Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning 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.

1st shoulder...a little different.

erbloveerblove Posts: 87
4.33lbs half shoulder. Marinated in orange juice, grapefruit jucie, vinegar, garlic, onion, salt, butter, and parsley. ~ a little something I saw at Publix.

Egg steady at about 250. Soaked apple and cherry wood. Not sure what the outside will do (bark if any) but different from what I've normally done.

Fingers crossed for something edible.
Columbia, SC ~ LBGE, ThermaPen
I love to eat...sue me!


  • ChubbsChubbs Posts: 5,691
    Interesting combo. Can't wait to follow this one. Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • lousubcaplousubcap Posts: 7,644
    Between BGE magic and a slow smoked pork cook it will turn out great-probably a more latin cuisine flavor but great none-the-less.
    Louisville   L & S BGEs 
  • r270bar270ba Posts: 763
    Looking good bud. Post some finished pictures!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • Black_BadgerBlack_Badger Posts: 1,128
    Hey @erblove, sounds very good, let us know how it turns out and post a pic or two if you can.

    I noticed you said you soaked your apple and cherry wood. One of the early tips I learned on this forum was that soaking i probably unnecessary. Basically 'Water at high temp produces steam while wood at high temp produces smoke'. In general it's preferable to expose your cook to delicious smoke rather than bark softening steam. Give it a try some time and see what you think of the results, one fewer step in the total process.

    Welcome aboard and good luck.

    Finally back in the Badger State!

    Middleton, WI
  • erbloveerblove Posts: 87
    Thanks Badger...noted that info. Keep them coming. 
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
  • erbloveerblove Posts: 87
    Nice flavor...couple of after pics
    Columbia, SC ~ LBGE, ThermaPen
    I love to eat...sue me!
  • Nicely done and I hope it was delicious as it looked! As for the soaking, it's not necessary at all, in fact it's counterproductive! You want a nice thin blue smoke coming out of the daisy wheel. Your meat should be cold and wet with water when you put it on. Cold, wet meat literally sucks up smoke! Check out for a cross reference on the cold and wet. Here's to many more successful and enjoyable cooks!
Sign In or Register to comment.