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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, 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. Have a great rest of May & get ready for some fun summer happenings!

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SMOKING

edited 10:05AM in EggHead Forum
I'm new to BGE. Have made several attempts at smoking (chicken,ribs)and don't quite seem to get the smoke flavor that I recall from traditional ceramic Japanese smoker. Directions say temp at 160 but produces very little smoke. I open vents temp rises, lots of smoke but meat cooks too quickly. Am I just too impatient and should just keep temp low and not be concerned about lack of smoke? Any suggestions for best smoke flavor and techniques would be appreciated. Thanks,Rick.
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Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Rick Burnett,
    I don't know of many, if any, recipes that say to smoke chicken or ribs at 160 degrees. 250 for smoking ribs and chicken would be more like it. I cook chickens at 350-375 and they are plenty smokey. Tell us more about what you are doing.[p]TNW

    The Naked Whiz
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  • BlueSmokeBlueSmoke Posts: 1,678
    Rick,[p]160° sounds like a "goal" temp for the finished product. As TNW, I'm more used to having the dome (cooker) temp at 230 to 250°. No problem with smokiness.[p]Ken
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