How to set your Egg for low & slow smoking.
Smoking on the Big Green Egg delivers deep, smoky flavours for meats, fish, and even vegetables. The Egg innately gives a smoky element that stand out par to none. Some recipes benefit from more smoke to achieve the ultimate live-fire flavour. Here are some tips for a successful smoke every time.
We'll break it down for you.
Follow along step by step, or reach out if you need some help.
Fully open the Draft Door and the rEGGulator Vent for the pre-heating stage.
Fully open the Dome Lid and remove the stainless steel grid inside.
Fill Big Green Egg 100% Natural Lump Charcoal to 5cm from the top of the Fire Box rim. Tip: Gently rake with through any charcoal left in the Fire Box with your Ash Tool, to remove any blockages to Fire Grate holes.
Create a teepee shape with the charcoal and place the SpeediLight Starters at the top of the pile. For extra smoke, add a handful of flavoured wood chunks or chips onto the charcoal.
Use matches or your EGGniter to light the SpeediLight.
We recommend for Smoking:
1 for MiniMax & Medium
2 for for Large, XL and 2XL
Wait 10-15 minutes, until your SpeediLight has completely burned away, close your Dome Lid and let your EGG reach desired temperature of usually between 100°C to 220°C.
Tip: Before you open your EGG ensure you Burp Your EGG by lifting the Dome Lid around 5cm and closing a few times to let hot air escape.
Once your EGG has hit your desired baking temperature (between 100°C-220°C), insert your convEGGtor on top of the Fire Ring, with feet facing up.
Place the Stainless Steel Grid on top of the convEGGtor. Let the EGG internals heat up for a few minutes.
Now it's time to close your Dome Lid and let your EGG heat back up to temperature (between 100°C-220°C).
Please remember your temperature will drop before it rises again, don't panic.
Once your EGG has reached temperature, adjust your Draft Door and your rEGGulator both slightly open, leaving the space of a matchstick, or approx ½ cm.
After Burping Your Egg, safely open the Dome Lid and place your protein either directly onto the Steel Grid or onto a Cast Iron Skillet or Plancha.
Close your Dome Lid and let the cook begin, don't forget to monitor your temperature gauge to avoid fluctuation. Tip: Towards the end of your cook, spritz your meat and add wood chunks / chips for extra smoke flavour.
Tip: We recommend using the EGGGenius when cooking low and slow to help maintain constant temperatures over long periods of time. Pair with a Disposable Aluminium Drip Tray to ensure an easy clean up.
Must have accessories
You are only as good as your best barbecue accessories! Here is our list of must-have low and slow accessories for the best results.
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