There are all sorts of different types of cooking that you can do on the Big Green Egg and one of our favorites is “low and slow” cooking and smoking. The Egg and other kamado style cookers are perfect for this because of the way that they are constructed.
So, you just got yourself a Big Green Egg or other brand kamado style cooker and you’re “eggcited” to get started cooking. The problem is, you have no idea of how to control your temperature! This can be very daunting to try to figure out for yourself and can take quite some time and expense to figure out.
Ahhh, the ever-elusive smoke ring. You’ve just spent 15 hours smoking a 14 lb. brisket. You cannot wait to show off this beauty you have just created. It will make the ultimate pictures for Instagram or Facebook. You unwrap it, slice that beautiful hunk of steaming meat and……….
Let’s face it, there really is no loser in this comparison. One tail really did edge out the other for us. The two different preparations gave different textures and a bit different flavor. To say one was far better than the other would be a stretch, but we did come out with a victor in this tail-to-tail battle.