Newbie and first time I fired up my LBGE over the weekend

abpgwolf

Congratulations! and Congratulations! Home brewing and the Big Green Egg, two great hobbies that go together very well! Have fun

Theophan

Homebrewguy said:

Well, I added probably 3-4 handfuls of chips and spread them around across the top of the charcoal and layered them through the middle and just did not get a smoky enough flavor compared to my Masterbuilt (which didn't output the coveted blue smoke).

I figured chunks would provide more sustained, longer smoke generation.

Everybody seems to have different ways work better for them.  For me, what has worked the best to get more smoke is (a) I start the fire in one central location, don't add the wood until the Egg has stabilized and the meat is about to go on, add 3-5 chunks radially around the central fire so as it spreads it'll get to them, and (b) I feel like I get more smoke at a slightly higher temp, say 250-275 instead of 200.

Homebrewguy said:

Oh and it doesn't taste like ham because I just use standard kosher salt and pink curing salt.

I've never brined a pork butt, so I don't know how it would be different, but I thought pink curing salt has nitrites in it, and would "cure" the pork a bit like ham.  What am I misunderstanding?  (Not arguing, just asking -- I've never done it.)

nolaegghead

The nitrite should contribute to a ham flavor.  Typically you would cure with it for 7-10 days or less if injected.

Homebrewguy

Oops...sorry.  That was supposed to say I just use kosher salt and NOT the pink curing salt. 

nolaegghead

Ahhh, now it makes sense.