We recently released a video that covered everything about smoking meats in the Big Green Egg, or so we thought. We got barraged with questions about the differences between white smoke and blue smoke. Which is more desirable, how to achieve the proper smoke and how it affects the results when you’re cooking. The video today is here to answer all the questions you may have about the proper smoke, how to achieve it and why it makes a difference.
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I enjoyed the video on the proper smoke in the BGE. I have a Goldens Cast Iron and I use bourbon barrel wood chunks in it often. I have been doing it the correct way but mostly by accident. Thanks for the video, it helped explain things about the smoke. I have also been a FOGO user for quite a while.
Great video very helpful
Great video, want to receive newsletter
Enjoy all the videos. They help tremendously. Thanks
Enjoy all the videos. They help tremendously. Thanks