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Secrets of properly using smoke in the Egg

How do you know what is enough wood but not too much?
Do you put the wood ( apple, cherry, maple etc) when you start the fire or after the fire is established ?
Is there bad smoke ? Do you let the initial smoke out before you apply the meat or is all smoke good?
Are you smoking the entire time you cook or just part of the time( perhaps redundant question)

Comments

  • lousubcaplousubcap Posts: 9,753
    No secrets-personal choice-search wood smoke etc and you will get lots of info-if the search function here is weak (as normal) then google smoke woods and big green egg in the same query and go from there.  Time for some homework-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I know, but I'm not telling...it's a secret.
  • DuganboyDuganboy Posts: 1,118
    Won't try to answer all the questions, but an easy one is, yes there is bad smoke.  You want to wait until the heavy white/gray smoke is gone and you get a thin almost blue like smoke.

    You will figure out with experience how much wood is enough and how much is too much.  Be careful when smoking poultry because it really draws the smoke into the meat.
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