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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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A new low (temp) for me

Sunday has turned into pizza day around here. Wife decided she wants to try a smoked salmon creation of some type so I bought some copper river yesterday an buried it in salt and brown sugar for a little over a half day. Rinsed, dried it off and put it in the fridge uncoverd over night to dry some more. Hit it with some Pineapple head before hitting the smoke. Second cook with WGWW (those unfriendly bastards seemtomake pretty good lump). Had some left over from yesterday's brisket, so added some addt'l, put in some cherry chunks and lit her up. Been holding at 170 for a little over 2 hours so far...never been able to hold that low before, but this is also the first real try since I got the Hi-Q. Seems to do what everyone says... Pics to follow...


  • Charlie tunaCharlie tuna Posts: 2,191
    This same thing happened to me!!  For three years all my butts i was cooking at 225 degrees or trying to maintain that.  And it would creep up as high as 270, maybe more as the cook went on!!  One day i set the controller at 210 degrees.  it stabilized at 210 and never varied from it!!!
  • SpaightlabsSpaightlabs Posts: 643
    Smoked salmon came out great - 5 hours at 170 - 175. Grilled up some asparagus, combined that with the salmon, pesto, goat cheese and shiitakes. Molto bene. imageimage
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