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issues with long smokes
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I get plenty of smoke ring, never re fuel, can go 20 hours in a large BGE No Problem--I rarely even add additional wood chunks, though this weekend I did use cherry. Personally the only smoke I see is when burning off @ the beginning, any think after that is clean and clear with a slight smell only and never ever have "intense smoke" with food inside
@SGH and others are real pros, but If I use more that 4 chunks in an entire load, that would be a lot. Don't think you can get more smoke in after the meat hits a certain temp anyway. I keep rub simple, salt and pepper- let meat come to room temp, load and let it ride
Visalia, Ca @lkapigian -
I did an 8 pound shoulder yesterday over applewood. Was on for a good 11-12 hours at ~225F (jacked it up to 350F for the last 30 mins), and I flipped it a few times, since I find that without it, the bark gets too thick to the point of being inedible (when I flip, I always get amazing bark).Zero smoke ring and faint smoke, though granted, moist and flavourful meat with *excellent* bark.What pisses me off is the inconsistency. One day, I'll make excruciatingly terrific brisket, complete with ring; the next, a deeply-flawed pork shoulder. If I'm doing the same damn thing the same way over time, the results should be vaguely within the same range of results. Grr.
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I do run mine a bit hotter- 250-275 calibrated dome- never flip---Though not needed I keep a water a raised water pan underneath for drippings that I don't want to burn- I only use RO as it is readily available- Brisket I did this weekend never even opened the dome until I was ready to probe @ about hour 12......maybe it's the rub.The smoke ring really is "for looks". and is, I believe, nitric acid absorbing back into the meat--you can "fake it" with stuff like tender quick---Me I never even look @ it, but its always there...... Here is a for a good link to rings Mythbusting The Smoke Ring
Visalia, Ca @lkapigian -
I have never had a problem with pork butts lacking smoke flavor or even picking up some smoke ring. I usually cook around 250 dome and it takes roughly 2 hours per pound to get to the finish line. the last two I cooked took 18 hours and I put about 12 chunks of hickory layered through with the rockwood. I also never flip and cook fat cap down, bark is even and very edible.
LBGE Atlanta, GA
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Never have had a problem here with smoke ring...never add wood after starting...you have to be doing something different than me. What type of smoke ring are you looking for ??
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
@biggreenmatt- I certainly get what you are saying. I usually don't have a issue picking up a light smoke flavor or a faint smoke ring when using the egg. But I concur that it's much harder to replicate stick burner results on a Kamado when it comes to smoke profile and a great smoke ring. Why? First and foremost, a Kamado uses smoldering lump and/or wood instead of burning wood. No matter how much wood you use in a Kamado you will never match a true stick burner or vertical for smoke flavor and ring generation unless you cheat by adding nitrates. However I can attain acceptable results by using dry chunks about the size of my fist. Usually 4-6 of them depending on the size of the meat. The biggest problem that I have noticed with using wood in a Kamado is that you can not get it to burn clean from the moment of ignition until it has been totally consumed. There is a period of time due to lack of sufficient oxygen that the wood off gases due to incomplete combustion and this is where the problem lies. On a off set with a established coal bed this is a non issue if using dry and properly seasoned wood. The wood ignites in mere seconds and burns clean for the duration. At the end of the day, the egg is a excellent all around cooker without question. But it will never duplicate stick burner results. In its defense, it was not designed to do so. Again, while I can get a decent smoke profile and a decent smoke ring on the egg, I cannot replicate this on the egg.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I did an experiment a while back and I placed my amaze-n-smoker on top of my plate setter filled with hickory sawdust mixed with some cherry. The smoke flavor was intense on my pork butt. So it is an option u might want to try. Smoke flavor is personal preference at the end of the day. IMO.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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@biggreenmatt- This is just for a visual comparison. This is 2 different shots of the inside of Unit #6's firebox once it's up to temp. Notice that the smoke is so clear that the camera doesn't even pick it up.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Smoke ring has little to do with smoke. Humidity etc yes. The egg produces good product and yes even a "smoke ring".
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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