As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Get ready for some fun summer happenings!
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
I have done several long cooks - mostly boston butt's - and I haven't been able to get a good smoke flavor for these cooks. I have read many posts on how to set up for a long cook and have learned about differnet theories on achieving a good smoke like placing meat in freezer prior to cooking. I have also read that most of the smoke is achieved up to reaching meat temp. of approx. 130* and after that there is no real benefit for additional smoking.[p]Is there a good technique for proper set-up of wood chunks and coal prior to start. I get a very good smoke the first hour I start up and after that the smoke seems to die out and never returns. How can I get a longer smoke. [p]My current method is to soak my large wood chunks prior to cook (I have also tried without soaking wood). I place wood chunks in the center of the firebox and around the outside. I have not tried cutting into any part of the fat cap or meat.