We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication
handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas
page, including Christmas Ham and Peach Cobbler. Happy cooking!
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Questions about adding wood
Been using my XL BGE for about 1 month now. Due to all the help on this site and some others all of my cooks have been a success so far. Coming from a Bradley electric smoker I am still not clear on how the smoking part goes with the BGE... Many pieces of info seem to conflict...So here goes...
Is it best to get to temp, then add the wood? Then wait for the heavy white smoke to settle before putting meat on? That seems to be the consensus... but if this is true, how do low and slows work. Does one just put a bunch of wood on the hot part of their coals in the beginning? Or add across the (or in the) coal? If layered in or around I would imagine each time a new piece lights up you get heavier white smoke? Is that not the case?
Sorry for the flurry of newbie questions. Thanks for anyone patient enough to reply with some tips.
Long Island, NY