Secrets of properly using smoke in the Egg

Larrymac · January 26

How do you know what is enough wood but not too much?
Do you put the wood ( apple, cherry, maple etc) when you start the fire or after the fire is established ?
Is there bad smoke ? Do you let the initial smoke out before you apply the meat or is all smoke good?
Are you smoking the entire time you cook or just part of the time( perhaps redundant question)

lousubcap · January 26

No secrets-personal choice-search wood smoke etc and you will get lots of info-if the search function here is weak (as normal) then google smoke woods and big green egg in the same query and go from there. Time for some homework-

Mighty_Quinn · January 26

I know, but I'm not telling...it's a secret.

Duganboy · January 26

Won't try to answer all the questions, but an easy one is, yes there is bad smoke. You want to wait until the heavy white/gray smoke is gone and you get a thin almost blue like smoke.

You will figure out with experience how much wood is enough and how much is too much. Be careful when smoking poultry because it really draws the smoke into the meat.

Howdy, Stranger!

Forums

Secrets of properly using smoke in the Egg

Comments