![]() Rest the turkey for 30 minutes (the temperature will continue to rise to 160° F).Continue cooking until the temperature in the thickest part of the breast reaches 155° F.Adjust the grill to 350° F (usually 2 – 3 hours more).Season the turkey (you can be pretty generous unless it’s an extremely salt heavy mix).Brine your turkey overnight (24 hours is perfect).Aromatics add a subtle complexity to the flavor and will leave your guests saying “wow!” It’ll come out juicy and flavorful all the way through. The key to a perfect smoked turkey is brining it overnight. How To Use A Big Green Egg To Smoke A Turkey Thanks to BGE’s temperature stability and the ConvEGGtor delivering indirect heat, they’re actually pretty easy, and the results are amazing.īe sure you have an instant-read thermometer, or better yet, a wireless model you can leave in the meat during the entire cooking process. While some of these may sound intimidating, take a chance and try it. We’re going to assume you know how to cook burgers and steaks on a hot grill and focus on some of our favorite Big Green Egg recipes. Compared to other types of grills, it’s a much wider range. Part of the beauty of a Big Green Egg is the ability to cook at a stable low and slow temperature or all the way up to 700° F. How To Use A Big Green Egg - Our Top 5 Recipes These will keep the smoke rolling longer and you won’t be interrupting the cooking process by opening the lid as often to add more. We like bigger chunks of wood over the smaller chips you can buy. The bottom damper at ~90% closed and the top damper open the width of a dime is just right on ours. As you get the temperature in the neighborhood of your target (we cook at 225° F a lot), add a few chunks of smoking wood, close the lid and let the temperature stabilize. Using the Big Green Egg as a smoker isn’t too complicated. ![]() How Do You Use A Big Green Egg As A Smoker? Make sure the temperature stabilizes before you put your food on to start cooking.Īs you use the grill more, you’ll get used to good starting points for various temperatures and be able to dial it in more quickly. You get the biggest changes by adjusting the damper at the bottom, and more precise adjustments with the one on the top. Once the fire is going, you can start adjusting to close them off, and it’s possible to get within a few degrees of your target temperature. ![]() When you start the grill, you’ll have both ports wide open. They don’t have to be at the same opening level. One damper on the bottom and another on the top adjust to control your airflow and temperature. Less airflow reduces the temperature and uses fuel slower. More airflow generates more heat and uses fuel faster.
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