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Can you use wood chunks at high temp?

Have a tri tip in the egg right now.  Reverse searing at 250 with a sizable chunk of red oak in there.  I'm going to kick the temp up to nuclear for a high heat sear soon, but I'm wondering: do I take the chunk out for the sear portion?  Or should I keep it in?  Is it ok to have wood in there during a sear?
Southern California

Comments

  • henapplehenapple Posts: 15,574
    Sure...just leave it there. ..pics too
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • bicktravbicktrav Posts: 471
    edited January 2014
    Great!  Will it still add smoke flavor?
    Southern California
  • tjosbornetjosborne Posts: 444
    Even kingsford will add some smoke flavor. It may be waxy but smokey, yes. LOL
    middle of nowhere- G.I. NE
  • tjosbornetjosborne Posts: 444
    Just leave it, it wont hurt a thing.
    middle of nowhere- G.I. NE
  • bicktravbicktrav Posts: 471
    As requested, here are pics from last night's tri tip cook.  Left the red oak in for the high sear at 700.  Turned out very well.  I will say though, I'm still baffled by tri tip and temp.  I had this piece going low and slow until 125 internal.  Then I seared it at 700 for about 4 minutes per side.  Internal temp should have gone up by around 10 degrees on account of the high heat sear, right?  Ended up far more rare than a 135 steak normally is.  Something about tri tip.  Even in the high 130's it seems a touch rare. 

    image
    Southern California
  • SmokeyPittSmokeyPitt Posts: 8,584
    It looks good, but it it is more rare in appearance than what the thermometer was sayings.  It's funny, there was a discussion the other day where someone mentioned they always cook tri-tip to 140+.  I have only cooked a couple and did them much like you: cook to about 125+sear.  One difference is I did not go low.  I was cooking at 350-375 for the roast portion.  

    It still looks great though.  I would hit that! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BYS1981BYS1981 Posts: 2,386
    I think the belief is that past a certain internal temperature meat will no longer absorb smoke. So leaving the chunks in the fire won't hurt anything because meat isn't absorbing it.
  • bicktravbicktrav Posts: 471
    edited January 2014
    @SmokeyPitt - Yeah, I was involved in that earlier discussion.  Very strange about tri tip.  I have a brand new Thermapen (gift from the holidays), so I can't imagine I'm getting an inaccurate reading. This tri tip was also grass fed, and I know that can sometime result in a stronger red color, but it was definitely on the rarer side than I was shooting for.  May have to try shooting for an IT of 140 next time.  Strange.
    Southern California
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