Smoking on the Big Green Egg delivers deep, smoky flavors for meats, fish, and even vegetables. The Egg innately gives a smoky element that stand out par to none. Some recipes benefit from more smoke to achieve the ultimate live-fireflavor. Here are some tips for a successful smoke every time.
Set the temperature between 225°F-250°F for ideal smoking.
The ConvEGGtor is quintessential to any smoke on the Big Green Egg, providing indirect heat, crucial for slow smoking. The convEGGtor enables you to easily reach the desired low temperature for smoking, which you then keep stable, accurately to the degree, for a long time using the rEGGulator on top and the air regulator at the bottom of your Egg.
You’ll achieve different smoking results depending on if you use chips or chunks. Feel free to experiment with different types, amounts, and flavors. For shorter cooks, place hickory, apple, or other flavored wood chips directly on the charcoal to enhance the smoky taste. For longer cooks or for a more intense, smoky flavor, you may want to opt for chunks. Soak them beforehand if you prefer slower smoke release.
Use the top and bottom vents to maintain a steady temperature. Minimal adjustments keep it stable over several hours.
For ultimate precision, the EGG Genius
monitors and controls temperature via a mobile app, giving you real-time
updates and alerts for perfectly smoked dishes.
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