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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Looking for help

Options
I recently cooked a small pork loin and used pecan chips to give it the smoky flavor. I used the GE charcoal and pecan chips. I soaked the chips and put them on the charcoal after it was ready to start cooking approx 300 deg. There was a considerable amount of smoke. I put the meat on and let it cook to desired temp. The smoke taste was not what was expected. My wife hated it , I thought it was OK but not great. What could I be doing wrong? Maybe I should just stick to charcoal??