We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
cold smoking now, have questions, where are Mighty Quinn, Nola, Utarted???
Well I am into the 4th hour of cold smoke. The bellies don't look any different than when I put them on. Have my small sitting at 300. the smoke is slowly rising out of the large egg. It is freaking me out. I haven't seen any change at all in the colour of the meat. When does it take on the smokey look that you all have shown pictures of. I was planning to smoke for 8 hours today, but am wondering if it is going to need longer. Ambient temp today is 38-40 and when I stick the thermopen down the upper vent of the large, I get a reading of between 49-50* My understanding is that temps up to around 90* are ok. Am I on the right track here. What should the meat look like, does it take on much of a colour. Could one of you that have done this a few times, please hold my hand
I have done a lot of salmon smoking in a Little Chief smoker, but this is a way colder smoke. Hhhhhhhhelp.