Just Got a Big Green Egg

Discussion in 'Roll Call' started by mikewmorgan, Mar 15, 2015.

  1. mikewmorgan

    mikewmorgan Newbie

    I have been smoking for a long time - chicken, turkey, brisket, pork butt, fish, etc., using a charcoal/water smoker.  Now I have "graduated" to a Big Green Egg, and today did my first smoke (two chickens).

    I guess I need some help, because the chickens did not have anywhere close to the degree of smoke flavor I got from the charcoal/water smoker.  Can anyone give me some pointers?
     
  2. [​IMG]   Good evening and welcome to the forum, from so so day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. one eyed jack

    one eyed jack Master of the Pit

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome Mike, glad ya joined us ! I'd start another thread with your BGE issue, probably get more responses that way !
     
  5. Hey Mike, I just joined this group and saw your BGE question.  I've been egging for 5 years now, I might be able to help.  Were you using chips or chunks?  If chucks how many and how long were they in the fire before the chickens went on?
     
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    To get more smoke you need to burn more wood.
    Happy smoken.
    David
     
  7. mikewmorgan

    mikewmorgan Newbie

    I was using chunks, soaked.  I guess I put maybe 15 chunks on top of the charcoal.  They were in the fire when it was first lit.
     
  8. smokinidaho

    smokinidaho Newbie

    If you're not using a water pan, try that. It helped me with moisture and flavor.
     
  9. inkjunkie

    inkjunkie Master of the Pit

    Welcome to the site. Never had a problem with BGE drying anything out. Normally when I cook low and slow on it mine is dripping mousture. I am one of the oddballs that uses the daisy wheel to control the temperature. Last Tri Tip I smoked the Daisy wheel was dripping.
     
  10. one eyed jack

    one eyed jack Master of the Pit

    How big were your chunks, and were they completely consumed during the smoke?
     
  11. mikewmorgan

    mikewmorgan Newbie

    They were pretty big mostly.  It's hard to tell if they were completely consumed.  I think they were for the most part, but I think a lot of them look like charcoal now.  There are a couple of the larger ones that still show a little of the wood color.
     
  12. nybbq

    nybbq Fire Starter

    If your on Face Book there is/was a Big Green Egg group there also for more info on them. I don't have one but have enjoyed reading what they had to say there in the past. Give that a try.
     
  13. one eyed jack

    one eyed jack Master of the Pit

    I found this.  Hope that it helps you figure out your trouble.  Might be worth asking on that forum, too.

    http://eggheadforum.com/discussion/53228/good-ham-but-not-enough-smoke-flavor
     

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