Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 27, 2010 02:14 PM

Cooking with a Big Green Egg (split from Ontario board)

Grandgourmand, how has the BGE been? Are you smoking your bacon in it?

  1. Click to Upload a photo (10 MB limit)
  1. I ended up buying the WSM (see my later posts). But yeah, I've been using it to smoke bacon, which reminds me I should put another belly down to cure. I'm running low. These smokers aren't ideal for the super low smoking temps you need for smoked salmon, some sausages, etc. But they do all right for bacon.

    How's your curing adventure going?

    3 Replies
    1. re: grandgourmand

      just build your own cold smoker, it's much much easier than you might think and only costs about $40 - $60

      1. re: BusterRhino

        I have a gas grill and with one burner set to low I am able to get the temperature down to 130 degrees and I can ease it up to 220-250 for slow cooking. I didn't think I could get it that low. Now all I need to do is be able to find a way to keep the smoke in because there are a lot of openings for it to escape.

        The Ribs I made last weekend were amazing and really tender.

      2. re: grandgourmand

        I has been mixed. My pancettas keep going mouldy so I have left it in the salt a bit longer than the usual week. I picked up a grinder/stuffer from Caynes a few weeks ago and have made a batch of sausage and pate. Both were really good but both have room for improvement. I am looking forward to more and hopefully with the better humidity of this time of year my pancettas can get the air and humidity they need controlled by the dehumidifier rather than the pan of water that has given mixed results.