I am buying a Large BGE in a week or so, I have really enjoyed about 5-6 of your videos in preparation of getting my egg and the right essential extras! Thank you for all the information and entertainment !
I tried FOGO once and now I've got at least 2 spare bags ready all the time. BEST lump charcoal for any size BGE but I do break some of the larger chunks so they fit in my Mini Max... I've got the MiniMax for camping and my XL stays at home.
I’ve been looking forever to find a video to help learn how to light my Kamado and after a few mins of this one video I feel more confident than ever for my next burn!
Ahhh...now I know what to look for in smoke color and where to place wood chunks! Also, thanks for addressing the soaked chips/chunks myth. Great stuff, sir. I feel more confident to get a good smoke going! Thank you, Ron!!
@@FOGOcharcoal Yeah it caught me way off guard, I had a Big Green Egg knock off that was about $400 on my Amazon wish list because I never thought that even with everyone together that I would would get a grill that was over a grand bare minimum. I have been watching your channel and a few others to get cooking and maintanece tips and your is the best and the first thing I`ll notice is how much hotter these get compared to conventional grills and cooktime needs to be adjusted. Thanks for all your tips!
I’m new to the BGE fam and I just bought my first bag of FOGO charcoal to support the brand. I appreciate your videos and my family appreciates the product of your advice! Thank you!
When using smaller chunks, place them under the charcoal. The heat from the coals will burn off most of the nasty compounds in the smoke, leaving you with cleaner blue smoke. I learned this from another channel (Smoking Dad, even though he is a Kamado Joe Guy). I tried it and it worked very well. Thanks for your videos, they are very informative.
Thanks Pat! Yes, James, @smokingdadbbq is actually a friend of mine and he is a wealth of great info, I have learned a lot from him. We may have different colored grills but the theory and execution is all very similar.
Just got a BGE and came across your channel. Great informative video! I never knew there were such thing as a type and color of smoke. Would've liked if you had a side by side comparison of white smoke, blue smoke and clear smoke to make it easier for us newbies to distinguish. I love the production quality of your videos and the Enthusiasm you put into it. Made the difference from your channel and the other guys. Gonna binge some more of your vids
Great to hear Maurice, welcome aboard and welcome to the BGE addiction! You can definitely see a clear difference from when the smoke is white to when it is blue or clear. Please feel free to hit us up with any questions that you may have!
Nailed it Captain!!! Great production!!! I’m a Long time Exclusive user of FOGO Super Premium tan bags and now a new subscriber after this video. Took me a long time to learn what you just dropped in mere minutes. Keep killin’ it Fogo! Cheers
Glad you liked it Tony. We really want to thank you for always tunong in and all of the beautiful meals you have prepared from these videos. Great work!
This is a great informative video. I always wondered why my BGE smoke was on many occasions super gross. I guess sometimes I got it right and lots of times I had it wrong. Now I know why. I'll pay more attention on how I build my fire. Thank you so much for sharing.
Comment on soaking wood. Just discovered your channel and really enjoying your series... Great info and fun delivery ! ! I've been egging for just shy of 20 years and agree... NEVER SMOKE WET WOOD ! ! I have however gotten great results from soaking my wood chunks in spirits (whiskey, Grand Marnier, brandy, etc.) for a few days and then letting them dry out completely before smoking. No bad smoke or nasty flavors. Apple wood soaked with Grand Marnier on a pork butt or when smoking brats is one of my favorites. Give it a try... I think you'll be surprised. Thanks again for the great content.
Thanks David, we are so glad that you're enjoying the videos. I'll bet those spirit soaked blocks are great. We actually sell bourbon barrel smoking chunks that are made from bourbon aging barrels. We love them!
Great demo for the right way to smoke with the right wood. Thanks for the great information. A lot of experience cooking to be able to make these videos in the short time that you do AND cover all the lesson’s points. Good job!!
Wow, I had no Idea! New to smoking and the egg, have been using a built in Weber summit with a smoker box. Have been soaking the wood chips as i was directed. Not soaking and now know the difference between bad smoke and good smoke. First time i fired up the big green egg I though there was something wrong when the white smoke stopped, lol. Thanks for the great advice! Great videos….
