Setting up your Egg for smoking in five steps, one table, and no guesswork.
Setup
- Load the charcoal. Fill the firebox with lump charcoal to just below the fire ring.
- Add wood chunks. Nestle 2 to 3 chunks into the charcoal, spaced apart so smoke builds gradually over the cook rather than all at once early on.
- Light the Egg Light a small area in the centre of the charcoal bed, about the size of a fist. A smaller starting fire is easier to hold at low temperatures.
- Fit your indirect setup. If you have a convEGGtor, fit it over the coals. If you have the Dual Zone Kit, fit the multi-level rack and place both half-moon stones in to fully shield the fire on both sides.
- Close the lid and set the vents. Set both vents per the table below and let the Egg settle for 10 to 15 minutes, or until your Egg has hit your target temp before loading food.
Vent Settings
| Target | Bottom vent | Top vent |
|---|---|---|
| 107°C, smoking | Approx. 1cm open | Approx. 1cm open |
Thin blue smoke is the goal. Thick white smoke means open the vents slightly, not add more wood.
Three Rules
- Small moves, then wait ten minutes.
- Keep the lid shut.
- Trust the vents, not the urge to peek.
What to Smoke
- Brisket, pork shoulder, ribs
- Whole chicken or turkey
- Whole fish
- Cheese, cold smoked
- Capsicum, mushrooms, corn
That's it
Steady fire, low vents, closed lid, patience. Everything else takes care of itself.
