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does the egg make good smoke?

edited 7:49PM in EggHead Forum
I apologize for not reading all the previous posts on this forum, but figured some of you would help me out with this question:

I have a nice stainless gas grill and for many things it does a great job, but what it won't do is really smoke ribs and meat.

I cook 3-4 times a week winter and summer and have for years.

Question: Does the EGG do a good job smoking meats or should i buy one of those indirect heat bbq's?

Comments

  • civil eggineercivil eggineer Posts: 1,547
    That is one of the biggest selling points of the egg. The ability to cook low and slow for 24+ hours or sear steak at 750 degrees. It does it all while maintaining moisture in the meat. The thing is magic and hands down the best barbecue system made!!!
  • FidelFidel Posts: 10,168
    It does an incredible job at smoking meats, as well as cheeses, nuts, pumpkin seeds, and jerky.

    It will bake breads, pies, brownies, and pizzas.

    And I would be willing to wager it will cook steaks, chicken, and chops better than your gas rig.

    The egg is designed to do everything from 200* to 700* and everything in between (and above if you are adventurous).
  • long answer..............

    yes
  • RhumAndJerkRhumAndJerk Posts: 1,506
    It is hard to argue with a 3000 year old design.
    Add Brick Oven to the things it does well.

    Hope this Helps,
    RhumAndJerk
  • holy geez...if the Egg is as good as the forum members i am getting one!!!

    thanks you guys!!!!!!!!
  • It is, and they are.....welcome aboard!
  • BacchusBacchus Posts: 6,019
    As far as smoking.....the real advantage of the egg in my opinion is not having to add more fuel during the many hours of cooking. I used to smoke butts and brisketts on a steel offset, getting excellent results, but I kept a drum full of charcoal and a shovel next to the firebox which I had to utilize every couple of hours, burning huge amounts (& expense) of charcoal.
    Oh, and it keeps moinsture in better also.
  • stikestike Posts: 15,597
    this isn't my photo, but it's a good pic of the smoke bath.
    smokereclining.jpg

    here's a nice column of smoke i had on a nice still day.

    2007_07_22smoke.jpg

    here's what i was making....
    2007_07_22ribs.jpg

    and some other stuff, besides just low and slow:

    pizza
    shrimp.jpg

    crust.jpg

    cherrystones with a hit of smoke.
    cherrystones.jpg

    my go-to cook. NY trip over greens with olive oil, balsamic vinegar, truffle oil, and shaved parm

    strip.jpg

    mushromm lasagna
    lasagna.jpg

    roasted pumpkin soup
    soup.jpg

    beef wellington
    04Wellington.jpg

    05Plated.jpg

    the egg in winter is an incredible insulator. sure, it melted off in a few minutes, but imagine this were a stainless gasser. most of the heat in a gasser goes OUT. in the egg, it goes into the meat. incredibly efficient. no need to refuel for up to 40+ hours of a low and slow

    brrrr_HOT.jpg

    good old dot hogs.
    pearls_jumbo_franks.jpg

    red snappa!
    snapper_post.jpg

    paella!
    on_thr_fire.jpg

    it is not an exaggeration to say that you can cook anything on the egg, and usually much better than with any other kind of oven or cooker.

    take the plunge and welcome aboard
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 27,379
    Holy cr@p man! I gotta go out and get me one of these eggs.

    Steve

    Steve 

    Caledon, ON

     

  • vidalia1vidalia1 Posts: 7,091
    As someone posted the other day...

    the BGE is great for making everything taste better...

    but it does not make good ice cream!!! :laugh:
  • stikestike Posts: 15,597
    i have always wanted to freeze some in liquid nitrogen, and throw them on low and slow for a few seconds of smoke just to say i did it. hahaha

    maybe you could roll the ice cream in frosted flakes, freeze in nitro, then toss on for a quick sear or something to brown the flakes.

    kind of a half-arsed baked alaska!
    ed egli avea del cul fatto trombetta -Dante
  • vidalia1vidalia1 Posts: 7,091
    Some how I knew someone from this forum would be up to the challenge....hey they have fried ice cream don't they???

    well bbq'd ice cream should be great....

    let me know how the experiment turns out Stike...
  • EddieMacEddieMac Posts: 423
    Hook, Line & Sinker....And all on dry land.....

    Ed McLean....eddiemac
    Ft. Pierce, FL
  • fishlessmanfishlessman Posts: 17,489
    i had some chocalate cayenne gelato the other day down in minga valley, bet you could baste something in the egg to spice it up.
  • stikestike Posts: 15,597
    i posted something about it last year, then forgot to try it...

    maybe sometime in the next ten years or so!

    (where would i get liquid nitrogen? ...maybe dry ice instead?!)
    ed egli avea del cul fatto trombetta -Dante
  • JeffersonianJeffersonian Posts: 4,244
    Showoff. :laugh:
  • stikestike Posts: 15,597
    those are all old, too. haven't photographed much lately.
    i figured everyone would chip in with all their greatest hits! ...time was, someone would ask how good the egg was and it would turn into a photo-fest!
    ed egli avea del cul fatto trombetta -Dante
  • PhilsGrillPhilsGrill Posts: 2,256
    They don't call it a 'SMOKER' for nothing!
  • I think I have some in the garage you can borrow...haven't used it in awhile but there's probably enough.
  • JeffersonianJeffersonian Posts: 4,244
    Then let me oblige:

    DSC00188.jpg
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    P1010012.jpg
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  • stikestike Posts: 15,597
    cut the crap. really?

    we should try it. would be pretty cool. i have enough gin for at least three hours goofing around (hendricks, tanqueray, tanq-10, and some rangpur).

    that should hold us.
    ed egli avea del cul fatto trombetta -Dante
  • lowercasebilllowercasebill Posts: 5,218
    kind of like a foto food fight. :)

    plankedchicken013.jpg

    plankedchicken014.jpg

    paella025.jpg

    4b2fdd1e.jpg

    db3ad808.jpg

    e9190682.jpg

    8ca427ba.jpg

    paella012.jpg

    paella013.jpg

    maki006.jpg

    maki007.jpg

    maki012.jpg
  • stikestike Posts: 15,597
    sounds like a good experiment...

    what flavor ice cream would take smoke? maybe jalapeño?
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 17,489
    im thinking maple walnut, but i would smoke the maple syrup then make the icecream.
  • Essex CountyEssex County Posts: 991
    What's that clear stuff in the glass next to the hot dog pic?

    Paul
  • stikestike Posts: 15,597
    i know. i know.

    hahaaha
    trying to be good.

    you headed to Paree again this year? need to have you both down while we have sun and adult beverages in multitude.
    ed egli avea del cul fatto trombetta -Dante
  • :) Well put ! I agree with you totally ! I need to copy and save that exact paragraph for future reference and questions ! :laugh: You guys put up the best posts to get someone to buy an egg...
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