My last bag was El Diablo. It had pieces so big they would hardly fit down to pieces smaller than your little toe. I also would swear there was a broom handle in there also. I've never heard of FOGO before your vids, but I'll look for it. Side note. 2/22/23 48.1k subscibers.
Hi Ron, another great video !! 😊 absolutely loving them ! Just wondered if you could do a video on the below as always trying to improve haha 1. how to get the best bark on brisket 2. How to get a great smoke ring 3. Do you spritz or mop during your cooks ?
Hey Mark, we actually did a video on the smoke rings, just search for "smoke rings" on our channel. We will definitely have some more brisket EGG videos coming out.
@@FOGOcharcoal I look at your videos daily as I am new to the BGE! Thanks for the teaching. Right now, I am working on steaks, chicken, ribs, & chops (never saw you cook these)!
I bought my 1st large Big Green Egg in 2004. Since then I’ve added another large and a small. Even though I’ve had my “eggs” for years I have learned a couple of tips from your videos. FOGO is an excellent lump for the egg. Please keep up the eggcellent work and hope you get to your target subscribers and more.
Sorry that you feel that way. We see that our pricing is competitive and even less than other brands of premium charcoal. We also offer free shipping on orders over $40
When you read temperatures in recipes, they are usually referring to dome temp. I have been known to monitor both. There can be a pretty good sized difference.
My first several cooks did low and slow 250-275 and had no issues with bad smoke using chunks. Just did chicken wings indirect at 350 for 40 minutes, figured why not add a couple chunks to get smoke flavor - now I know what BAD smoke is! The thick white bad smoke never did clear up - food was inedible. Should you not add wood chunks above a certain cooking temp?
@@FOGOcharcoal I don't do a lot of clean burns because it is hard on Seals. Have you tried using the metal woven seals on a Green Egg yet? I thinking about using them on my next seal replace.
As always you make it fun to lean! Let’s roll to 20K
So close! Just like you, we like to have fun while we are doing our thing!
Very helpful. Note to self. Watch the videos first!
Glad it was helpful! Yes, I do the same thing though....
Great content to help get started on my XL Big green egg adventure.
EGGcellent! Welcome to the addiction
This guy and these videos literally got me into this hobby; so funny and so informative
Man, that means the world to me, thank you!
I am buying a Large BGE in a week or so, I have really enjoyed about 5-6 of your videos in preparation of getting my egg and the right essential extras! Thank you for all the information and entertainment !
You are very welcome Dwayne! Welcome tp the addiction. Feel free to reach out to me any time you have questions. IG or FB are usually best.
I tried FOGO once and now I've got at least 2 spare bags ready all the time.
BEST lump charcoal for any size BGE but I do break some of the larger chunks so they fit in my Mini Max...
I've got the MiniMax for camping and my XL stays at home.
I’ve been looking forever to find a video to help learn how to light my Kamado and after a few mins of this one video I feel more confident than ever for my next burn!
You just made my day Matthew, thanks for the feedback. Always feel free to reach out if you have any questions.
Thank you for all of your advice! I’m a new Big Green Egg user and I appreciate all of your help.
You're very welcome John!
Ahhh...now I know what to look for in smoke color and where to place wood chunks! Also, thanks for addressing the soaked chips/chunks myth. Great stuff, sir. I feel more confident to get a good smoke going! Thank you, Ron!!
You are so welcome! I am so glad that we are able to answer some questions for you!
I have learned alot from you. Thanks😅
You are very welcome Anthony, Glad I could help!
That is great Anthony, we are glad that you are finding help with these videos
Just got a Big Green Egg for Christmas and have been enjoying your channel.
Now THAT is a great Christmas present!
@@FOGOcharcoal Yeah it caught me way off guard, I had a Big Green Egg knock off that was about $400 on my Amazon wish list because I never thought that even with everyone together that I would would get a grill that was over a grand bare minimum. I have been watching your channel and a few others to get cooking and maintanece tips and your is the best and the first thing I`ll notice is how much hotter these get compared to conventional grills and cooktime needs to be adjusted. Thanks for all your tips!
welcome to the addiction and feel free to reach out any time. cptnron302@gmail@@webman1956
I’m new to the BGE fam and I just bought my first bag of FOGO charcoal to support the brand. I appreciate your videos and my family appreciates the product of your advice! Thank you!
