The Big Green Egg is one of the most popular kamado-style smokers and grills. Its thick ceramic walls retain heat for incredibly even and efficient cooking. While the Egg excels at searing and baking, many users want to get more authentic smoke flavor when barbecuing. Luckily, there are some simple tweaks you can make to get thicker, billowing smoke perfect for making tender and smokey barbecue.
Use More Wood
The first step to getting more smoke is to simply use more wood. Keep in mind that wood burns faster in the Egg than a traditional offset smoker due to ample oxygen flow. Start by doubling the amount of wood chunks or chips you normally use. For example, if you typically use 5-10 wood chunks, try using 15-20 chunks spread evenly over the charcoal.
You can gradually increase the amount of wood over several cooks to find the right balance. Too much wood can lead to thick white smoke and creosote flavors. When in doubt, opt for more smaller pieces instead of a few huge chunks.
Try Different Wood Types
Certain wood species produce more smoke than others. Mesquite, hickory, oak, and pecan are all excellent choices for getting ample smoke. Stay away from mild woods like apple, cherry, and maple if you really want to see billowing smoke.
Soaking wood before use can help extend burn time. Just be sure to soak for only 30-60 minutes. Any longer will lead to excess steam instead of smoke. For even more customization, try mixing wood types. Play around with different combinations like hickory and oak or pecan and cherry.
Use Wood Chunks Instead of Chips
Wood chips will burn faster and produce smoke for a shorter time compared to larger chunks. For longer, consistent smoke, use fist-sized wood chunks whenever possible. If you do use chips, try wrapping them in foil pouches with small holes poked on top. This will help smolder the chips for prolonged smoke release.
Place a Pan of Wood Chips Above Coals
Here is a useful trick for generating lots of smoke, especially when cooking large cuts of meat at low temperatures: Place an aluminum pan or foil pouch of soaked wood chips directly on the charcoal grate, above the coals. The rising heat will slowly burn the chips, infusing your food with ample smoke. Top up the pan with more chips as needed. Just be sure the pan is not directly touching any flames.
Burn-In Your Egg
A clean, dry ceramic surface absorbs smoke. Before kicking off a long smoke session, do a burn-in by getting the Egg up to 600+ degrees with the dome open for 15-20 minutes. This will char and dry out any residue, allowing smoke to billow instead of getting trapped.
Open Bottom Vent Fully
Having the bottom vent completely open allows for maximum airflow, which will fan your coals for quicker, hotter combustion. More heat along with ample oxygen facilitates wood burning faster and putting out more smoke. Just be sure to control temperature mainly using the top vent.
Partially Close Top Vent
Finding the right top vent position controls overall temperature and allows smoke to hang out a bit longer before escaping the Egg. Try closing the daisy wheel to about 1/3 open. Check to make sure this drop in ventilation does not extinguish the coals. You want lively embers and thin blue smoke, not thick white smoke which can impart bitter flavors.
Add a Water Pan
Placing a foil pan filled with water on the coals will add moisture and slow the rate of combustion just a bit. As the water evaporates, it will cool the charcoal, allowing for a longer burn time and more smoke production before new wood needs to be added. Just don’t let the water pan touch direct flames, which can warp the metal.
Switch to Lump Charcoal
Lump charcoal burns a little faster and hotter than standard briquettes, which is ideal when you want max smoke. Made from grilled hardwood, lump also imparts a subtle wood-fired flavor. Mixing lump with briquettes is a good way ease into using 100% lump charcoal.
Replace Charcoal More Often
The initial lighting stage produces the most smoke. Aim for shorter, hotter cooks and replenish the charcoal every 1-2 hours before it is fully exhausted. Let the fresh charcoal preheat for 10-15 minutes each time for optimum smoke. This allows you to take advantage of those smoky first few minutes again and again.
Use Specialty Smoking Wood
Look for wood chunks and chips expressly made for smoking to ensure you get bold flavor. These are more likely to be natural wood without fillers, binders or other additives. Quality smoking wood from brands like Weber or B&B has excellent moisture content to promote a slow, flavored burn.
Add a Smoker Box
Adding a cast iron or stainless steel smoker box over the coals provides additional containment for wood chips, allowing you to really load it up with your favorite smoke-producing wood. Try using a mix of wet and dry chips. Keep the box topped up by adding a handful more every 30 minutes or as needed.
Use the Minion Method
The minion method refers to a charcoal setup that facilitates low and slow cooking for extended periods. Mound unlit coals in the center of your charcoal grate and top with a few lit coals to get it started. Add several wood chunks all around the pile.This allows for superior airflow and a super slow burn, perfect for smoking meats for many hours without adjustment.
Do a Deep Clean
Over time, soot and residue can build up in your Egg, especially on the top inside surface. Give your Egg a deep clean 2-4 times per year to remove greasy deposits. Scrape and brush any bits from the dome and use a grill brick on the fire and ash boxes. A clean Egg will allow smoke to flow freely.
Install a Fan
Adding an accessory fan or blower can significantly increase airflow and smoke. Popular options like the CyberQ BBQ Temperature Control Fan or Rock’s Bar-B-Que Stoker attach right to the bottom vent to precisely control oxygen flow. More air means the charcoal burns faster and puts out more smoke.
Use Shorter Cook Times
Quick, hot cooks maximize smoke exposure on foods. Chickens and burgers come off with serious smoke flavor after only 30-60 minutes at higher temperatures. Long, low barbecues will be smokier at the beginning and taper off over time. Opt for quicker cooks if your main goal is infusing smoke.
Add a Smoke Generator
Purpose-made smoke generators are an easy hack for producing serious smoke. They burn pellets in a separate container and pipe smoke directly into your Egg. The Smoke Daddy Magnum P.I.G. and the Smokin Wedgie are two popular choices. Place next to the bottom vent and control the amount of smoke based on preferences.
Use the Plate Setter
Ceramic plate setters transform the heat flow in your Egg. Lower it near the coals to deflect heat before it rises, resulting in a cooler, indirect cooking area. The decreased air circulation lets smoke hang around longer. Remove when you want to sear or need to boost temperatures.
Go Low and Slow
Aim for lower, 225-250 degree temperatures when smoking large cuts like brisket, ribs and pork shoulder. The most smoke develops between 200-300 degrees. Low, slow cooking gives the smoke more time to deeply penetrate the meat. Just maintain steady heat and avoid big temperature swings.
Add Moisture
Dry air causes fuel to combust too quickly and fizzles out smoke output. Introduce humidity to your cooks by using a water pan, spritzing meats, or even placing a pan of water under the grill. Wet wood also smolders nicely. Soak chunks in water for 30-60 minutes before use for more smoke.
Preheat Before Cooking
Allow charcoal to fully ignite and preheat the Egg for at least 15-20 minutes before cooking. The initial super-hot fire produces lots of smoke. You want to take advantage of this stage before the smoke output lessens at lower temperatures. Don’t put food on too soon.
Use Smaller Pieces of Charcoal
Larger chunks of charcoal burn slower and produce less smoke. Populating your fire box with tiny pieces of lump charcoal instead facilitates faster lighting and more complete combustion, leading to increased smoke production.
Conclusion
The Big Green Egg excels at retaining heat for cooking performance, but that thick ceramic shell can limit smoke output compared to a true offset smoker. Luckily, with a few simple tweaks like using more wood, keeping vents open, and cooking low and slow, you can get those characteristic thin blue smoke plumes rolling for amazing barbecue flavor. Play around with different setups and accessory add-ons like fans and smoke generators to get the max smoke your cooks demand.