In the world of smoker grills, no one holds a candle to the Big Green Egg. Maybe you have heard of it, or maybe you even own one? If so, you know that the Green Egg smoker is unparalleled in its capabilities to consistently cook at temperatures such as 700 degrees Fahrenheit.
You can even cook pizza in it! But you can do a lot more too. Let's focus on the benefits of using the grill as smoker throughout this article, because that is one of the things that people love so much about this product.
In using the Green Egg smoker, you will want to keep the temperatures in the range of 200 and 275 degrees Fahrenheit. Also, you will need to use smoldering wood to achieve that taste and texture and essence that is a smoked meat. Because the Green Egg Grill is enforced by its amazing ceramic kamado style walls, you can maintain a low temperature like this without really having to watch over the thing for hours at a time. Just get the temp where it should be and it'll hold itself there. (You won't get this with other grills.)
Now, what you've got to do is soak a bunch of wood chips in a liquid of your choice. Then you take these and just mix them on in with your charcoal. This is like the ground of Heaven itself. And you will see this a few hours later when you're eating your smoked meats.
Ideally you're going to want to get hardwoods in order to utilize your Green Egg smoker to its full capacity as the superior product on the market today. Every wood is different. Over time everyone figures out what they like and don't like. But one thing is agreed upon: the flavor of a thoroughly smoked meat is just something that is rare in these days of fast food and microwave preparation. We forget that sometimes good barbeque takes time.
In terms of what kind of soaked wood to use, think about apple or cherry trees. Maybe you want a whiskey soaked wood for your smoker. As I have said, feel free to experiment. There are no wrongs or rights; only people sitting on the sidelines and people jumpin' on in to find out what the Green Egg smoker can do for them and their guests.
A word about hickory chips: This probably the first thing you think of when you think about smoked BBQ. Hickory flavor! Oh, it sounds so good. Basically, use hickory when you're smoking red meats. That is the rule.
As you've seen, the Green Egg smoker is very accommodating to a variety of tastes and preferences. It will serve up some of the best meat you've ever cooked yourself. I guarantee that.