Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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First Time User: What Should I Smoke?

I just got my large big green egg and am eager to try it as a smoker this weekend.Do any of you have suggestions for something that is relatively easy and hard to mess up? [p]Thanks in Advance[p]Brian McDaniel



  • Nature BoyNature Boy Posts: 8,342
    Brian McDaniel,
    Grilling probably is the easiest thing for first time...but it is not really smoking. Pork tenderloins, or steak comes to mind. Boston butts/pulled pork is pretty forgiving, and is pretty easy if you can keep your temp at 250 and you have 15-18 hours or so to complete the cook. [p]Let us know when you decide which way to go, and we'll walk you thru it!
    Have a good one.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SpinSpin Posts: 1,375
    Brian McDaniel,[p]Welcome to the family and forum.[p]How about a great steak. Start with a cut that is 1-1.25" thick. Give the steak a light sprinkle of salt and fresh cracked pepper on both sides. Fire your Egg up and get let it go to about 700°F. Put the steak(s) directly on the grill and close the dome. Wait 3 minutes. Open the Egg and flip. Wait 3 more minutes. Close the bottom vent totally and set the ceramic cap on the top. Wait 4 minutes. Take the cap off and open the bottom vent wide. Remove the steak(s) and serve. The result should be a medium rare steak. Add a minute to each timing if you prefer medium well.[p]To smoke the steak(s), add soaked and well drained wood chips (Jack Daniels is nice) directly on the fire when the dome temp reaches 175°F. Add the steak, close the top vent completely and leave the bottom vent wide open. When the temp reaches 200°F or the smoke subsides, remove the meal and open both vents wide to reach cooking temp. Cook as above.[p]Spin[p][p]

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