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!
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Trouble smoking at low temps
Hello. I have had a large BGE for almost a year and I love it. I have used it mainly for grilling at higher temps but I have also attempted a beef brisket once and ribs several times. Both have turned out pretty good except I am having trouble getting a good smoke ring. I have tried hickory and applewood chips. I have soaked these overnight. I have tried layering my lump with the soaked chips and also putting the soaked chips on top of the lump. When I have my egg stabiilized at 200-225 degrees i get little to no smoke, except for an inital smoke from chips i put on top of the lump, and this only lasts a short time. I can cook for many hours at 200-225 degrees with no smoke. If I increase my temp to around 275 to 300 degrees I start getting good smoke. Unfortunately this is too hot for what I am trying to cook. Any advice? Thank you.