone.

When using my big firebox smoker it's simply adding another log or chips to the coals. Did I do something wrong?

Thanks, wanting to do some ribs for Very Good Friday. Jack

[tabs]

U only want about 20 to 30 minutes of actual smoke....after that the smoke starts to overpower the meat...subtlety of flavor is what ya want...

I use Mesquite Hardwood Charcoal that I buy in 40 LB bags...When using the Big Greeny all I use is the Mesquite Charcoal...I don't use wood chips or nuthin...and the flavor is sublime.

If you have followed my musing U would know that I have a David Klose BBQ Pit, the Big Greeny and a Weber Kettle...each has its specific use..

When running thw Klose BBQ Pit I like to use Oak or Fruit Wood Logs burned down to just the point where the flames die out and what is left are the glowing coals...it usually provides about 20 to 40 minutes of smoke which is just about right for the smoke flavor..

.

[vwbobd]

Your smoking at too high a temp.

Just repeat after me:

L-O-W and S-L-O-W!!!!!


should smoke at a temp in the 180-220 range. you have to lower your airflow so your fuel dont burn up too quickly and also to keep your temps in control .

Takes about 5 hours at 180 to properly smoke a chicken.

My $.02

[tabs]

Originally Posted by vwbobd

Your smoking at too high a temp.

Just repeat after me:

L-O-W and S-L-O-W!!!!!


should smoke at a temp in the 180-220 range. you have to lower your airflow so your fuel dont burn up too quickly and also to keep your temps in control .

Takes about 5 hours at 180 to properly smoke a chicken.

My $.02

I say between 200 and 250 is about right...

[mthomas58]

Originally Posted by tabs

I say between 200 and 250 is about right...

+1 ib 200 to 250 And use soaked chunks vs chips - they last/smoke much longer. I too am a BGE guy.

[holtjv]

I agree with low and slow. When using the new braunfels cooker, I go at 180-200. But that thing is so reliable and easy that it gets down to that temp and stays there. The tar is beautimus on it, too--will offer a pic one of these days. The egg was going down to 220 from 300 when I put the meat on.

The best answer so far is tabs', which is smoke at the beginning of the cook only. New to me, as I like smoke, baby. The lamb lollipops were great, though, so maybe tabs has the right idea (as I'm sure he'd agree!)

[holtjv]

Originally Posted by mthomas58

+1 ib 200 to 250 And use soaked chunks vs chips - they last/smoke much longer. I too am a BGE guy.

Ah..Mark--you hit it, man. I never use chips but did for the Egg.

Will move to chunks.

[tabs]

I was given 10 bags of Jim Beam Barrel Chips so I use them in the Egg from time to time. Soak em before use and they are just fine...after they are gone I wiull just sitck to using the Mesquite Charcoal or maybe if my charcoal supplier will sell me some Oak Hardwood Charcoal I will use that.

[Joeaksa]

Photos gentlemen! We need photos of the finished product!

[holtjv]

I've got ribs going this weekend, ironically enough on Good Friday, which we dub, "Very Good Friday" at our house.

The JD barrel chips remind me of a new Rogue Beer I had last weekend which was aged in whiskey barrels. Surprisingly not subtle. Reminded me of my high school days when we'd mix whiskey with beer, then smell it several more times...

[mthomas58]

Originally Posted by Joeaksa

Photos gentlemen! We need photos of the finished product!

You asked for pics:



This was my first attempt at smoking a ham. Glaze was 2 sticks butter, 1/2 cup molasses, 1 cup brown sugar, 1/4 cup apple cider, 1/4 cup Bourbon and 1 tsp cinnamon. Good, not great.


My new favorite for smoking ham. This one is GREAT! Rub is cracked pepper, cracked mustard seeds, paprika and onion powder. Mop/glaze is 1 cup Jack Daniels, 1 cup lt brown sugar, 1/4 cup dijon mustard, 1/4 cup whole grain mustard and 1/4 cup dark Karo syrup. About 3 hours at 225. Mop for the last hour and sprinkle some more rub after each mopping to build up a good spiced crust. This was a $7 bone in ham from Kroger. I have since tried this with Kroger's spiral sliced ham @14 and it is a much better product.

[Dueller]

My bother showed me a trick on a pork loin he smoked this weekend...not tenderloin but the big ol' 1.99/lb loin that it tough and dry and lean. He seasoned it with s/p and then coated it with Mayonnaise. Yup, MAYO About a 1" thick layer.

Meat turned out moist, tender and absolutely wonderful. Never woulda believed it but it works for smoking.

[The Gaijin]

Cant wait to try a rib-eye roast this summer. Have a cheap barrel shaped drum. Start split oak and lump charcoal in a vented coffee can and add as needed. Sometimes cut a branch off an old apple tree and add that too..

[holtjv]

I've used dry and wet wood. The wet wood definitely makes the meat moister.

[tabs]

I've been using my Big Greeny as of late...for 2 racks of ribs it works fine...I just don't wana fire up the BBQ Pit for 2 racks...about 2 3/4 to 3 hours and you have magic...

My rubs have gotten simpler as well....just a touch of salt, pepper, granulated garlic and onion Paprika and sometimes a touch of cayenne...

if ya wana get fanicer..add cumin, brown sugar, chili powder and celery powder...

SIMPLICITY MY FRIENDS WORKS BEST...

BTW I guess when ya first start out you just have to experiment with all the different ways and combinations of making stuff...but then after awhile you just say ehhh and go back to the more simple straight forward.

I made some Baby Backs awhile back...where one rack had a nice crunch on top and nice moist meat underneath... the other rack was just tender...and didn't have that nice crunch???? GO FIGURE!