smokers Big Green Egg

grantmichaels said:
 
I put it in bold ...
 
"put more lump coal on top"
 
It came from that, taking into consideration how little fuel will be used for low-and-slow in an insulated cooker ...
 
You VERY LIKELY cooked on stanky fresh fuel the entire time ...
 
You will not burn very much fuel ...
 
A chicken can be cooked using the smallest basket of the one's I posted, and it'll still be half full when you sift out the ash after the cook's over ...
 
I smoked 9 hours in the Akorn this weekend using of the capacity of the fuel, and 1/3 of the time was 300F +/- 10F ...
 
It's the same reason one waits for the charcoal to ash-over before BBQ ... not just to control flare-up's, but to prevent that taste ...
Click to expand...
 
Ah, thanks man. I didn't realize there was a such thing as "stanky fresh fuel".
 
When you burn top down, there's convection that pulls humidity out of the fuel before it smolders ...
 
That's why they have you sprinkle chimney coals across the top in minion etc ...
 
 
good to know...I see how those strainers would be helpful too. Where and when should I place the fruit wood chunks? How long do you let it go before you start cooking? And, will the smoker always smell like camp fire? 
 
 
grantmichaels said:
I can't do it this moment, but if you remind me (in HBT if I forget), I'll write a detailed post on smoking in an insulated grill ...
 
It's different ;)
 
Click to expand...
 
Had no idea you were on HBT
 
I picked her up last night and dang she is HEAVY. The best $300 I've ever spent :)
 

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