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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

I have a smoking problem

DaleDale Posts: 41
edited November -1 in EggHead Forum
Been egging mow for a few years, but have to admit have never mastered (hell, not even apprentice) getting a nice smoke flavor. When I first started, I would throw on some hardwood chunks, and the smoke would pour out. Of course if I put the meat on then, which I mistakenly did a few times, the results were terrible. If i waited for the smoke to subside, there would be very little left, and after just a short time, there was none. So I had basically given up and just relied on the smoke flavor of the lump.

Wondering what techniques are used for getting a more consistent, light smoke that lasts at least a few hours?

Thanks,

Dale

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