Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Following 1 person
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

FlashkaBob

About

Username
FlashkaBob
Joined
Visits
299
Last Active
Roles
Member
Points
19
Posts
289
  • Re: lighting the extra large egg properly

    No worries.  I'm pretty sure @Mickey cannot be offended.

    Wanna make a bet?       =)
    ·
  • Re: Good smoke/Bad Smoke

    If you wanna screw with these guys, your next question should be "How does the smoke know when it's time to change color and and taste better?"
    ·
  • Re: I've created TWO monsters!

    Christmas is only 11 months away!        :D
    ·
  • Re: You know you're kids are watching too much food network... And a fail.

    Every day is just another opportunity to learn! 
    ·
  • VOC's versus Smoke

    I'm going to play the devils advocate here by sparking a discussion on smoke. After loading my LBGE the other day with fresh charcoal, and lighting it, the egg smoked quite a bit for a while. I occurred to me that smoke is the product of incomplete combustion... right? When first lighting the coal, the egg is cooler and there may be a certain amount of moisture trapped in the egg and or in the charcoal resulting in an incomplete combustion. The charcoal itself may not always be 100% carbonized resulting in VOC (volatile organic compounds). Thus.... smoke. The charcoal we use is supposed to be a food grade hardwood and so is the wood chips or chunks we are about to use.
    Now that the egg is heated up and stable, we throw wood chips or chunks onto the coals to smoke whatever we want "SMOKED" Sometimes we will soak the wood prior to adding to the egg to extend or slow down the rate of burn. Since there really isn't enough oxygen being applied to generate flames, we produce smoke. Perfect. Are we not producing an incomplete combustion of volatile (burnable) organic (wood) compounds? What is the difference? How does the smoke know when to change from VOC's to "Good smoke"?
    ·