Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

First Butt Question - Smoke chips

mb99zzmb99zz Posts: 182
edited October 2012 in Pork
Hi Guys,

Doing my first butt today and first real cook on a LBGE.  I have Western brand Apple and Miesquite chips.  I am thinking of using just the apple chips today.  Here are my questions for the eggsperts:

1).  For a 8lbs butt how many chips would you use to give it enough smoke flavor but not too much?  
2).  Given my two types (Apple and Mesquite) would you recommend just the apple or mixing the two? 
3).  Do you recommend having the smoke chips on the first part of the cook only (e.g. the first few hours)? 

Thanks!

Comments

  • SteveWPBFLSteveWPBFL Posts: 1,284
    Just the apple mixed in to smoke throughout the cook.
  • BadongBadong Posts: 126
    Just mix in a bunch of chips with the lump when you set up the egg.  You''ll want to experiment with different types of wood to decide what flavor you want.  If you want smoke for the whole cook, which I recommend, you should use wood chunks and not just chips.
  • henapplehenapple Posts: 14,667
    Mesquite is, IMO pretty strong for pork but to each his own. +1 on the just mix in some chips. Most use chunks. Good luck, don't sweat it and have fun.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • U_tardedU_tarded Posts: 1,310
    Here is a good chart on wood flavors I snagged off this forum. Great descriptions of flavors, and pairings of wood to meat. Some or a little skewed IMHO but its a good guideline none the less. Remember also 1fist full of chips=1 fist sized chunk. They all burn at the same rate in a controlled air environment (the egg)

    http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf
  • lousubcaplousubcap Posts: 6,865
    edited October 2012
    +1 with apple and I would use around 3-4 handfuls of chips mixed throughout the lump load.  Where there's fire there's smoke.  And as mentioned above-there are no right or wrong answers-just experiment and find out what works for you.  Enjoy the journey-
    Louisville   L & S BGEs 
  • mb99zzmb99zz Posts: 182
    Thanks all!!!!!!   And thanks, U_t for the link!
  • I'd go with the Apple. I also recommend doing pork butts with cherry. I used cherry for the first time a few weeks ago and it was my favorite flavor profile so far.
    Mark Annville, PA
  • When mixing chips in with the lump, do you soak them first or are you putting them in dry?
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • nolaeggheadnolaegghead Posts: 15,355

    When mixing chips in with the lump, do you soak them first or are you putting them in dry?
    dry
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.