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
cold smoking
Comments
-
Susie,
This is one that worked for me smoking cheese. There are other methods but this one is easy. Very small fire and keep under 115°. Keep ice tray full. Thirty minutes to an hour depending on how much smoke flavor you want.[p][p]I suppose you could smoke something else this way but I haven't tried it.[p]Spring "Nose Smells Like Smoke" Chicken
Spring Texas USA
-
Susie,
You can, but not in the BGE. Try to use some dryer venting (metal) entering a smoke box with about a 5 foot run. You are using the egg as the firebox, but keeping the food away from the heat source.
-
that's how i make Lox
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