Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

smoking and grilling

edited November -1 in EggHead Forum
I need to know the proper steps to grill chicken and steak when adding wood chips. I have tried to do this and i always seem to get a very very smoke flavor. I also would like to know haw to smoke beef ribs


  • Tim MTim M Posts: 2,410
    Scot Buonavita,[p]Adding wood chips when grilling is tough because you are into temps where wood won't smoke but rather burns. To get it to smoke, you must starve it for oxygen. Temps above 350 won't allow miuch if any smoke to be created with chips or chunks - it just burns. There is a trick to get a smoke flavor but you saying you have too much - so just cut back totally on wood and see if you like that taste. The add a little and work up to what you like.[p]I let steaks "dwell-in-the-shell" to get a smoke flavor. Sear both sides for 3-4 min and close up the Egg totally. Wait a minute and add wet chips. Wet is good since your not going to use the fire again anyway. Let it dwell in there for 4-6 min then check for doneness. **Caution when opening the Egg with smoking woods inside and its closed up** always open the vent and the top first. [p]I don't add any wood to chicken.

Sign In or Register to comment.