Welcome to the addiction! I am so glad you're enjoying the videos
All about the wood, placement and the smoke. Thanks Ron. 👊🦅🇺🇸
You are exactly right Russ, Thanks for tuning in!
I am loving your vids. I’m brand new to green egg and hoping your coaching works!!
I hope so too! Feel free to reach out if you have questions. @cptnron302 on all socials
Good stuff, Ron! A lot of folks don’t know the “art of smokes” tips you revealed here.
Thanks Brad, we are really hoping that it helps clear it up for folks!
You sir are a natural. Great speaker,love your videos
So nice of you, thanks for the feedback!
was smoking a brisket on a beautiful Saturday when it started raining out of no-where too. Gotta love the weather in the south 😂
Welcome to Florida, if you don't like the weather, wait 15 minutes!
Ty 😊
You are very welcome
Excellent video live in Lauderhill keep up the good work!
Lauderhill?? We have probably smelled each others smoke! Hey, if you are on FB, check out my group, Big Green Eggers of South Florida
When using smaller chunks, place them under the charcoal. The heat from the coals will burn off most of the nasty compounds in the smoke, leaving you with cleaner blue smoke. I learned this from another channel (Smoking Dad, even though he is a Kamado Joe Guy). I tried it and it worked very well. Thanks for your videos, they are very informative.
Thanks Pat! Yes, James, @smokingdadbbq is actually a friend of mine and he is a wealth of great info, I have learned a lot from him. We may have different colored grills but the theory and execution is all very similar.
Great stuff Capt. Ron.
Thanks Chef! Looking forward to meeting you!
Great tutorial! 👍🏼. I love those bourbon barrel chunks. They smell soooooo good. 🥃
I couldn't agree more Shannon! I just want to drink the bag of them!
Just got a BGE and came across your channel. Great informative video! I never knew there were such thing as a type and color of smoke. Would've liked if you had a side by side comparison of white smoke, blue smoke and clear smoke to make it easier for us newbies to distinguish. I love the production quality of your videos and the Enthusiasm you put into it. Made the difference from your channel and the other guys. Gonna binge some more of your vids
Great to hear Maurice, welcome aboard and welcome to the BGE addiction! You can definitely see a clear difference from when the smoke is white to when it is blue or clear. Please feel free to hit us up with any questions that you may have!
A white smoke is very cloudy and heavy smoke. The blue smoke is light smoke and looks like is coming out smoother
Bought my Green Egg in 1998 when they were in a small storefront on Clairmont Road. They've come a long way. Still love my BGE.
Sounds like you have some wicked experience my friend. Great to connect with other Eggheads.
I love the green leaves behind him. What a cool backdrop.
It's a tough life but someone has to live here
Love the Egg I am learning with each use Thank you.
Glad you like them!
Thanks for the vid exactly what I was looking for. Nice Gator blue egg too
Hey Bob, thanks! Glad you like it!
The way you explained everything makes using the green egg easy. Thank you!
Nailed it Captain!!! Great production!!! I’m a Long time Exclusive user of FOGO Super Premium tan bags and now a new subscriber after this video. Took me a long time to learn what you just dropped in mere minutes. Keep killin’ it Fogo! Cheers
That is so great to hear Reid. Thanks for the sub and for being a FOGO guy!
All these years I have been doing wood chips and chunks all wrong by putting them directly on the coals before adding the platesetter. Thanks Ron.
Glad you liked it Tony. We really want to thank you for always tunong in and all of the beautiful meals you have prepared from these videos. Great work!
I love FOGO!! Thanks for your videos.....
So glad to hear that, you are very welcome!
Thank you
You're welcome
This is a great informative video. I always wondered why my BGE smoke was on many occasions super gross. I guess sometimes I got it right and lots of times I had it wrong. Now I know why. I'll pay more attention on how I build my fire. Thank you so much for sharing.
Thats great William, we are so glad to hear that it helped!
Ron is the Professor of Smoke!
Professor? Geez, I barely squeaked my way through high school! LOL. Thanks John, that means a lot!
Ha! I knew the whole thing about soakin’ your wood/chips was bs. Thanks for the EGGxplanation on that Ron.
You're very welcome Fernie. Its EGGzactly right too!
Good tutorial Captain Ron! And you’ve gotta love the smell from that Fogo ❤️🥩🔥!!!
