New and Thanks

littlemb8899

Hello I'm new here to the forum I have had my egg since January 1st and had a time getting used to it. One thing that I had problems with was trying to smoke on it still not perfected but I'm getting there. Been smoking meat for a long time on an offset smoker and thought I could bring that way of cooking to the egg. I was disappointed because it wouldn't cook like my offset but because of this forum I've figured out as to why it doesn't work on the egg so thank ya'll. Happy cooking everyone and all help on getting a nice smoke ring is appreciated.

Action_Hank

Welcome!  You get a thicker smoke ring when you put the meat on cold.  I don't think this changes the taste profile very much though.  I've also heard that spraying the meat periodically while smoking helps get more smoke flavor

ewyllins

littlemb8899 said:

Hello I'm new here to the forum I have had my egg since January 1st and had a time getting used to it. One thing that I had problems with was trying to smoke on it still not perfected but I'm getting there. Been smoking meat for a long time on an offset smoker and thought I could bring that way of cooking to the egg. I was disappointed because it wouldn't cook like my offset but because of this forum I've figured out as to why it doesn't work on the egg so thank ya'll. Happy cooking everyone and all help on getting a nice smoke ring is appreciated.

I was in the same situation as you are, been on a offset for years until I made the decision to egg. There was a learning curve for sure however once you figure out your egg and how to control the temps it'll get way better. There are allot of great posts on this forum to learn from and the search box has made my life way easier. Welcome to the obsession!!!

WeberWho

Welcome! You can smoke with the egg but you probably won't get the same smoke profile like you would a true offset smoker. The egg is awesome in every way but isn't known to be the perfect smoker. Hard to make it a negative as it does everything else so good! 

littlemb8899

Thank yall to be honest its the ring that eludes me I'm used seeing a 1/4 " ring on the briskets and ribs I get good flavor but the ring is barely or not present. Like I said its getting better but still a lot to learn with the egg. I do always start with the meat cold so that's not an issue but its like it cooks longer on the egg then on the offset. So definatly a learning experience but I'm having fun and eating well. 

littlemb8899

WeberWho said:

Welcome! You can smoke with the egg but you probably won't get the same smoke profile like you would a true offset smoker. The egg is awesome in every way but isn't known to be the perfect smoker. Hard to make it a negative as it does everything else so good! 

That it does

WeberWho

littlemb8899 said:

Thank yall to be honest its the ring that eludes me I'm used seeing a 1/4 " ring on the briskets and ribs I get good flavor but the ring is barely or not present. Like I said its getting better but still a lot to learn with the egg. I do always start with the meat cold so that's not an issue but its like it cooks longer on the egg then on the offset. So definatly a learning experience but I'm having fun and eating well. 

How far are you burying the wood chunks? If you bury them too far down into the lump they might not even have had a chance to be ignited. Best to keep the chunks towards the top of the lump

bgebrent

Welcome aboard.

GrillSgt

Welcome. Rockwood gives the least smoke flavor of any of the lumps. I found that BGE gives more smoke than Royal Oak.

littlemb8899

How far are you burying the wood chunks? If you bury them too far down into the lump they might not even have had a chance to be ignited. Best to keep the chunks towards the top of the lump

I have been putting them right on top of the lump and spacing them out so that I will have a long burn on smoke as the fire spreads throughout the lump

WeberWho

Are you using chunks or chips? Chunks should be around fist sized for smoke 

littlemb8899

chunks mix of hickory and mesquite

bluebird66

Welcome!

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
About the ring-cold protein load helps and loading chunks (preferable to chips) down thru the lump focused on the center and back toward the hinge area will give the fire the best chance of encountering the wood.  If you look at the burn pattern after a sustained duration cook you will see that it tends to follow the above described route.  
You most likely will not get the deep ring you are accustomed to from the off-set but then again you aren't feeding it sticks all night.  

Biggreenpharmacist

May not have anything to do with it and I cant explain it but I get a better smoke ring when I put cherry chunks in with the lump. 

littlemb8899

Thanks for the advice I will definatly try it on my next long cook but if I had the smoke ring like the on pictured above I would be happy

GregW

Biggreenpharmacist said:

May not have anything to do with it and I cant explain it but I get a better smoke ring when I put cherry chunks in with the lump. 

I've heard that also. Cherry wood really gives good color.

bgebrent

Cherry augments smoke rings and dark skin on poultry.

td66snrf

I've been cooking on kamados for over thirty years. They are not a true smoker.  True smokers only cook with smoke such as an offset. Kamados are so much more versatile. You can go lo +slo  or you can weld with it. Hang in there you'll figure it out. My tip: don't exceed your target temp. 

littlemb8899

td66snrf said:

I've been cooking on kamados for over thirty years. They are not a true smoker.  True smokers only cook with smoke such as an offset. Kamados are so much more versatile. You can go lo +slo  or you can weld with it. Hang in there you'll figure it out. My tip: don't exceed your target temp. 

Thank You