The Big Green Egg is ideal for smoking products and dishes to perfection.
You’ll make an unforgettable impression on all your guests with the characteristic aroma and subtle taste of hot-smoked food.
Would you like to learn how smoking in the EGG works? We will be happy to explain everything to you!
Watch the video below for more information:
SMOKING? USE THE CONVEGGTOR!
To achieve the best result, we recommend that you use the convEGGtor when smoking with the Big Green Egg. Using the convEGGtor, you can easily achieve the low temperature needed for smoking, while protecting your dish against the direct heat of the glowing charcoal at the same time.
Proceed as follows:
Step 1: Fill the EGG with charcoal and starters and ignite the starters.
Step 2: If you plan to smoke using Wood Chips or Wood Chunks, soak these in water for a while beforehand and sprinkle them over the charcoal as soon as it starts glowing. The longer you intend to smoke, the more Wood Chips or Wood Chunks you will need.
Step 3: Heat the EGG to a temperature of between 100 and 150 degrees Celsius. Smoking is done at low temperatures of between 60 and 90 degrees Celsius, but the temperature in the EGG will drop when the convEGGtor is placed.
Step 4: Position the convEGGtor in the EGG with the feet facing upwards, place a Drip Pan on it and the Stainless Steel Grid on top of that. The drip pan will catch the juices and proteins that would otherwise burn or congeal on the ceramic surface of the convEGGtor. Add some water to the drip pan to create a small amount of steam. This will help your dish to cook evenly. Take into account that the temperature in the EGG will drop slightly due to the placement of these accessories. Of course, the EGG will still be hot, even though smoking is done at a relatively low temperature. You should therefore use fire-resistant gloves (e.g. the EGGmitt or the Silicone Grilling Mitt) or the Grid Gripper to place the accessories
Step 5: Once the EGG has reached the desired temperature, place your dish in the EGG and start smoking. If you plan to smoke using a Wooden Grilling Plank, soak it in water for a while beforehand, then place your dish on the plank and place the plank in the EGG.
Step 6: Limit the air flow in the EGG by slightly closing the draft door in the ceramic base and the dual function metal top on the ceramic lid. This will ensure a constant temperature in the EGG.
Step 7: Check whether your dish is well smoked and properly cooked. There are two ways to do this. You can either time the cooking (smoking) process or you can measure the core temperature of the food. The smoking times and core temperatures depend on what you are smoking and its weight, as well as your personal preference. In other words, experiment to your heart’s content! On the page Temperature control you will find a useful table with preparations, weights, temperatures and timings to help you along. In order to measure the core temperature of a dish you could use, for example, the Digital Pocket Thermometer, the Dual Probe Remote Thermometer or the Instant Read Digital Thermometer.
Step 8: Once your dish is ready, remove it from the EGG and serve it!
WOOD CHIPS/WOOD CHUNKS AND FLAVOURS
To achieve the best smoking result, we recommend that you use Wood Chips or Wood Chunks instead of smoke chips or sawdust. The smoke generated by Wood Chips and Wood Chunks in the EGG imparts characteristic flavours and aromas to your ingredients and dishes. This allows you to play around with the flavour of your smoked dishes.
The type of Wood Chips or Wood Chunks used also has an influence on the flavour. Some varieties are more intense than others. In addition, one type is ideal for smoking meat whereas another may be more suitable for fish. Guidelines to the use of the various types are given below.