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What is the correct temperature to cook chili?
Options
Davidevan23
Posts: 2
I'm brand new to the egg world. I've only used it a couple of times but I really want to try to cook as much as I can on the egg to learn as many techniques as I can. My Girlfriend makes a mean chili. I want to cook it on the egg thinking it may give it a nice flavor. My question is, what it the best temp to cook it and for how long? Also, what are the best flavored chips to use with it?
Comments
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That would depend on if you want to go start to finish on the egg or simply finish. I prefer option 2. Have everything cooked and in the cast iron dutch oven and then go uncovered to the egg indirect at a fairly low temp, say 250-275. Don't use fruit woods. I've been partial to pecan lately but a chunk of hickory or a couple of oak would also do. Stir fairly often to distribute the smoke flavor if that's what you're after. Maybe 2-3 hours. It's quite forgiving and just depends how smoky you want. Give us a report.
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Thanks. I'll give that a shot. I don't have a Cast Iron Dutch Oven, but I do have a heavy duty, restaurant quality stainless steel pot. Will that work?
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I have not found a magic temperature that always works. I always end up just adjusting the fire until the chili maintains a slow bubbling simmer, not a rapid boil. Assuming you are cooking with your dutch oven direct, you'll probably be in the 275-300 ballpark. Chili is delicious off the EGG. Enjoy!
Chris -
Start with it a bit on the watery side - with no lid you're gonna lose moisture - and stir frequently!Maryland, 1 LBGE
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213F______________________________________________I love lamp..
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Davidevan23 said:Thanks. I'll give that a shot. I don't have a Cast Iron Dutch Oven, but I do have a heavy duty, restaurant quality stainless steel pot. Will that work?
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you just need a light simmer, start with 300 and adjust up or down in regards to the simmerfukahwee maineyou can lead a fish to water but you can not make him drink it
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nolaegghead said:213F
I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg. -
poster said:nolaegghead said:213F
I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
https://en.wikipedia.org/wiki/Boiling-point_elevation
______________________________________________I love lamp.. -
nolaegghead said:poster said:nolaegghead said:213F
I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
https://en.wikipedia.org/wiki/Boiling-point_elevation
Ah, forgot about the salt, but what about the beans? -
poster said:nolaegghead said:poster said:nolaegghead said:213F
I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
https://en.wikipedia.org/wiki/Boiling-point_elevation
Ah, forgot about the salt, but what about the beans?LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
GrillSgt said:That would depend on if you want to go start to finish on the egg or simply finish. I prefer option 2. Have everything cooked and in the cast iron dutch oven and then go uncovered to the egg indirect at a fairly low temp, say 250-275. Don't use fruit woods. I've been partial to pecan lately but a chunk of hickory or a couple of oak would also do. Stir fairly often to distribute the smoke flavor if that's what you're after. Maybe 2-3 hours. It's quite forgiving and just depends how smoky you want. Give us a report.
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Yeah I'm not one to diss on hickory. You just have to be careful with it. A little dab'll do you.
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