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Smokin'

Cpt'n CookCpt'n Cook Posts: 1,917
edited November -1 in EggHead Forum
The spares are on and the neighborhood is full of smoke, temp is getting to where it should be. The weather is cool and damp and not much wind so the smoke is hanging in the hood.
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Check out this brass bell I picked up at the Brimfield Flee market, it's going to look nice on the taff rail of the poop deck. The neighbors are going to love THAT too when I figure out how to mount it. Great buy at $50.
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Comments

  • dugdbugdugdbug Posts: 244
    Is that a gnome in the distance lighting a weber?
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  • berrygoodberrygood Posts: 372
    dugdbug wrote:
    Is that a gnome in the distance lighting a weber?
    LOL.
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    It ain't me babe
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  • jimi1234jimi1234 Posts: 98
    Hi,

    As I am still new to egging, I have what may seem like a dumb question.

    Should you have smoke like that for your entire cook? I was cooking for a bit under 6 hours (at about 250 dome). I had good smoke like that for the first couple hours but after that, I only had a small amount of smoke coming out for the rest of the cook.

    Is that normal? I was using chips mixed up amongst my lump. I had the lump filled up the the top of the fire box where the fire ring starts.

    Should I have used more wood chips? Would switching to chunks help?

    Thanks!
    Jimi
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    No, you don't have to have that much smoke for the whole cook. Mine is now just smoking gently and is nearing completion. I usually use chunks of wood and spread them out on top of the coals. Most of the smoke in the pic came from a handful of Hickory nut shells which make a huge amount of smoke for a short time.
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  • Capt FrankCapt Frank Posts: 2,578
    Want to double your money on that bell??? :)
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  • cookn bikercookn biker Posts: 13,272
    Don, Love to see that! I must say your garden looks outstanding. Nice score on the bell, and can you show a close up of your egg handle?
    Happy eating!
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  • BotchBotch Posts: 2,891
    cookn biker wrote:
    ...can you show a close up of your egg handle?
    Happy eating!
    Its wrapped in Bacon. :cheer:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • BotchBotch Posts: 2,891
    BTW, Cpt'n Cook, your stand for your Egg looks gorgeous, do you have a thread here with details? (I'm a noob)
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Austin SmokerAustin Smoker Posts: 1,467
    NICE!! Gorgeous back yard there..just wondering, in the back right of the first pic....is that you burying your old Weber kettle? :laugh: :laugh:
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  • fasteddiemfasteddiem Posts: 212
    Is that a Lawn Ranger Handle? I've tried to have him make some BBQ tools for me but he's on sabbatical... :(
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    Handel.jpg
    handelinside.jpg

    Handle.jpg
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    Thanks, no thread but a few pics.
    Opener.jpg
    EggTable.jpg
    EggCart2.jpg
    Eggtable-1.jpg
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