Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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

Cold Smoking?

bclarksiclebclarksicle Posts: 106
edited March 2012 in EggHead Forum
Anybody have much experience cold-smoking things?  

Last night's cook was bone-in pork chops.  I was working from this recipe.  Basically, I cold-smoked the chops for an hour with some pecan chunks (indirect).  Dome was between 190-200, grate was 170-180.

After the hour of cold-smoke, I took took the chops off, removed the plate setter and ramped the temp up to 450ish.  I was completely blown away by the amount of smoke on the chops.  They were terrific.  Kind of got me wondering if cold-smoking would work for other things besides pork chops.  Anybody ever tried it?


  • stikestike Posts: 15,597
    That's still hot smoking actually. But i like smoke. Smome is almost always good.

    For true cold smoking, you need to be down where temps will not cook the meat.

    There's been a lot of discussion lately. Cruise the older posts, maybe a day back. Look for the "amaze-n-smoker" especially
    ed egli avea del cul fatto trombetta -Dante
  • Doc_EggertonDoc_Eggerton Posts: 4,310
    You are the man, Stike.  Mine arrives Friday.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • bclarksiclebclarksicle Posts: 106
    good point, although at a grate of 170 or so, there was no visible sign of the meat cooking in the hour it was on.  Although it obviously did cool slightly.  Thanks for the tip on the other posts.
  • stikestike Posts: 15,597
    Some stuff, like nova lox (which i havent done) should be done around 80 or 90 for example.

    If you can manage a small fire, like in a coffee can, you can also add a tray of ice as some have. Helps keep temps down. And doing it when it's cold out of course

    I do hams and bacon around 80-90. Keeps them from sweating and the fat from melting. And going the better part of a day, it prevents any cooking.

    You can also jam a soldering iron in a can of chips (skipping lump altogether) havent done that either so i can't speak to it. But windering howfilthy theiron gets after18 hours. And hopefully the solder was lead free

    I just do the jerry rigged small-to-large set up shown in the other post

    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.