Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for 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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