Member Big Green Egg Thread! | Page 10 | FerrariChat

Member Big Green Egg Thread!

Discussion in 'Drink, Smoke, and Fine Dining' started by rob lay, Jul 18, 2018.

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  1. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    I have used wood chunks for smoking in the BGE and, more commonly, the Weber. For the BGE, I soak them in water, although I doubt it makes much difference. Sometimes I'll just go all wood in the Weber based on how much I have available. I've had good luck with pecan, oak and nectarine wood. Tried mesquite once and it was a disaster. Chicken tasted like creosote. I did a tri tip tonight almost all oak, as I collected a bunch from a neighbor, with just a little charcoal to get the fire started.

    Grilling/smoking with wood, you have to wait for it to either ash or it can easily overpower the food. Or go heavy smoke for a short time and then finish it in the oven...T
     
  2. ronfrohock

    ronfrohock F1 Rookie
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    BGE Lump.


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  3. tomc

    tomc Two Time F1 World Champ

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  4. vincent355

    vincent355 F1 Veteran
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    never enjoyed cowboy lump. But a lot of people use it. I found it to spark a lot on start up. Most lump does but it seemed excessive. Never used the other. Lazarri does everythin i need from long cooks to short and hot grilling.
     
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  5. ronfrohock

    ronfrohock F1 Rookie
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    I’ve used cowboy and it’s fine. Does spark a lot and it’s not good for a long cook.


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  6. NbyNW

    NbyNW F1 Rookie
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    I use Humphrey. Good size lump to the bottom of the bag. Small grocery store near us carries it.
    Don’t like BGE lump - last third of the bag is not lump. Mainly smaller chunks and dust. Heck, Kingsford briquettes are bigger.

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  7. NbyNW

    NbyNW F1 Rookie
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    ^ I have tons of oak so I add a chunk or two occasionally.
     
  8. dgoldenz94

    dgoldenz94 Formula Junior
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    I just looked at every picture in this thread and now I am starving.
     
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  9. rob lay

    rob lay Administrator
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  10. surfwolf

    surfwolf Formula 3
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    Wow they look amazing! I love venison backstrap....
     
  11. ronfrohock

    ronfrohock F1 Rookie
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    tomc and TexasF355F1 like this.
  12. rob lay

    rob lay Administrator
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  13. rob lay

    rob lay Administrator
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    Open to feedback!

     
  14. powerpig

    powerpig F1 World Champ
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    1. NEVER wrap raw meat in foil. Use plastic wrap.
    2. Add wood chunks after you start the fire and reach temp. Otherwise, you're wasting good smoke and prematurely burning your wood flavoring off.
    3. Looks good!
     
  15. rob lay

    rob lay Administrator
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    thanks! I've also seen butcher paper OK, also using for the wrapped smoke part too?

    great thanks, I appreciate your pro tips!

    The overnight marinate also liquifies, I think I'll add another layer of rub before I put on smoker.
     
  16. powerpig

    powerpig F1 World Champ
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    Foil for the cook part is fine.
    Add the rub before you wrap during the cook.
     
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  17. rob lay

    rob lay Administrator
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  18. rob lay

    rob lay Administrator
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  19. surfwolf

    surfwolf Formula 3
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  20. rob lay

    rob lay Administrator
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    nice, that looks great!
     
  21. ronfrohock

    ronfrohock F1 Rookie
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    arizonaitalian and TexasF355F1 like this.
  22. Scudmsl

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    It’s actually not that bedazzling in person. It is a bronze metallic tile.
     
  23. RedRacer

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    If you could have that cooking on a turn table with some strobe lights, it would be pretty intense, and fun.
     
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  24. Scudmsl

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