Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sustainable Low Temps?

T-47T-47 Posts: 84
edited 8:44PM in EggHead Forum
I have a smoked trout recipe I was going to try, it calls for smoke until desired texture is reached. for me this is 1 hour of hickory at 180 degrees to cook it and kill bacteria then 8-12 hours of light alder smoke at 150 ... I like mine chewy on the outside and tender inside... start checking(sampling) after 6 hours...
I have never tried to maintain this low of temp? I have a Guru...will it work for that low of temp? Any suggestions or advice would be appreciated.
·
Sign In or Register to comment.