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How low can you go?
Comments
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I have never really had the need to go below 200 and have no trouble maintaining that for 20 hours.
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ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
XL and Medium. Dallas, Texas. -
DonWW said:fishlessman said:ive held 145 dome for several hours cooking jerkey, thats the lowest ive tried
fukahwee maineyou can lead a fish to water but you can not make him drink it -
130F for an hour, bumped it to 140 and it slowly crept up to 150 during the second hour, then 175. I was smoking some Texas Hot Links that I had added a cure to (do NOT smoking sausages at low temps without a cure, too long in the danger zone). I will say that I was using a pit controller and I lit a few large pieces of lump directly on the patio with a weed burner and tossed them into the Egg after they were going pretty good.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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But I know some people have used a saudering (?) iron in a coffee can with some chips and lump in order to smoke cheese at even lower temps...
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I wonder about this too - for smoking bacon. My plan is to try with apit controller and a small fire - maybe even a mini charcoal bin from extruded metal - I'm trying to get 140-170 temps for a long time and make smoke?
Anyone do modified set-ups with the Amazin pellet smoker or similar?
Toronto, Canada
Large BGE, Small BGE
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______________________________________________I love lamp..
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what ive done that works is collect small pieces of lump from previous cooks and only put about an inch and a half on the lower grate, a littlle deeper in the center. you want the pieces small enough to block most of the air holes and the spent lump doesnt seem to burn as hot. no controler here, just vents. open the egg as little as possible, opening it creates a bigger fire thats harder to control
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Adding ice to the drip pan is another trick to get an under 200 temp in the Egg.
Routing the smoke thru another compartment is a great cold smoking method. Simply vent smoke thru another cold cooker, or even a card board box will work.
-SMITTY
from SANTA CLARA, CA
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160 for 4 hours. I smoked some yellowfin tuna. I've always thought a soup can with holes in it and full of lump would last about 6 hrs and would not create much heat. Never tried it though.Be careful, man! I've got a beverage here.
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Soldering iron in a can method is easy and doesnt generate much heat at all. You have to use a brand new iron but you can pick one up fairly cheaply.This method is ideal for cold smoking cheeses.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
Not that low but long duration around 12-14 hours at 180-200*F smoking jalapenos. No controller but did require minor lower vent adjustments every few hours. As Fishlessman said above, small fire (light bottom center) with lots of small pieces of lump and pecan wood chips throughout. Yearly exercise-requires lots of adult beverages for the supervisory roleLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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160 for 7 hours for Jerky this past weekend. Turned out great.Packerland, Wisconsin
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