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How low can you go?
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berndcrisp
Posts: 1,166
What is he lowest temp you have been able to maintain? I am wanting to 'hickory' smoke raw almonds lightly coated with EVOO, kosher salt, pepper, cinnamon and Chile powder. Most recipes I have found say 175-200.
Hood Stars, Wrist Crowns and Obsession Dobs!
Comments
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90% of the time 400.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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185 for a Prime Rib reverse sear. Held for around 2.5 hours, then I increased the temp for the sear.
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have done jerkey and held temps between 145 and 175 for several hours by just using a handful of used lump in small pieces. you want pieces small so the holes get plugged
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Mickey said:90% of the time 400.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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SoCalTim said:Just a hack that makes some $hitty BBQ....
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If you use a metal coffee can inside of you fire bowl and charcoal instead of lump you can hold about as low as you want.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:If you use a metal coffee can inside of you fire bowl and charcoal instead of lump you can hold about as low as you want.
Moreso if you use half a dozen briquettes instead of lump.Steve
Caledon, ON
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No problem my friend. You can also use a old colander instead of the coffee can with excellent results. Just thought I would share.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
If you are really wanting to go real low the colander is the better choice. Not as apt to "choke" if you will due to better air feed.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The Canadians always get there late.Little Steven said:Sorry I see that is what you meant now.
Green egg, dead animal and alcohol. The "Boro".. TN -
I've made jerky at 170F direct using a controller and it worked real well even down to 160F, didn't try much lower. Didn't do anything out of the ordinary. Started the controller right after the firestarter went out. It fanned the fire until grate temp was 170F and held it there. Not sure how low you can go without a controller but I just got back from riding wave runners since this morning and have had some ribs on that were 216F grate when I returned. Expect the Egg would probably run as low as 200F grate with the vents pretty well closed once you get it up and running.
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I've gotten it as low as 225 once and held it steady. I tried to go lower but cut off the coals. Good ideas with the collander and the coffee can though. Might give it a try.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Last Saturday I held 125 for 8 hours to make beef jerky. It came out awesome as always. I got a piece of round heating duct about 8 inches tall, mixed smaller pieces of lump and hickory chips in a bowl, poured them into the vent, lit, let the voc`s burn off and set the vents for low and 8 hours later had fantastic beef jerky, and still had a good amount of lump left over.Belleville, Michigan
Just burnin lump in Sumpter -
@MeTed - Galvanized ducting will emit bad fumes when heated. I'm pretty sure this is not safe...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I have held about 70 degrees with a couple pieces of lump that I started with a heat gun then put a chunk of wood on to cold smoke cheese. It was like 40 degrees outside but I have cold smoked cheese in the summer the same way just put a tray of ice on the plate setter.
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At paqman I don`t think it was galvanized, it was black and I put it in the oven for four hours at 500 degrees and there was no smoke or any smell, I hope I did not hurt myself but thanks for the heads up.Belleville, Michigan
Just burnin lump in Sumpter -
henapple said:
Sorry I see that is what you meant now.
The Canadians always get there late.
Steve
Caledon, ON
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This morning I held about 190 for 3-1/2 hours on my small. I think the trick is to start small, and keep it small.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Thanks all. Smoked em at about 230 for 1.5hrs. Turned out OK but needs tweaking. Excuse me, but I don't 'get' the coffee can and collinder setup that's mentioned. This is for a medium.Hood Stars, Wrist Crowns and Obsession Dobs!
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@berndcrisp
When I get home tonight I will take pics for you. Currently in Mobile AL.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I've done 150 degrees with no problems on my XL for 8hrs when making JerkyMy PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Was that w/ or w/out a pit controller?RickyBobby said:I've done 150 degrees with no problems on my XL for 8hrs when making Jerky
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
PitMaster IQ120My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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I just noticed that on "full view" you have PitMaster IQ120 rocks in your signature line. I sure wish the "mobile view" showed everything the full view does.RickyBobby said:PitMaster IQ120
I'm wanting to do this w/ my Stoker I just haven't got around to it yet "YET".
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
What ever temp it is outside. I Cold smoke cheese and butter in winter. Great way to do BACON
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