Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First time using my BGE XL

I recently purchased a BGE XL and smoked beef ribs for the it's first cook. I smoked the ribs at 235 (dome temp) for 6.5 hours using BGE charcoal and pecan chunks. I noticed that the bark and smoke ring didn't turnout nearly as pronounced as my offset smoker. Does anyone have tips for me. Thanks for the help.

Comments

  • Ragtop99Ragtop99 Posts: 1,526
    Fire tends to burn to the back of the egg first, so for heavier smoke I put at at least one chunk in the center and one chunk in the back.  The rest I interleave like you have done, although I tend to keep my front chunks closer to the center.  On a 6 hour slow cook, the fire in mine won't reach the front and side ceramics most of the time.
    Cooking on an XL and Medium in Bethesda, MD.
  • Mud PigMud Pig Posts: 470
    The only suggestion I can make is switch to hickory.  I just did a 6 hour smoke at 235 on some spareribs and they had a nice smoke ring.


  • allsidallsid Posts: 492
    Mud Pig said:
    The only suggestion I can make is switch to hickory.  I just did a 6 hour smoke at 235 on some spareribs and they had a nice smoke ring.


    Personally-  I have had bad luck as a blanket statement with Hickory-  Just buyer beware, nothing against others tastes.  

    I am no expert on the subject but read somewhere meat only "accepts" smoke until a certain temp.  Starting with cooler meat has helped me produce a brag band around some of my cooks.  

    This is a fantastic article as well-

    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • DfishelDfishel Posts: 104
    Thank you all for the help and advise.
  • TonyATonyA Posts: 567
    Aside from the smoke ring, was the flavor to your liking? An egg operates with very little airflow so there is a tendency to have have less of a smoke ring than you might expect on another cooker. I never particularly worry about it. The set up also errs to lighter smoke profiles, but rest assured I have totally oversmoked ribs with 7 large chunks. I typically use 3.
  • I read and have found cherry wood leaves a deeper more pronounced ring then other woods i have tried.
  • DfishelDfishel Posts: 104
    Thank y'all for the great tips!!
    Have a great holiday weekend!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.