Smoking on the Big Green Egg

Natural lump charcoal already provides a light smoky note. For some recipes, add wood chips or chunks to intensify the flavor.

Hot smoking: food cooks gently while absorbing aromas.

1. Soak chips or chunks: they burn more slowly and evenly.
2. Light the EGG and bring it to temperature.
3. Scatter a handful of wood over the embers.
4. Add the food and close the dome.

Cold smoking: flavor without cooking, perfect for cheeses and brined fish.

1. Fill a container with chips and a splash of water, then place it in the firebox.
2. Light using the EGGniter or a fire starter, then build a small teepee of chips around it.
3. Place the stainless steel grid and your food inside, away from the heat.
4. Close the dome with the vents almost entirely closed. Smoke for the time indicated by the recipe.

Chips or chunks? Chips provide a quick, intense smoke for short cooking times or light smoking. Chunks are suitable for long cooks and bolder flavors.

Wood	Pairing
Mesquite, Hickory	Red meats, robust products
Apple, Cherry	Pork
Pecan	Versatile, ideal for desserts
Alder plank	Subtle smoke, fish

Our tips. Sometimes, less is more: add smoke at the end of cooking, like a seasoning. You can also smoke only part of a dish, such as the eggplant in a moussaka.