Help a noobie with smoking.

Robusto · August 2017

Hey guys.
Just got my BEG and had some questions about using it as a smoker. Normally when I smoke I use a home made electric device with about 1.5 inch chunks. On a long cook (pulled pork) I replace the chunks every couple of hours, and never let them combust- I keep them oxygen deprived and pull them when they are basically charcoal.

It seems that everyone here adds them in the beginning and let's them just burn with the charcoal.

Any tips for my first smoke this weekend?

Thanks!

sheetmetalpete · August 2017

Welcome aboard!

Yes - add your wood chunks right away. I like to place mine around at varying depths of the charcoal so they continue to smoke as the charcoal lights around it.

My new user advice? Work on temperature control. It requires a lot less air than you think it does. Catch your temperature on the way up and throttle it down when you're close to your target.

Have fun!

thetrim · August 2017

Benson Hedges

thetrim · August 2017

Image: https://us.v-cdn.net/5017260/uploads/editor/5m/hbqgt231kacn.jpg

Rte1985 · August 2017

I do the same. Mix about 4-6 chunks throughout lump at beginning and that's it. No soaking. Also wait for good smoke before food goes on.

Rte1985 · August 2017

Oh and welcome! Congrats on the egg!

EggMcMic · August 2017

Welcome as well. You will get lots of advice with a fair amount of sarcasm mixed in...

If you are planning to smoke this weekend for a first cook I would advise a dry run first, working on holding temps and getting used to adjusting. Depending on what temperature you are going for (I shoot for 225-250 where as others are higher), remember to make adjustments slowly. Once the ceramic heats up it takes a long time to bring it down. I usually have my lower vent open about 1/8" and the petals up top just cracked open. You'll find yours is a little different, but you will get a feel for it.

I wrap my platesetter in foil to keep it a little cleaner.

I typically use about 4 chunks of wood, scattered throughout the lump. I light my lump on one side with the idea that it will spread out and catch the wood as it goes.

For pork, some will wrap in foil, others will not. I have done both ways and don't notice a huge difference except in the bark. I get a better bark when I don't wrap.

Just some random thoughts. Hope it goes well!

GrillSgt · August 2017

If you are one that loves heavily smoked foods you will be disappointed. That is why I like my BGE so much.

Robusto · August 2017

Thanks for the replies. I plannef on doing trial/ easy cooking Friday, Saturday, and Sunday, and then smoking a pork butt Monday.

My main question, I guess, was is adding chunks at the start going to be enough for a 12 hour cook.... and is one load of charcoal?

Robusto · August 2017

Also, I don't usually let the smoking wood burn, does that make a big difference?

Thanks again

bgebrent · August 2017

Robusto said:

Also, I don't usually let the smoking wood burn, does that make a big difference?

Thanks again

It won't burn during a L &S in the egg, it will smoke. One full load of lump with smoke wood intermingled will serve you well 275 is a great temp imho.

jtcBoynton · August 2017

You didn't say what size egg you have. A large will burn for over 20 hours at low/moderate temps used for cooking a pork butt. Times will be shorter at higher temps, but so will cooking times. Remember full is to the top of the fire ring. A full fire box is about a 1/3 fill.

4-5 chunks of wood will be plenty. Too much wood will make your butt taste like an ash tray. You do not need to see visible smoke the entire cook.

Robusto · August 2017

Thanks guys! I have the large egg, so that is very helpful. I typically smoke at 225... or at least try to.

When you guys say "chunks" what size are you saying? 1.5 - 2 inch pieces?

pab · August 2017

I have attached a picture with a lighter for perspective. I recommend you cook your butt 250/275*. Much easier temperature to hold and several hours faster. 225* is the temp most new eggers (myself at one time) believe is the holy grail, but that is more for stick burners. You will find your egg's sweet spot will be in the 250/275 range. Have fun with your cook, your butt will turn out well however you do it.

Rte1985 · August 2017

I jumped right in to a pork butt my first cook. Learned a boatload about my egg. It was a long sleepless night checking on it and being paranoid! The nice thing about starting with a butt is they are very forgiving. 225-350 cook temp and cook till good IT and probe tender and no doubt she will be tasty! Have fun, there is a slight learning curve but that's what makes it enjoyable

lousubcap · August 2017

Welcome aboard and enjoy the journey. above all, have fun.
Regarding lump load, to get extended duration low and slow cooks on one load of charcoal, load well up into the fire ring as opposed to just to the top of the fire box.
Chunks thru the lump load as stated above. And direct toward the back hinge area as that is the initial general direction of fire travel.

Robusto · August 2017

Thanks again everyone!

The Cen-Tex Smoker · August 2017

I do hate getting crushed in the clinch

pgprescott · August 2017

With the handle Robusto, you should know all about smoke. Oh wait, that's cigars. Welcome aboard. Just dive in.

calracefan · August 2017

Fill your egg as full as you can with lump and it will last in excess of 18 hours. Fire box(bowl) and all the way to the top of the fire ring.

Robusto · September 2017

Hey guys. Did my first smoke Monday ant it came out awesome. I used a bit more wood (cherry) then recommend, as I prefer a little more smoke. Took about 11 hours to 195 degrees for 7lb butt. Had a bit of trouble holding temp the first hour, but then it settled in at 140-150 and held it almost the whole time. Was almost too easy! The BEG took all the work out of it.

Thanks again!

Hans61 · September 2017

I'm on an XL, it's not a very deep charcoal ring

what works best for me is to mix in a few handfuls of chips into the lump with my ash tool. Then set one large or 2 medium would chunks just off the edge of the fire when prior to putting my plate setter in. Wait for thin blue smoke, or if the smoke smells good to you throw it in :-)

Help a noobie with smoking.

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