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Dr. BBQ:
I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help you can provide.
Jim
Hi Jim,
I like to use a big handful of chips mixed throughout the charcoal and 2-3 computer mouse sized chunks in the middle just below the surface of the coal. This gives me a heavier smoke at the beginning and a light smoke throughout. Keep in mind that more smoke isn’t always better and that the smoke may very well be flavoring the meat even though you can’t see it.
Dr. BBQ
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