Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Wood chuncks
Greg
Comments
-
Greg,
The bark has some milder taste to it that could make for a nice flavor but it also burns easier vs. smokin' like the hard inner wood. Either way, dry it and "season" it before you use it. You want the tree resin moisture out of it as that can make the flavor bitter.Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix.
Eggers Prayer-
Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!
-
Use the bark. Green is fine.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks for the replys, doing a pork loin tomorrow.
-
Use it wet, use it dry, use it green, use it seasoned, bark on, bark off.
It don't matter. -
The Nike commercial says it best "Just do it" seasoned wood or green, both make smoke and add flavor. I have never been able to tell if my smolin wood was fresh or old :silly:
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