Convert to Electric Smoker

household6 · August 2009

I was thinking of running an electric hot plate on the bottom of my XL Egg with a pan of wood chips to slow smoke a brisket at 180-200 degrees for 10-12 hours. Anyone ever tried that? It seems to me I can keep the temp low and slow without burnout or adding coals.

milesofsmiles · August 2009

Why bother. The large will go 20-24 hrs. on one load of lump @ 200-212 degrees. Go Green save your elec. Smiles to ya.

fishlessman · August 2009

my large would go near 40 hours plus at those temps with one load filled to the halfway point on the ring. you want to cook that brisket at a higher temp, 180 at the dome gage is only about 155/160 at the grill level. boost those temps up to 240/250 atleast at the dome gage

Essex County · August 2009

First, it's an interesting idea. I would think that, with a little experimentation, you could get the hot plate to get the XL to the right temp. (I don't think that temp is 180-200, but wait.) I'd have a hard time believing this is any easier than getting a proper charcoal fire going though...but why not try it?

The temp seems quite low for a 10-12 hour cook. I cook brisket to 195 or so. It will take a very long time to get to that temp if you are at 200. Bump the temp to 230 or 250 and it could work.

If you follow through, let us know how it worked.

household6 · August 2009

I guess I haven't been adding enough coals. I mostly grill at high temp and have not smoked much. I will try to fill it with coals and choke it down to temp. Thanks

milesofsmiles · August 2009

How bout watching the dvd that came with your egg. loaded with info.

Bacchus · August 2009

You own the worlds best smoker. Don't stick a hotplate in it. This has to be a joke.

fishlessman · August 2009

just be sure to use the higher temps i mentioned, you will see recipes on the web using lower numbers but those are for different cookers and gages are placed differently. i believe most here cook brisket between 230 and 250 measuring temp at the grill level which is about 250 to 270 at the dome gage level. your going to do this with an inderect setup which uses more lump, but check out how mush lump was used during this direct butt cook to get an idea. you want to fill the firebox to the top. make sure to check on temps every 4 to 5 hours atleast
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=507801&catid=1

BayouMark · August 2009

Well, I guess you are new. You should go to Naked Whiz's site or Bubba Tim's site so you can do the research for briskett. Your dome should be at 250 and holding steady. When you first put the briskett on the dome temp will drop by around 20%. Same is true if you introduce a cold platesetter to a stabilized egg.
The big green egg is the best low and slow appliance made. It does not need nor is it designed to have a hot plate in it. I'm sure you know how well it sears and cooks at high temps--conversely, it will perform the same at low temps. Sorry for the ramble but "nuff said"

Crimsongator · August 2009

If you are going to do that, just use chips and an oven for brisket.

Panhandle Smoker · August 2009

Fill that bad boy up to the fire ring you will have plenty of lump for a brisket. I have gone 20 plus hours before. The fire burns down not out. If your Egg is clean and your lump is loaded to the fire ring it wont smother itself.

Rolling Egg · August 2009

Ditto!

Car Wash Mike · August 2009

Why don't you use the egg like it was designed for? A few people here have tried that. :evil:

Mike

Convert to Electric Smoker

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