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Low & Slow Smoking on the Big Green Egg

Play Video about Spare ribs on EGG with smoke

What is Smoking?

Cooking slowly over low heat infused with wood smoke is what smoking – and what some call “real barbecue” – is all about. The smoking process exposes food to aromatic wood smoke to preserve the meat or add flavor. Cooking “low and slow” is a way to break down connective tissue and tenderize tough (and typically less expensive) cuts of meat like beef brisket, pork shoulder, pork butts, and spare ribs.

What Makes Smoking Great?

For smoking these kinds of foods, cooking times are measured in hours rather than minutes. But boy, is it worth it! The result is succulent, fall-off-the-bone tenderness with the tangy, complex combination of spices, smoke, and natural meat flavors-exactly like pit barbecue.

Of course, you can also smoke other types of foods that do not fit the standard profile. Fish, turkey, nuts, vegetables, and even cheeses do not need to be tenderized with slow cooking, but they taste even better when kissed with the essence of wood smoke.

Brisket smoking on the EGG
Ribs on EGG

Why is Smoking on the EGG Better?

True smoking temperatures generally range from 225° to 275°F. Once you get the hang of it, it’s a piece of cake to adjust the draft openings to set the proper temperature. But unlike a true pit master, who must work hard to maintain those low temperatures steadily throughout the extended cooking period, an EGG can retain heat at precise temperatures for sixteen to eighteen hours or more on a single fill of natural lump charcoal.

Why Should You Use Wood Chunks?

Providing a subtle ingredient to your favorite recipes, aromatic wood smoke delicately seasons food as it cooks. Because each wood imparts different flavoring to various types of meat or food, the combinations are endless. You’ll have fun trying all the wood flavors – discovering which add a stronger flavor and work well with hearty cuts, and which are best paired with milder flavored meats, fish or vegetables.

Smoking coals and chunks

Smoker EGGcessories

The Big Green Egg ConvEGGtor / Plate Setter

convEGGtor

Drip pan in use

Drip Pan

Ribs on the Big Green Egg

Rib Rack

EGG Genius helps control your EGG's temp during low and slow cooks. or what some call smoking.

EGG Genius

MiniMax with Charcoal

Charcoal

Bags of Smoking Chunks, Apple, Hickory, Mesquite

Smoking Chunks

Smoking Recipes

Brunswick Stew

Traditional Brunswick Stew

Smoked Lamb Shoulder

Smoked Lamb Shoulder

Smoked Sangria on the MiniMax (lakeside)

SMOKED SANGRIA

Honey Mustard Glazed Smoked Ham with Roasted Potatoes, Petite Sweet Pea and Radish Salad, and Grilled Asparagus

Honey Mustard Glazed Smoked Ham with Roasted Potatoes, Petite Sweet Pea and Radish Salad, and Grilled Asparagus

Smoked Lamb with Garlic Wine Butter Sauce

Smoked Leg of Lamb with Garlic, Wine, Butter Sauce

Double Smoked Ham Recipe with Cherry Bourbon Glaze

Double Smoked Ham with Cherry Bourbon Glaze

Steven Raichlen's Rib Wings

Steven Raichlen’s Rib Wings

Smoked Cherry Old Fashion

Smoked Cherry Old Fashioned Cocktail

Smoked Chicken Sandwiches

Smoked Spatchcock Chicken

Smoked Spatchcock Chicken

Smoked Steelhead Trout over Wild Fennel Fronds

Smoked Steelhead Trout over Wild Fennel Fronds

Chicken Lollipops on Big Green Egg

Chicken Lollipops

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