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low temp smoke

Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
I'm hoping for some helpful tips on how to run that low
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line

Comments

  • I would too! I also can't keep it beneath 230-240...
    Manning our FOB in occupied Northern Virginia...
  • lkapigianlkapigian Posts: 3,006
    If you are just trying to Smoke and not Cook? IE Smoked sausage jerky etc and just get it to a safe temp..just a piece of lump or 2 and AMZN Smoker you can keep it down--Lots of options--or are you trying to do a Low and Slow @ that temp?
    Visalia, Ca
  • SoCalTimSoCalTim Posts: 2,155
    For a 225 cook, it's all about how you position your lump. I'm only too sure someone will come along to describe the process.

    Myself, I use a set-it-and-forget-it Guru for temps that low.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • I just use a reducer (old metal coffee can with both ends removed) along with a small, yet efficient fire. Having a controller would help too. 
    ------------------------------
    Thomasville, NC
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  • fishlessmanfishlessman Posts: 23,020
    small pieces of previously burnt lump about 2 inches deep covering the grate. small pieces block the holes and they need to be small with enough contact to keep the small fire going. the cofee can idea works as well. this is one cook where opening the dome often is no good, the sudden increase of air gets too much burning at one time. i aim to start at 150, it will rise over several hours but im good between 150 and 180 for things like jerkey
  • lousubcaplousubcap Posts: 16,778
    Every year around this time I run a low-temp manual smoke (150-190*F) to dry hot peppers in the LBGE.  I just load with lots of small lump pieces (quarter to half-dollar size), build it into a pyramid shape,  and light in one spot-dial it in, set the vents and the friggin thing is more stable then when running hotter.  Should I really care about a cook at this temp, I doubt it would happen.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • ZmokinZmokin Posts: 1,937
    edited October 2017
    I'm looking to make my own bacon and I want to keep it cool enough so as not to render the fat while smoking it.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • SmokingPineySmokingPiney Posts: 2,282
    Zmokin said:
    Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
    I'm hoping for some helpful tips on how to run that low
    I truly hope you're not looking at smoking meat in this temp range. 

    Are you looking to cold smoke? 

    This said, my XL reluctantly will maintain 250. It will cruise for days at 275. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • When I want to keep temps down and stable, I employ a water pan - though I've never aimed to run below about 200.
  • +1 on the coffee can.
  • bgebrentbgebrent Posts: 16,507
    +1 on the amzn smoker. 
    Sandy Springs & Dawsonville Ga
  • ZmokinZmokin Posts: 1,937
    lkapigian said:
    If you are just trying to Smoke and not Cook? IE Smoked sausage jerky etc and just get it to a safe temp..just a piece of lump or 2 and AMZN Smoker you can keep it down--Lots of options--or are you trying to do a Low and Slow @ that temp?
    I have the Amazing smoker, but by itself, the temp will never get high enough.
    How do you run the AMZN and burn lump at the same time?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • nolaeggheadnolaegghead Posts: 26,701
    Zmokin said:
    Anyone ever try to run their BGE at 170 to 175?  I have problems just trying to keep mine down at 225.
    I'm hoping for some helpful tips on how to run that low
    I truly hope you're not looking at smoking meat in this temp range. 

    Are you looking to cold smoke? 

    This said, my XL reluctantly will maintain 250. It will cruise for days at 275. 
      You can smoke cured bacon at any temperature.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • vb4677vb4677 Posts: 444
    edited October 2017
    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • KennyLeeKennyLee Posts: 783

    vb4677 said:
    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    So glad I saw this.....signed on tonight just for this reason.  Doing my first smoked salmon this weekend and had no idea how to keep the BGE sub 200*

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • vb4677vb4677 Posts: 444
    Yup.  Keep it tight !  I've done this a couple of times now.  Was SO pleased the first time thru with how friggin' awesome these BGE's are !    Best of luck and post some pics of your fish!

    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • ZmokinZmokin Posts: 1,937
    edited October 2017
    vb4677 said:
    Here's what I did to "cold" smoke some salmon under 200F...

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest
    Thank you so much for that link, the pictures of the lower and upper control are EXTREMMMMMELY helpful, like they say, a picture is worth MORE than a thousand words sometimes.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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