How strong is the smoke? Have had problems with big green egg coal with excessive smoke.
853579
That's why I stopped using the BGE coal. Smoke is much less. You get a little flavor but not as bad. Which is good for me because I use assorted flavor chips when I want that extra kick. And Fogo gets hot!
853580
First, I haven't had problems with big green egg coal being too smokey. I have had problems with Cowboy brand though so I understand the problem. Fogo seems to be about as smokey as what I have experienced with big green egg.
853581
I think it's about the same, maybe less. Out of all the hardwood charcoal on Amazon that I've purchased, this is definitely the highest quality. Probably worth a try.
853582
This initially smokes a bit more than BGE coal, but settles down a bit. Fire is more crackly, but what the hell, it's cheap.
853583
Well, it is not smokeless until the starter substance burns away; then it is. Pleasant odor, too. My only complaints are: 1. price, and 2. too many LARGE chunks that are really messy to break down into (for us) manageable size.
853584
I don't use a big green egg, I use an old Webber Bullet, but my smoke has been great. It has been light blue in color and after just a little bit of apple (m wood of choice) in the begining I've found the Fogo to add just enough extra flavor. Again like I said in the review this coal is fantastic, huge chunks - like I had to break the chunks apart because they were too big, burns slow and long. And with Prime free shipping it's a great deal.
853585
Once this gets burning, there is very little smoke. I usually give it about thirty minutes in my egg to get it up to temperature, and I don't remember seeing much smoke after that.
853586
This is very good charcoal, I do not find it to impart much of a smoke flavor by itself. The smoke flavor for me comes from wood chunks that I mix throughout the charcoal load. I am very happy with this charcoal, the lumps are nice and big and burn consistently leaving very little ash as a byproduct. I will be buying it again for my large size BGE.
1498070
Weighs about 60 pounds. It is a big unit, and uses a lot of charcoal/wood whatever you use to smoke with. Actually a better barbecue that smoker, because it has an adjustable height tray under the grill. Ideal for BIG amounts of food. Best if you don't have to move it much. I have a patio I use just for barbecuing. IT IS A CHEAP UNIT AND NOT WELL BUILT. If you have more money, get a better unit than this. I would get a Green Egg or other smoker if I did it again.THE COVER THEY SELL YOU IS WORTHLESS. IT DISSOLVES FROM UV RAYS. Buy from someone else or do as I did and make your own cheaper from a tarp. Weighs about 60 pounds. It is a big unit, and uses a lot of charcoal/wood whatever you use to smoke with. Actually a better barbecue that smoker, because it has an adjustable height tray under the grill. Ideal for BIG amounts of food. Best if you don't have to move it much. I have a patio I use just for barbecuing. IT IS A CHEAP UNIT AND NOT WELL BUILT. If you have more money, get a better unit than this. I would get a Green Egg or other smoker if I did it again.THE COVER THEY SELL YOU IS WORTHLESS. IT DISSOLVES FROM UV RAYS. Buy from someone else or do as I did and make your own... » Read More Weighs about 60 pounds. It is a big unit, and uses a lot of charcoal/wood whatever you use to smoke with. Actually a better barbecue that smoker, because it has an adjustable height tray under the grill. Ideal for BIG amounts of food. Best if you don't have to move it much. I have a patio I use just for barbecuing. IT IS A CHEAP UNIT AND NOT WELL BUILT. If you have more money, get a better unit than this. I would get a Green Egg or other smoker if I did it again.THE COVER THEY SELL YOU IS WORTHLESS. IT DISSOLVES FROM UV RAYS. Buy from someone else or do as I did and make your own cheaper from a tarp. « Show Less
385303
I didn't actually time the burn but it is shorter than firewood but longer than I had anticipated. I mix woodchips/saw dust with shredded paper to about a 50/50 mix and I haven't noticed any extra or unwanted smoke. I want to try and make enough bricks this spring and summer to get me through next winter. If you don't mind a little work then it's worth it, FYI I fill up a 50 gallon trashcan with my mix and it usually makes about 32 bricks.
912232
I think heat is the most important thing for the smoker to work well, but i would check with Cameron for a definite answer. I do know the smoker is wonderful!
2113973
I use it over charcoal, Plus cook over hot bed of glowing Mulberry wood coals using my Horizon Smoker. I say yes. Enjoy!
1765613
I bought the chimney for lighting it, the chimney speeds things up.The grill is good, but find myself using the gas grill yet,seems I don't want to take time lighting etc. Maybe grill twice on a small bag of coal
1565958
I recently moved mine from one side of the room to another, into a corner of my living room that seems to harbor cigarette smoke. I did not do this intentionally, I was actually trying to Feng Shui my apartment and needed an earth element there, so I was absolutely shocked when it made such a drastic difference! I smoke in the dining side of my dining/living room combo and watch tv from the aforementioned corner. It DEFINITELY has an impact on the air quality there! I'm on this page because I'm thinking of getting another for my bedroom so I can breathe cleaner air as I sleep.
79094
You should be good for a few seconds. I move hot coal with no problems or damage to the globes.
1771385
I'm using nomex gasket which works really good on my smoker( two door version).They sent me enough to fit the entire smoker.you can find it every where including here Nomex High-Temp Grill Replacement Gasket for Large Big Green Egg (R)
2147792
How big is the hall? It puts out a good amount of smoke, if it is a typical lecture hall, meaning 100+ seats then I would say you should be fine but be careful as this is a powerful machine!
417223
I've been getting around 7hrs without any intervention. Pile your lump charcoal w/ smoking chunks but only light one end and you'll get plenty of cooking time. I've kept it going for 14 hrs with two reloads. Just had my brothers over for a week and they are all looking at buying this setup and dumping the electric smokers they've got.
1769217
I've never put something that heavy on it, but have put large pots that were quite heavy with no issues. I cook with a Dutch oven, but have always put it next to the fire with coals on the lid. Works great every time!!
1682261
I have an Induction top. Using Avocado Oil, the highest smoking point next to peanut oil. My highest heat level not counting Power Boost is 9. I do the majority of my stir frying at 6. I will start heating at 8 but pretty quickly reduce to 6 cast iron takes a little longer to heat but holds the heat longer. The pan is ready to cook when a drop of water disappears in 1 to 2 seconds. My advice use Avacado or peanut oil put in pan after its hot. Heat pan at the highest temp that will not cause excessive smoking. I use mine every day and not just for stir fry.
1128317
I just got mine yesterday and of course used it. I closed the vents and did not look at the grill till this morning, and there were still unburned coals there. I think the overall design is terrific.
2021379
I have spoke with Char broil just this morning as my Brisket turned out tough and over cooked EVEN tho I followed the directions that came with the unit. They advised me they are going to work on changing cooking times i the manual BUT the lowest temoerature this unit will get is 250*. It is NOT a true smoker. You CANNOT smoke on a low fire at 160* HOWEVER they claim that my 10 lb brisket should only be 10 minutes per pound and when I checked it at that time it was done BUT I followed the instruction manual and it turned out tasty BUT dry! Use a wire thermometer, cut the cooking times in half. Rely on the temp probe and not the cooking manual for accuracy on the doneness of the meat and you will be happy with the unit.
810443
Never had any problem I suppose you could get it to smoke if you had a lot of meat at very high temp or a lot of bbq sauced burning on the grill.
1151253
I have no problem getting my grill to smoke. When the fat drips down it vaporizes on the flames, but being shaped like an egg allows the excess grease to flow down and out and not pool up and catch fire and burn your meat to a crisp. When I start out a grill full of chicken or a couple of big steaks it smokes like most bbqs.