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Where's the smoke

Dannyo14Dannyo14 Posts: 12
edited June 2012 in EggHead Forum
I am six months into this egg greatness. One question I have is when I am doing a smoke with chips I get a blast of smoke when I first put them on but then nothing after about 30 minutes. I soak them for a few hours and cook things at 215 ish. A, I still getting smoke but not seeing it? Smoking some onions and tomatoes for a salad dressing tonight.
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Comments

  • brianwdmnbrianwdmn Posts: 359
    No need to soak, and try using chunk instead of chips. I use both, and for longer duration of smoke chunk is the way to go. You can get the same result with chips if you place them in a spiral pattern out from the center, presuming you light your fire in the center.
    Marietta, East Cobb, GA
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  • Hi54puttyHi54putty Posts: 1,496
    Your chips are gone after 30 minutes.
    XL,L,S 
    Winston-Salem, NC 
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  • OMG EggsOMG Eggs Posts: 118

    You don't want billowing smoke like you would from an offset or something.  The chunk will initially let off lots of smoke, but then then it will smolder for a while.  I put my meat in after the visible smoke from the chuncks clear.

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  • stikestike Posts: 15,597
    whether it's chunks or chips, try putting them up and down in the center in a column among the lump chunks.  the fire won't burn outward so much as downward.  patterns of wood on top of the lump tend to stay there as the fire dives under it all.

    chips aren't burnt up any faster than chunks, it's the amount of each that makes the difference.  an equivalent amount of wood will yield similar results.

    wood does not burn in the egg (flames).  it will smolder.  the billowing whit smoke you see is from water (especially if you soak them)
    ed egli avea del cul fatto trombetta -Dante
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  • EldeElde Posts: 129
    Use your nose rather than your eyes... if you can smell smoke, so can your food.
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  • michigan_jasonmichigan_jason Posts: 1,299
    Ohh.... I guess I thought you were talking about something else... carry on. :):):):):)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • Dannyo14Dannyo14 Posts: 12
    Thanks everybody. I will try all of these. What's the worse that can happen? More great food!
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  • stikestike Posts: 15,597
    btw, everyone here gets a prize for successfully avoiding mentioning the myth (which is false) that "smoke only flavors food for the first hour anyway".

    hahahaha
    ed egli avea del cul fatto trombetta -Dante
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  • btw, everyone here gets a prize for successfully avoiding mentioning the myth (which is false) that "smoke only flavors food for the first hour anyway".

    hahahaha
    Right!  Because everybody knows that smoke quits flavoring after 30 minutes :-/

    But seriously, I did not know that was a myth.  Its amazing the thighs I learn on this forum.
    Simi Valley, California
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  • No smoke stops flavouring the meat at 140*. according to the myth
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  • stikestike Posts: 15,597
    steven must die.....
    ed egli avea del cul fatto trombetta -Dante
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