Operation Manual

11
SMOKING
The Big Green Egg is ideal for smoking products and dishes.
The characteristic fragrance and subtle taste of warm smoked
dishes will pleasantly surprise you and your guests.
We recommend using the convEGGtor when smoking foods with the
Big Green Egg. The description below applies to all models.
Fire up the EGG, as described in the chapter ‘Getting started’,
without the convEGGtor, to a temperature between 100°C and
150°C. When you place the convEGGtor, it works as a heat shield
and it causes the dome temperature to drop anywhere between
50°C and 75°C whatever the circumstances.
For best results, use Wood Chips, not smoke chips or sawdust.
Before placing the convEGGtor, sprinkle a handful of water-soaked
wood chips directly on the coal embers. If you plan to smoke for
longer than 30 minutes, sprinkle more Wood Chips over the entire
fire box. Using these Wood Chips will generate smoke that will lend a
specific flavour and fragrance to your food.
Then place the convEGGtor in the Big Green Egg with the legs facing
upwards. Place a drip pan on convEGGtor and then place the grid in
the EGG. The drip pan will catch the juices and proteins that would
otherwise burn or congeal on the ceramic of the convEGGtor. Add
some water to the drip pan to create a small amount of steam for
further promote even cooking.
The smoke times and core temperatures depend on the type and
weight of the food and your personal taste.
The dierent smoking woods combine with some products better
than others. Here are a few guidelines:
• Apple: Fish, pork, white meat and poultry like chicken and turkey.
• Cherry: Fish, lamb, all kinds of game, duck and beef.
• Pecan: Spicy smoked foods, especially classic American barbecue
dishes.
• Walnut: Fruit, nuts, beef and all types of game.