Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
smoke
Options
eggenometry
Posts: 18
I've been egging for about a year now and I used wood chips for a while and got used to having the short blast of smoke after throwing the chips on the fire.then i cam across hickory chunks that are supposed to last longer, but i have been using them for a while now and I still only get a short amount of smoke at the beginning of the cook. Any suggestions?I want more smoke but am not sure what to do.
Comments
-
You're getting the smoke flavor just not the billowing smoke of an offset smoker. Add more chunks if you want more smoke flavor.Green egg, dead animal and alcohol. The "Boro".. TN
-
If you are doing a low and slow cook bury chunks at various levels in the lump. That way you will get more smoke as the fire moves down in the lump.Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum