My old smoker had rusted out to the point that it was difficult to maintain a steady temperature so I had been looking to purchase a replacement for sometime and finally decided on the Green Egg. First time using it today and we were super pleased with the results, Cherie said best ribs that she has ever had. I know that we will enjoy many meals from this BBQ/smoker.
Gerhard
I've never used anything like it. How's it work? I don't suppose it's powered by a 2-stroke?
Very classy of you to do your smoking wearing a fedora by the way.
Thanks for commenting. It is a combination smoker grill, it was set up as a smoker yesterday to make the ribs. When smoking you want to maintain a temperature between 225 - 250ºF which is controlled by adjusting the draft, this is the same way most smokers are suppose to work it just seems to work on the egg. The other big advantage over my old smoker is that if smoked for 6.5 hours on one load of charcoal without constant adjustments because the temperature had overshot or dropped below target and yesterdays conditions were what I have found to be most challenging, we had changeable winds, periods of rain and single digit temperature. If you aren't a smoker these things are hard to appreciate but if you are they are a big deal.
Thanks
Gerhard
P.S. The fedora is my Octoberfest hat, I put it on as a joke when I started smoking. I guess I should have put some pig tails on for the occasion.
Probably a pair of Lederhosen would have been more appropriate. I'll have to read up on this smoking thing; it sounds extremely complicated, but I love really good ribs that just fall off the bone, so it might be something that is worth the effort.Originally Posted by Gerhard
Just watching Mike Smith on "Chef at Home", on Food Network TV. He is cooking a couple beer chickens on one of those green eggs. I like idea of adding wood chips to get a different flavor added.
I'm not too lazy to work, just too lazy to look for a job.
'03 Ultra
Good morning,
We have had an Egg for a couple of years. As a barbeque for burgers, steak and such people really like the flavor that can be added. I have used it many time for cooking whole chicken and they almost always turn out really tasty. As a smoker I have tried ribs a few times but have had only limited success, I think I do not spend enough time on prep and then start to get hungry before perfection is reached.
As a side note if you are in a freeze/thaw climate be sure to keep your egg covered as exposed through the winter it seems to weather the shell somewhat.
Joel
We are doing ribs again today and they always seem to work out (hope I did not jinx something now). I use a recipe that the dealer that I bought the egg from gave me.
The night before cooking put regular yellow mustard on the slabs then cover with a rub (we use Dizzy Pig)
About an hour before we start cooking we remove them from the fridge
Light the egg, stabilize the temperature at 250ºF, put the plate setter in legs up with the grill on top and then the ribs bone side down, let it cook for 3 hours, wrap the ribs in tin foil and add little liquid in the foil (beer or apple juice works), put back on for 2 hours, unwrap ribs and put on another hour. The ribs are the most tender and flavourful that I have ever made and better than any restaurant. It takes a while but you can be doing lots of other things while they are cooking.
Gerhard
P.S. We have also made a turkey on the egg and it worked out fine
Last edited by Gerhard; 06-11-2011 at 07:50 AM.
OK, you've made me hungry now. When are we invited over for some of those great fixins?
Have you ever tried lighting off wood rather than charcoal? I live on 10 acres of trees, mostly evergreens, but I am trying to encourage my few scraggly birches. This requires trimming. There is rather more poplar than I would like to see as well but I know about burning poplar. (Lots of ash and if it is green, lots of creosote.)
The older I get, the faster I was.
I have only used wood for flavouring the meat not as a fuel source, I buy lump charcoal for the fuel. It is generally recommended to use hard woods, fruit wood and such for smoke. I deal with a guy that owns a local apple orchard so I have a reliable source for apple wood which is great for use with ribs and pork shoulder. I have bought pecan, hickory, mesquite wood and the oak wood from Jack Daniels ageing barrels (smells pretty amazing and seems really good with beef brisket). Like you said a lot of soft woods and evergreens will produce a lot of creosote which would pretty much ruin the food.
Gerhard
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