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Smoking "home brew".........

Mugato17Mugato17 Posts: 26
edited August 2012 in EggHead Forum
Question;
I'm going to try and move my home brewing operation away from my oven and into the BGE. I have a pit viper, so regulating the temp won't be to bad....
Does anyone have any pointers? Have you ever done this before?
How'd it turn out? Compared to the traditional oven?
Thx!
John

Comments

  • AleBrewerAleBrewer Posts: 555
    edited August 2012
    The only smoking I have done for brewing is smoking a few pounds of malt with some Alder wood for a Smoked Porter I brewed last fall.....came out very good.

    I'm assuming that you mean to take your boiling from your stovetop inside the house, and try it on the egg?

    I would think that it would be very difficult to control your boil. I'm always adjusting the flame on my burner to keep from getting a boil-over....you won't have any kind of instant control of your fire.

    Not saying it can't be done.....and it might be worth a try, but I personally wouldn't want to risk it. A boil-over on the egg could be quite messy.
  • nolaeggheadnolaegghead Posts: 26,344
    ...and you can't very well control the temp with the lid open...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • liquidicemliquidicem Posts: 52
    edited August 2012
    I would think that it would be extremely difficult to manage.  How would you even support the kettle?  9-10 gallons of liquid (assuming full boil all grain brewing with 6 gallons into the fermentor) plus a pot is not very light.
  • BRush00BRush00 Posts: 367
    edited August 2012
    Not at AAALLLLLLLL what I thought this thread was about via the title.....


    [Insert clever signature line here]
  • AleBrewerAleBrewer Posts: 555
    Not at AAALLLLLLLL what I thought this thread was about via the title.....


    Dude.....that would be "home grown"   ;)
  • nolaeggheadnolaegghead Posts: 26,344
    Not at AAALLLLLLLL what I thought this thread was about via the title.....


    Dude.....that would be "home grown"   ;)
    Aaaahhh...you beat me to the punch line!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Mugato17Mugato17 Posts: 26
    AleBrewer,
    Thx for the info...I've questioned all that...but I'm going to have to give it a try...
    Liquidicem- I'm going to brew less to manage the overage...a lot less....just to see if it'll work.
  • BRush00BRush00 Posts: 367

    Not at AAALLLLLLLL what I thought this thread was about via the title.....


    Dude.....that would be "home grown"   ;)
    I'm at work right now...

    I think I really just wanna go home...

    *paces office twiddling thumbs waiting for 4:00*
    [Insert clever signature line here]
  • SkiddymarkerSkiddymarker Posts: 8,299
    Sounds like it might be fun, but not sure what the benefit might be. The egg is the master at adding a slight wood fire smoke hint to what you are cooking, I've never heard of anyone looking for a hint of smoke in a brew, a scotch or Irish whiskey with hint of peat smoke yes, but beer, nope. 

    I picked up one of those turkey deep friers for $20 after some idiot set fire to his garage door and his wife made him sell it. It is great for boiling a wort. Also doubles as a great corn boiler.

     
    Delta B.C. - Move over coffee, this is job for alcohol!
  • nolaeggheadnolaegghead Posts: 26,344
    Sounds like it might be fun, but not sure what the benefit might be. The egg is the master at adding a slight wood fire smoke hint to what you are cooking, I've never heard of anyone looking for a hint of smoke in a brew, a scotch or Irish whiskey with hint of peat smoke yes, but beer, nope. 

    I picked up one of those turkey deep friers for $20 after some idiot set fire to his garage door and his wife made him sell it. It is great for boiling a wort. Also doubles as a great corn boiler.

     
    And great for wok, grasshopper.  I have one too that I think I paid around $17 for.  Oh, and blackening stuff where you create toxic Bhopal clouds that are best not done on the stove in the house.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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