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  1. tenncubfan

    New Member

    You can hold those temps but it's expensive to do it right. I bought a DigiQ blower system for smoking. It held the Egg at 240 for the entire cook. The computer engages a fan to stoke the fire and keep the Egg at a desired temp. The biggest short coming I see so far with the Egg is surface...
  2. tenncubfan

    New Member

    Good to know. Thanks Mike. I will post pics of my wing and small butt smoke from this weekend when done. Do you have an opinion on the Egg versus a dedicated smoker? I feel like the Egg is limited but I'm not looking to spend money if it isn't necessary. I do want to try some different stuff...
  3. tenncubfan

    New Member

    I did smoke with the fat cap on and up the first time. I'm considering removing it for the second. What is the general consensus? Keep it or remove it?
  4. New Member

    New Member

  5. tenncubfan

    New Member

    With it being Super Bowl weekend, I'm going with a small butt and wings. I'm really digging the smoking. It is a completely different experience than grilling. Both are fun. Just different. I am considering purchasing a dedicated smoker instead of using the Egg for that purpose. Is that...
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  9. tenncubfan

    New Member

    Just joined today based on advice here for my first smoke - a 9.5 lb pork butt. The smoke went great. It was the best pulled pork I've ever tasted. I would love advice on what to try next. I am a pretty good griller. Short cooks like steaks, burgers, and fish turn out really well. I did my...
  10. tenncubfan

    Basic Pulled Pork Smoke

    I smoked my first butt over this past weekend with these instructions. A 9.5 lb beauty. It's the first time I've smoked anything. It was amazing. Truly, it was the best pulled pork I've ever had. I had it on my big green egg at 240 degrees for 15 hours. Then, foiled it and finished it in...
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