Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Newbie smoke question

I have been reading a lot about overnight cooks of brisket or butts on this forum and want to try a brisket this weekend, but can't figure out how you can light the charcoal that is mixed with wood chunks and have the temperature stablize at whatever is required without wasting the wood chunks.
Is there a special way to place the wood chunks to ensure by the time you get the meat on grill it gets the right amount of smoke?
Thanks for any direction on this.


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