Charcoal flavour to meat

Thebeast

Hey,
I have 3 types of the big green egg charcoal. Is there a chart that lists them to meats or things you cook?

thanks
paul

Hansm

I used to have a Traeger, sold it to get my BGE. This is what I was to assemble of the bags and site

Hansm

Sheesh - 10 pts for grammar, sorry

Langner91

Thebeast said:

Hey,
I have 3 types of the big green egg charcoal. Is there a chart that lists them to meats or things you cook?

thanks
paul

Charcoal, or smoking wood?

The charcoal can be used with any food interchangeably.  There are no rules.  I would try one at a time and see what you like / dislike about each type.  Please keep track of your results and findings and share them here.  It would be helpful to the rest of us who haven't tried the three types.

PigBeanUs

Let it run until the smoke smells clean. 

Brand new lump will have an unpleasant sort of petro/chemical until it has either burned it off or enough draft has carried away VOCs (the smell of a freshly opened bag).

fill with more lump than you need. When you shut down after the cook the lump will snuff out. 

The next cook you will not need to wait for the VOCs to be burned or carried off. 

That clean smoke allows you to add whatever smoke wood you want back into the lump. 

Pork gets a lot of hickory. Beef seems to pair well with oak traditionally. 

Local stuff like pecan, mesquite, whatever, can give you more to play with. 

Mark_B_Good

All I can say is that last night for the first time I tasted prime rib with the new BGE Brazilian hardwood. Man oh man ... the smoke was a perfect match ... one of the best meats I've had off the BGE.