What is authentic, “real” barbecue? Some say it’s cooking slowly over low heat infused with wood smoke, which is known as smoking.
In this article, we look at how to smoke on the Big Green Egg. First, let’s uncover the process.
What is the Process?
The smoking process exposes food to aromatic wood smoke to preserve the meat and add flavor. The result? You get succulent, fall-off-the-bone tenderness with a tangy, complex combination of spices, smoke, and natural meat flavors.
Cooking “low and slow” breaks down connective tissue and tenderizes tough (and typically less expensive) cuts of meat like beef brisket, pork shoulder, pork butts, and spare ribs.
When you smoke these meats, you measure time in hours instead of minutes.
You can also smoke other foods that don’t fit the standard profile of fish, turkey, nuts, vegetables, and even cheeses. While they don’t need to be tenderized by slow cooking, they taste even better when “kissed” with wood smoke.
What are the Right Smoking Temperatures?
True smoking temperatures generally range from 225° to 275°F.
Once you get used to it, it’s easy to adjust the draft openings to set the proper temperature. But unlike a pit master, who works hard to maintain those low temperatures steadily throughout the extended cooking period, an EGG can retain heat at precise temperatures for sixteen to eighteen hours or more on a single fill of natural lump charcoal!
How Do You Use a convEGGtor?
A convEGGtor – for a long time known as a plate setter – is a ceramic disc with three “legs” that allows for indirect, or convection, cooking.
It acts as a barrier between the food and the direct heat of the fire. It still allows the hot air and smoke to flow around the food. In addition, it eliminates the need to turn food during the smoking process.
Do I Need to Add More Charcoal During the Cook?
A single load of Big Green Egg natural lump charcoal is all you need for just about any cook.
If you are preparing your EGG for a very long, slow smoke, you may want to alternately layer the lump charcoal with wood chips to ensure sufficient smoke flavor throughout the extended process.
Pour a layer of charcoal into the Fire Box, then sprinkle a handful of wood chips over the top. Add another layer of charcoal and another handful of chips, alternating until the layers reach the top of the Fire Box. This should provide enough heat and wood smoke to last for an extended period of smoking at 225° to 275°F.
Smoking Tips and Tricks
Don’t over-smoke or over-season foods.
Aromatic wood smoke delicately seasons your food as it cooks. Because each wood imparts different flavoring to various types of meat or food, the combinations are endless.
Have fun trying all the wood flavors. Discover which one adds a more robust flavor and works well with hearty cuts. Investigate the best paired with milder-flavored meats, fish, or vegetables.
Smoking chips are ideal for quick bursts of smoke, while chunks are larger pieces of hardwood better suited for creating more smoke over a more extended period. Apple, pecan, cherry, hickory, and mesquite smoking woods are favorites of famous pit masters and backyard chefs alike.
Keep the seasoning simple. You don’t want to overpower that smoky flavor!
Remember, it’s low-and-slow!
Give yourself plenty of time.
Once you get your EGG to the optimal temperature, wait until the heavier, bitter white smoke is gone.
Add your food when there is a clear or thin blue stream of smoke. Avoid getting your EGG too hot on start-up. This wastes cooking time and charcoal while waiting for the EGG to cool down.
Longer cooking times allow the collagen in the meat to break down. This allows tougher cuts of meat (pork shoulder, brisket, etc.) to become melt-in-your-mouth tender. The best results come from smoking at lower temperatures (200-275°F) for longer cook times. Always purchase the best quality meat that you can afford.
Leave the lid closed.
Don’t peek under the lid to check the progress. When you raise the cover, you release precious heat and smoke and extend your cooking time. Check the reading on the external thermometer and follow the recipe timing.
Don’t overload the grill.
Give the food room to breathe! Overloading the grill increases cooking time and decreases the smoke flavor.
Only use all-natural wood products.
Big Green Egg natural lump charcoal, wood chips, and chunks are sourced from only 100% natural wood, with no additives, fillers, or chemicals.
Ready for your own EGG?
Please stop by, give us a call, or text us. We’d love to have you visit our showroom and see our extensive display of Big Green Eggs and EGGcessories!
Content from our partner at Big Green Egg.
