Smoking with your Big Green Egg (BGE)

The following recipes all utilize your Big Green Egg as a smoker, using ONLY natural lump charcoal and the plate setter accessory. To get your BGE up to temperature for smoking do the following: place natural lump charcoal in BGE and light (if smoking for 16hrs fill the entire fire bowl heaping with charcoal), leaving the egg open. After about 10-15 min put in the plate setter with tabs up.  Close draft door so it is about 1” open, close BGE, and adjust daisy wheel so small vents are open and main vent is slightly open.  You may need to adjust draft door or daisy wheel slightly to achieve 225°.  After temperature is regulated add soaked wood chips and let it smoke for about 5 minutes, making sure temperature is still regulated.

Smoked Macaroni and Cheese

Ingredients:

1lb medium pasta shells

2 cups 2% milk

2 cups heavy cream

24 ounces of your favorite shredded cheese

1 stick unsalted butter melted

1 tsp Onion powder

1 tsp Garlic powder

1 tsp Ground black pepper

Your favorite wood chips soaked (Recommended:  Cherry wood chips)

Directions:

Heat BGE to 225° and place soaked wood chips directly onto charcoal.  Place pasta in 9X9 aluminum foil baking dish and pour melted butter over pasta.  Add milk, heavy cream, spices and cheese, stir to combine.  Place uncovered in BGE, on grill grate, at 225° for 2 hours, stirring every 30 minutes.  If while smoking macaroni and cheese it becomes too thick, add milk to thin.

Pulled Pork

Ingredients:

10 pound pork butt

2 cups apple cider

2 cups apple cider vinegar

Your favorite Bbq rub (Recommended:  Rub some butt and Pig’s ass rub)

Your favorite wood chips soaked (Recommended:  Apple wood chips)

Directions:

Heat BGE to 225° and placed soaked wood chips directly on charcoal.  Mix apple cider and apple cider vinegar together and inject pork butt.  Generously cover pork butt with bbq rub.  Place in BGE, on grill grate, fat-side up for 16hrs.

Smoked sausage

Ingredients:

Your favorite smoked sausage (Recommended:  Eckrich Farms)

Your favorite wood chips soaked (Recommended:  Maple wood chips)

Directions:

Heat BGE to 225° and place soaked wood chips on charcoal.  Place in BGE, on grill grate, for 1hr or until casing darkens and becomes slightly crispy.