Food Smokers and Smoking Tips/Tricks/Techniques

I picked up a green egg last may. I have been experimenting with wood chips. Needless to say i F@#$ed up last nigt. I put way to many Pecan Chips in. Made my food taste terrible.

 

How do you like your egg? Would love to have one myself, but having a tough time justifying the price. Especially when old faithful only cost me about $40.

 

Trying my first attempt at smoking tonight. Gonna try a tri-tip. Got my rub and wood chunks

 

Keep us posted.

 

Good luck sir!

 

come on mitch how did it turn out?? more importantly.......... PICS!!!!

 

Its only 1pm here. Not even starting for another 3 hours

 

Coals are going, tri-tip is resting covered in a rub. Applewood soaking in water.

Honestly, this is maybe the 5th time I've cooked with coals.

Edit: Placed the roast in about 10 minutes ago. I am having a hard time getting the heat up, or my built in tempt guage isnt working. Its smoking very good though. Got a dried piece of applewood as well as a soaked piece on the coals

 

Emergency help.

I am about to reach the 90 minute mark on my cook. I'm hoping to cook between 3-3.25 hours.

DO I flip the steak halfway like I do on the gas BBQ? I'm using a water smoker

 

I havent flipped anything I have smoked except for a chicken but I only had it on the smoker for like 2 hours so I had to flip it.

 

Holy cow, it's like a giant version of my keg smoker! I love it!

 

Okay thanks. Its been almost 2 hours. Keeps still at 200 degrees cooking. Good amount of smoke

 

Was it too much wood or was it the smoke itself? You can't get good results if you're choking the fire to the point that the wood is smouldering and putting out thick black or white smoke. The thick stuff usually has a lot of unburnt residues in it that makes your food bitter. When I smoke I'm basically using a small lump charcoal fire and putting the wood chunks right on it. That way the wood still burns hot and more completely, producing the thin blue smoke that you want. It's often hard to even see, but you sure can smell it. If it smells like heaven, you know you're doing it right. If it smells like a burning car, you're doing it wrong.

 

Pulled it off at what my thermometer said 130*. Probably was more like 140-150*. Tasted amazing

 

Haha. Yeah it's provably 3x's the size of yours. It works awesome though! I have cooked for as long as 15 hours on half a bag of charcoal. It's nice to be able to throw on a brisket before bed, and have it for lunch the next day.

 

From what they say, the smoke will only penetrate for the first couple of hours. I still keep it smoking the entire time though.

 

It had great smoke flavor. By the time I pulled it off, it was strictly heat, barely any smoke. Gonna try again in a couple weeks. Since I've got a lot of beef left over

 

Any pics???

 

Here ya go