Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
12-31-2010, 12:52 PM | #1 |
Is lookin for wood to cook with.
Join Date: 02-15-08
Location: Houston, Texas
|
Not enough smoke flavor on the Egg........WSM?
I have owned a Medium BGE for a while now and absolutly love it. I use it 99% of the time. It is great for pizza, spatchcock chicken, pork tenderloin, grilling steaks & porkchops.......etc. I will own one for the rest of my life.
When I use it as a smoker for ribs I do not get enough smoke flavor. It is as close to set it & forget it as I have seen or used. The meat is the most moist & tender that I have ever done..........but hardly any smoke flavor at all. I have tried chips & chunks, soaked & dry, buried & on top. They seem to always burn up in the first hour of the cook. I am going to retire my Klose (to big of a footprint for the new patio & to much hassle for my lazy ass) and was stongly considering getting the XL Egg for smoking to go along with my Medium but now I am thinking I may need to consider the WSM for more smoke flavor. Any thoughts or tips from those that own one or both would be helpful.
__________________
Klose - 20" X 48[COLOR=black]" Offset[/COLOR] Big [COLOR=darkgreen]Green[/COLOR] Egg - XL & Medium Charbroil [COLOR=red]Red [/COLOR]Gasser |
|
12-31-2010, 01:00 PM | #2 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
|
I would think that a wsm will give you the same result "smoky flavor" wise as a BGE since they both use charcoal and chunks. I have both, and am happy with the smokeless is attain... granted, I don't like what I am cooking to taste.too smoky. Guess my question is... how much smoke flavor you looking for? How much wood are you putting in your Egg?
|
|
12-31-2010, 01:00 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
I have no trouble getting enough smoke with my large BGE...but I have no experience with the medium or XL. What are you using in your medium for smokewoods?
The WSM is a great choice as well...
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
12-31-2010, 01:16 PM | #4 |
Is lookin for wood to cook with.
Join Date: 02-15-08
Location: Houston, Texas
|
As far as smoke flavor goes I am looking for something closer to my Klose offset than I am getting from my egg. That may or may not be attainable.
I have used Hickory, Apple, Cherry, Oak & Pecan for my woods.......a lot & a little.
__________________
Klose - 20" X 48[COLOR=black]" Offset[/COLOR] Big [COLOR=darkgreen]Green[/COLOR] Egg - XL & Medium Charbroil [COLOR=red]Red [/COLOR]Gasser |
|
12-31-2010, 01:22 PM | #5 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
|
I'm having the exact same problem. I absolutely don't regret getting my Egg, and enjoy cooking on it more than the WSM, but I was warned by the dealer about it not putting out as much smoke as other, less efficient, cookers.
After my smokeless ribs the day before yesterday, I pulled a brisket off my WSM this morning and have a ridiculous smoke ring *and flavor* without even trying. Again, I'm absolutely not hating on the Egg - I'm a huge fan, and love my egg very much, but I do think that it's outstanding fuel efficiency is a double-edged sword. I will cook most meals on my Egg, but will probably stick to my WSM for butt, ribs and brisket unless I'm trying new techniques. |
|
12-31-2010, 01:32 PM | #6 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
Quote:
Quote:
Here are a few BGE pics... Brisket...
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
||
|
Thanks from: ---> |
12-31-2010, 01:33 PM | #7 |
Full Fledged Farker
Join Date: 09-15-08
Location: Albertville, MN
|
Coming from stick-burners to these cookers they are a completely a different animal. I remember thinking the exact opposite going from eggs to to stick-burners... I thought god this is overly smokey! I honestly don't think they will ever live up to the stick-burners, in your eyes (which is completely fine, different strokes for different folks). Oh, and I forgot don't ever try anything from a pellet cooker if you thinks eggs are not smokey enough! :)
__________________
Few Eggs, FEC100, Custom Bates, Midnight Smoker, UDS, and A Pitmaker Vault |
|
12-31-2010, 02:14 PM | #9 |
Is lookin for wood to cook with.
Join Date: 02-15-08
Location: Houston, Texas
|
I have been using fist size chunks @ 250.
I realize smoke is subjective to people & BBQ is different in certain areas of the country (Carolina, Memphis, KC & Texas) but we all like what we like and like what we grew up eating. Hump - After reading your thread I started this one so I would not hijack yours. I think we are in the same boat.
__________________
Klose - 20" X 48[COLOR=black]" Offset[/COLOR] Big [COLOR=darkgreen]Green[/COLOR] Egg - XL & Medium Charbroil [COLOR=red]Red [/COLOR]Gasser |
|
12-31-2010, 03:08 PM | #10 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
|
I was having the same problem on my egg, we like pretty heavy smoke flavor. So i started using a mixture of chunks and chips and I mix them in with the lump, I mean I add a bunch and actually layer them as i layer the lump. It seems to smoke during the whole burn. The past several smokes (low and slow) have come out much better, flavor wise.
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
|
12-31-2010, 03:18 PM | #11 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
|
12-31-2010, 03:35 PM | #12 | |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
|
Quote:
I hope this helps. |
|
|
12-31-2010, 08:35 PM | #13 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
|
I started off with log burners, then gravity feed, had a few WSM in there also, and now have a Primo Oval XL (same as egg). Plain and simple, there is a different taste to bbq'd food on an offset pit burning splits then there is a ceramic cooker. There is very little airflow in a ceramic - unless you get an ATC...which I have and it is better then before, but that being said my big log burning offset gave the food a much deeper smoke flavor (which I prefer...I am not talking about smoke filled creosote, but good, clean smoke flavor) into the meat then I have ever achieved with a ceramic. I love my ceramic cooker as it can do most anything - it cant be beat for set it and forget it, as well as grilling steaks, chops, chicks, etc, etc, but I am going to get another offset for my bbq needs for the times I want to fiddle with fire and get a true, deep down smoke flavor
|
|
Thanks from:---> |
12-31-2010, 09:49 PM | #14 |
Is lookin for wood to cook with.
Join Date: 02-15-08
Location: Houston, Texas
|
Thanks for the replies guys (& gals).
abangs: I will try this method. The fact that I am trying to do this on a Medium Is probably not helping things. Happy New Year Everyone!
__________________
Klose - 20" X 48[COLOR=black]" Offset[/COLOR] Big [COLOR=darkgreen]Green[/COLOR] Egg - XL & Medium Charbroil [COLOR=red]Red [/COLOR]Gasser |
|
01-01-2011, 08:57 AM | #15 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
|
maybe you could adapt some type of smoke generator?
http://www.bbq-brethren.com/forum/sh...ad.php?t=98079 |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Smoke Flavor: Ceramic vs. WSM | snakyjake | Q-talk | 32 | 08-17-2011 02:31 PM |
Where is the smoke flavor? | DaveMW | Q-talk | 15 | 08-03-2011 02:08 PM |
Plenty of smoke...No smoke flavor? | firecracker jack | Q-talk | 30 | 06-26-2011 03:28 PM |
Can an Egg absorb smoke flavor?? | nrok2118 | Q-talk | 20 | 01-11-2011 06:30 AM |
Flavor: WSM vs UDS | dmprantz | Q-talk | 15 | 12-26-2010 10:56 AM |
Thread Tools | |
|
|