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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try
Down & Dizzy Pork Shoulder
Smoked Spanish Chicken
. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country -
see a list here
I bought a BBQ Guru a few weeks back and I have a question. When I am doing a low and slow I am not getting much smoke. I use four to five chunks spread throughout the lump. Thanks for your answers in advance.
When I cook a butt, it is always a turbo cook, and I use chunks of pecan. These chunks are six inches long and about two inches in diameter. Since the first two hours for a great turbo cooked butt requires maximum smoke for that period prior to reaching 160 degrees, I place the wood directly on top of my lump, but off to the side of the fire ring. Lighting the egg in the center, it takes only about ten minutes to get the smoke rolling! This usually gives me about two and a half hours of good smoke. At 160 degrees the butt gets wrapped in foil, so smoke does not effect the rest of the cook..
it's different with the egg... just because you don't see smoke billowing out doesn't mean you're not getting the smoke flavour..
Green egg, dead animal and alcohol. The "Boro".. TN
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