Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Is it possible to over smoke a butt? Don't think so.

Been cooking butts since I got my first BGE three years ago.  I lurked for a while and became very respectful of the danger of over-smoking food, especially with particular woods.  I'm from North Carolina and we traditionally use hickory wood which can be a bit strong.  On last weekends three butt cookI decided to abandon my bag of hickory chunks and threw on a decent sized split hickory log from my firewood pile.  Great result.  So here's my question: have any of you ever felt you over-smoked a butt?

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • EggcelsiorEggcelsior Posts: 12,071
    Nope. North Cackalacky has always been doing it right.
  • tnbarbqtnbarbq Posts: 248
    It really depends on how much smoke flavor someone likes. Kinda like spicy foods. I like a lot of smoke.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • danv23danv23 Posts: 587
    Yes. But I used to throw food on as soon as it started to smoke, i.e., white thick smoke. Not good.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • ScottborasjrScottborasjr Posts: 3,303
    The pork stops taking on a smoke flavor once the bark is completely established somewhere between 140 and 160 degrees internal temp. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • danv23 said:
    Yes. But I used to throw food on as soon as it started to smoke, i.e., white thick smoke. Not good.
    What's wrong with the white smoke? That's the only way I've been smoking butts.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

Sign In or Register to comment.