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

Set-up for 12+ hour Smoke

nsauser
nsauser Posts: 6
in EggHead Forum
How do you set your bge up for a really long smoke? Doing a pork shoulder tonight for consumption tomorrow!

I've been filling the charcoal up to the fire ring but the smoke from the wood chunks seems to die off halfway through the smoke. My temp also seems to creep up throughout the cook, is that normal?

Should I layer the charcoal and wood (i.e. charcoal, wood, charcoal, wood), to avoid having to take the food off the bge just to add wood chunks?

The previous shoulder I did with smoke during half the cook still turned out awesome, but I'm just curious as to how you set your bge up for long smokes.
Large BGE, smoking in the southwest.
· Share on FacebookShare on Twitter

Comments

  • MeTed
    MeTed Posts: 800
    How big is the shoulder?
    Belleville, Michigan

    Just burnin lump in Sumpter
    · Share on FacebookShare on Twitter
  • Scottborasjr
    Scottborasjr Posts: 3,494
    What size BGE do you have? You shouldn't have to add more wood chunks, three or four will be good for the whole cook. Fill with charcoal half way, put a chunk in, put charcoal another 1/4 put another chunk in then put one or two buried under the last layer of charcoal right below your indirect piece. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • nsauser
    nsauser Posts: 6
    9 lbs, and I have a Large BGE.
    Large BGE, smoking in the southwest.
    · Share on FacebookShare on Twitter
  • MeTed
    MeTed Posts: 800
    Fill that Egg up to the top of the fire ring,use 3-4 chunks of wood,, light in the center only, get temp to 250, smoke for about 1 and 1/2 hrs. per pound until internal temp is about 200. Good luck, have fun!
    Belleville, Michigan

    Just burnin lump in Sumpter
    · Share on FacebookShare on Twitter
  • nsauser
    nsauser Posts: 6
    Ok, thanks for the tips! I'll give it a shot and hopefully post the results. Thanks again.
    Large BGE, smoking in the southwest.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,789
    A key to smoke is to recognize that at low&slow temps there is only a small amount of the lump burning at any one time.  Thus the ability of the BGE to run for 20-30 hrs on one load of lump.  That said, the fire travels around the lump load looking for new fuel. Disperse your smoke wood throughout the lump load and you will generate smoke for an extended duration.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories