Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Newbie Needs Smoking Help

OK, so I tried making ribs for the first time today. It seems like I am really walking a fine line in trying to keep the temperature down to 250, and yet still have actual "smoking" going on. The truth is, it felt like the only time I was going below 275 degrees or so was when I was literally putting the coals out.[p]Any suggestions? Ribs turned out OK, but not falling off the bone like I was hoping. [p]Bottom line question is . . .whats the best technique for getting to 250 degrees and holding it with wood chips for smoking?
·

Comments

  • Damon,
    This way. Follow the link as it regards fire making. Also a good way to do pork for future reference.[p]Welcome
    Mike

    [ul][li]http://www.nakedwhiz.com/elder.htm[/ul]
    ·
  • Damon,
    What type of ribs. If they were babybacks use this one. Can't go wrong with Mike in Peculair.[p]Mike in Abita

    [ul][li]http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html[/ul]
    ·
  • I found alot of useful info and pics on WessB's site....
    ·
  • Mike in Abita,
    So, it seems like my problem may have been that I need to start the fire slowly and not really ever let it get over the 205 degree goal. I let the coals get going for ten minutes or so to really get started, which probably got the egg heated up too much to achieve a lower stable temperature.[p]So should I just start with the starters and close the lid immediately and begin controlling temperature from practically the first minute as opposed to letting it crank for ten minutes or so with the lid open?

    ·
  • Mike in Abita,
    Yeah, they were babybacks. My biggest problem I think is in the throwaway phrase I keep reading: "stabilize the temperature at 250 degrees". I kept having to open the lid full up to bring temp down, which of course fed massive amounts of oxygen to the coals, which raised the temp again etc cetera.

    ·
  • Damon,
    I don't use starters. I use either MAPP gas or a chimney full of hot lump. If it's the MAPP I'll get three or so spots going then close the lid. Leave daisy off and vent wide open. Go inside and get a beverage, check on a few scores, and go back outside 5- 10 min later. Hopefully my dome thermo is reading 175-200 at this point. If not I'll sit down take a few swigs off that beverage and watch it climb until it gets to 200. Put daisy on and adjust vent to 1/4 open. Once it gets to 225 I 'll start to close the vent further maybe 1/8" to 1/4" opening . Once it gets to 245 adjust the daisy to lower flow. You can tell by the way smoke is comming out. I let it burn this way for at least a half hour. Checking every 10 min. If I over shoot I'll close down daisy if I undershoot then open a little. [p]I try to maintain 250 dome temp. I find this is a good temp to cook. 250 dome is actually 220-230 grid temp. My experience is 250 is easy to get to and maintain. Catch your temps on the way up and allow it to coast into 250.[p]Just the way I do it.[p]Mike in Abita
    Remember this is supposed to be enjoyable. Relax, have fun, ruin a few cooks and learn from your mistakes.

    ·
  • Damon,
    AHHH the old chasing the temps trick. [p]Don't give up, you are on the brink of some REALLY good Que.

    ·
  • Damon,[p]Temperature stabalization was the hardest thing I had to learn. Keep trying. You'll get it. Just remember to start closing down the air on the way up when temp. reaches about 50° below your target. [p]Welcome
    ·
  • Damon,[p]You got it. You don't have to obsess over temps from the moment you start, but yes, keep the lid closed and watch the temps come up, then start closing down the draft as you start getting toward your target.
    ·
Sign In or Register to comment.