Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cold Smoking?

bclarksiclebclarksicle Posts: 116
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: 4,686
    You are the man, Stike.  Mine arrives Friday.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • bclarksiclebclarksicle Posts: 116
    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.