Smoking on the Big Green Egg

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 and add flavor. The result is succulent, fall-off-the-bone tenderness with a tangy, complex combination of spices, smoke, and natural meat flavors.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. For smoking these kinds of foods, time is measured in hours rather than minutes. But boy, is it worth it!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.Play VideoWhat Temperature is Best for Smoking?True smoking temperatures generally range from 225° to 2...