Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New to BGE-lots of prior meat smoking experience

lousubcaplousubcap Posts: 11,425
edited 10:51AM in EggHead Forum
Been learning the BGE for about 4 months (after water smoker failure...) and have used lots of info here. My observations:
a. Understanding that each piece of meat is unique and I have always cooked to temperature, why does the BGE take more time (as in a few hours) to finish than a typical water smoker? This is based on the grid temperature on each being about the same and roughly constant.
For example: 6# brisket flat-13 hours BGE-water smoker 10-11 Hours. 8# pork shoulder-17 hours BGE-water smoker 13-14 hours.
Does the smoker steam environment influence the cook time?
This delta in time resulted in a few late dinners til I figured it out. Anyone else have similar experiences???
And I really enjoy the versatility-Weber gasser of 19 years service now collecting dust.
In advance, thanks for your insights-
lousubcap
Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.

Comments

  • PhilsGrillPhilsGrill Posts: 2,256
    Well since you don't mention any temperatures it's hard to say. Anyway my 8 lb butts only go 12-13 hours at 250 degrees so it's faster.
  • NibbleMeThisNibbleMeThis Posts: 2,278
    I can't say, I haven't used a water smoker. I came from a Brinkmann SnP offset and everything I cook on the Egg is faster than that. Ribs went from 6 to 4.5 hours. Chickens 3.5 vs 4. Butts are about the same maybe a little shorter.

    Silly question, have you checked the calibration of your thermometer on the Egg? My butts almost always hit exactly 1.5 hours per pound or less at a 250f dome temperature. 18 hours for an 8 lb but seems way out of range so I'm guessing something is off, as you suspect.
    Knoxville, TN
    Nibble Me This
  • gdenbygdenby Posts: 5,383
    I can only make a general comment, because my experience with a water smoker was so different from the Egg, that I can't really compare. I recollect that even with the water bath, I had a hard time keeping meat moist. I agree with your supposition that the higher humidity may make the cook go faster. But I am very inclined to think that the way the metal body of the smoker radiated heat away, that it pulled moisture out of the meat faster. I didn't get the sort of collagen break down I wanted before the meats dried out.
  • BotchBotch Posts: 4,877
    Even though the temperatures are the same, steam contains a LOT more heat energy than dry air; that's why a steam burn is so dangerous yet you can stick your hand into a 500-degree oven without injury (for awhile, anyway).
    I knew those two engineering degrees would be good for something, someday! :laugh:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • lousubcaplousubcap Posts: 11,425
    With regard to thermometer calibration- gotta have good tools to do the job so I calibrate every time I'm doing a long cook and then recheck after. It's not that-the nature of the equipment and I'm fine with that-just a learning curve.
    BTW-BGE should let newbies know of the dome to grid temperature off-set. Would have made the first cook a bit easier to explain to the better half.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    You can do fast cooks too. whole chicken 500° 45 minutes. Breast was extremely moist.

    chick500.jpg

    8# Boston Butt 6.5 hours to pull.
    egghfham2.jpg

    egghfham3.jpg

    With my water smokers, gas grills and such, I never came close to the tasty, good texture of food that came off the egg. No comparison and would never go back.

    GG
Sign In or Register to comment.
Click here for Forum Use Guidelines.