Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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The golden rule?



  • Mark0525Mark0525 Posts: 1,230
    I wonder why this post hasn't been taken off here. Don't speak your mind too much or your post will be taken off here. :)
  • 'Q Bruddah'Q Bruddah Posts: 739
    Without "clean" smoke you risk adding an acrid or bitter taste to your food and a "sooty" look different from blackened by char.
  • ShwiezzeeShwiezzee Posts: 304
    Welcome! A wealth of knowledge in the forum!
    I'm ashamed of what I did for a Klondike Bar.
  • thirdeyethirdeye Posts: 7,428

    You know Scott, another good tip that BGmE might want to add to the list is paying attention to smoke. Your photo above was one of the earliest ones I asked to put on my site. And my Introduction To Barbecuing is one of the most viewed articles. The caption for your photograph says it all.......

    Here is a picture taken by "Scotty's Inferno" showing a nice mellow smoke coming from his Big Green Egg. I think Scott described this sweet blue smoke perfectly saying "you almost wonder if it's even there".
    Happy Trails

    Barbecue is not rocket surgery
  • BearBear Posts: 32
    Chef Charles,
    Thank you! I've been actively egging for a little over two years and probably spent a year lurking & learning prior to receiving a medium as a surprise from my lovely wife for my 50th.

    Happy cooking!!!!

  • PharmerPharmer Posts: 37
    Many thanks for all of the advice (and for any more to come), unfortunately interrupted by a brief dose of "reality TV."

    I have spent much of the evening reading and have learned that I have so much more to learn.

    I look forward to posting photos along with wine recommendations (per request).
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