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How low can you go?

I was wondering what people's experiences were cooking/smoking at the lowest temps they could possibly maintain on BGE. What was your lowest? How long? What'd you cook? I want to do an extra low and slow soon, but not sure what or how. I'm not trying to debate the NEED for lower temps here, just want to hear your trials and tribulations.
LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47

Comments

  • I have never really had the need to go below 200 and have no trouble maintaining that for 20 hours.
  • fishlessmanfishlessman Posts: 19,598
    ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
  • DonWWDonWW Posts: 276
    ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
    We get that on a summer afternoon in Texas.  No lump required....
    XL and Medium BGE.  Dallas, Texas.
  • fishlessmanfishlessman Posts: 19,598
    DonWW said:
    ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
    We get that on a summer afternoon in Texas.  No lump required....
    that was in the summer, come winter i could probably smoke ice cubes for bloody marys
    :D
  • GriffinGriffin Posts: 7,489
    130F for an hour, bumped it to 140 and it slowly crept up to 150 during the second hour, then 175. I was smoking some Texas Hot Links that I had added a cure to (do NOT smoking sausages at low temps without a cure, too long in the danger zone). I will say that I was using a pit controller and I lit a few large pieces of lump directly on the patio with a weed burner and tossed them into the Egg after they were going pretty good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,489
    But I know some people have used a saudering (?) iron in a coffee can with some chips and lump in order to smoke cheese at even lower temps...

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BigWaderBigWader Posts: 670

    I wonder about this too - for smoking bacon.  My plan is to try with apit controller and a small fire - maybe even a mini charcoal bin from extruded metal - I'm trying to get 140-170 temps for a long time and make smoke? 

    Anyone do modified set-ups with the Amazin pellet smoker or similar?

    Toronto, Canada

    Large BGE, Small BGE

     

  • nolaeggheadnolaegghead Posts: 20,103
    edited November 2012
    Here's some info on going really low.

    http://www.nakedwhiz.com/coldsmokingcan/coldsmokingcan.htm
    ______________________________________________
    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 

  • fishlessmanfishlessman Posts: 19,598
    what ive done that works is collect small pieces of lump from previous cooks and only put about an inch and a half on the lower grate, a littlle deeper in the center. you want the pieces small enough to block most of the air holes and the spent lump doesnt seem to burn as hot. no controler here, just vents. open the egg as little as possible, opening it creates a bigger fire thats harder to control
  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,545
    edited November 2012

    Adding ice to the drip pan is another trick to get an under 200 temp in the Egg.

     

    Routing the smoke thru another compartment is a great cold smoking method. Simply vent smoke thru another cold cooker, or even a card board box will work.

     

    -SMITTY     

    from SANTA CLARA, CA

  • 160 for 4 hours. I smoked some yellowfin tuna. I've always thought a soup can with holes in it and full of lump would last about 6 hrs and would not create much heat. Never tried it though.
    Be careful, man! I've got a beverage here.
  • dweebs0rdweebs0r Posts: 513
    edited November 2012
    Soldering iron in a can method is easy and doesnt generate much heat at all.  You have to use a brand new iron but you can pick one up fairly cheaply.

    This method is ideal for cold smoking cheeses.  

    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • lousubcaplousubcap Posts: 10,330
    Not that low but long duration around 12-14 hours at 180-200*F smoking jalapenos.  No controller but did require minor lower vent adjustments every few hours.  As Fishlessman said above, small fire (light bottom center) with lots of small pieces of lump and pecan wood chips throughout.  Yearly exercise-requires lots of adult beverages for the supervisory role :)
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • ChokeOnSmokeChokeOnSmoke Posts: 1,862
    edited November 2012

    160 for 7 hours for Jerky this past weekend.  Turned out great.
    Packerland, Wisconsin

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