Well thank you Johnny and yes, I do love it. I hope so, I smell like that 24/7 now!
Good info that I never knew before.
That's great Mark, glad you got some good value out of it!
Great info from a fellow Floridian. 👍🏻
Hey Joel, thanks! Where are you at?
learned a few things
Great! Mission Accomplished!!
Very very comprehensive! Thanks!
You're very welcome
Terrific video, easy to understand to help me on my BGE barbecue journey. Pork shoulder came out awesome after switching to chunks vs chips. Yum oh .
Great to hear! I def find the chunks do more that the chips.
thank you for the video
You are very welcome!
Awesome explanation of how to achieve the best quality smoke out of a bge. Thank you!!
You are very welcome, I am glad that you found it useful!
I always put the chips in the foil and then on the deflector. Or betwen deflector and pizza Stone
That's a great suggestion!
@@FOGOcharcoal Well thank you. Try it. There is no fire on Chips. more flavors. I prefer to use Cherry wood
I actually have a Weber Smokey Mountain but this video was super helpful bc the same concepts apply! Thank you for the tips!!!
You are so right Kate, the concepts are all the same..
Comment on soaking wood.
Just discovered your channel and really enjoying your series... Great info and fun delivery ! !
I've been egging for just shy of 20 years and agree... NEVER SMOKE WET WOOD ! !
I have however gotten great results from soaking my wood chunks in spirits (whiskey, Grand Marnier, brandy, etc.) for a few days and then letting them dry out completely before smoking. No bad smoke or nasty flavors.
Apple wood soaked with Grand Marnier on a pork butt or when smoking brats is one of my favorites. Give it a try... I think you'll be surprised.
Thanks again for the great content.
Thanks David, we are so glad that you're enjoying the videos. I'll bet those spirit soaked blocks are great. We actually sell bourbon barrel smoking chunks that are made from bourbon aging barrels. We love them!
Good stuff captain
Thanks James!
hi haha u said say hi her im..thanks for all your tips brother
Sure thing!
Really appreciate you and your helpful videos. You’re definitely making my BGE experience better!
That's awesome Chris, I am so glad that you are enjoying them!
This is awesome! I’ve been doing it wrong for so long 😂
Glad to help Jeff!
Pecan wood is my go to. Plus it's readily available in rural GA.
Yes sir, I am a BIG fan of pecan wood. I really like it for making pulled pork!
New to BGE. Thanks for the tips
Welcome to the addiction James!
Great Energy and Information!
I appreciate that!
The consensus is that wood on top leads to a cleaner smoke flavor than wood underneath
That really kind of makes sense.
Thanks Captain
You are very welcome!
Good stuff
Glad you enjoyed
Great explanation! Thanks!
You are very welcome Mario, I am glad that you found it useful!
Love your products! Everything you show on your BGE works great on my Weber kamado.
That is so great Jay! We are trying to plan some cooks and instructionals on the Weber Grills next!
Just got my BGE, love your videos. Looking forward to my grilling adventure
That's great Chuck, congrats and welcome to the addiction!
Recently found your channel. Much appreciated!
Welcome! We are glad to have you!
Great information, Ron.
Glad you found it useful!
Great demo for the right way to smoke with the right wood. Thanks for the great information. A lot of experience cooking to be able to make these videos in the short time that you do AND cover all the lesson’s points. Good job!!
We are very glad that you enjoyed it. Thanks for the kind words.
great video Ron!
Glad you enjoyed it!
Nice
Thanks Zac!
Per great video!
Glad you think so!
Wow, I had no Idea! New to smoking and the egg, have been using a built in Weber summit with a smoker box. Have been soaking the wood chips as i was directed. Not soaking and now know the difference between bad smoke and good smoke. First time i fired up the big green egg I though there was something wrong when the white smoke stopped, lol. Thanks for the great advice! Great videos….
You are very welcome sir!
My last bag was El Diablo. It had pieces so big they would hardly fit down to pieces smaller than your little toe. I also would swear there was a broom handle in there also. I've never heard of FOGO before your vids, but I'll look for it.
Side note. 2/22/23 48.1k subscibers.
Hey, fantastic, let us know what you think. You can also order it on our website and over $40 gets free shipping.
Great advice 👍
Thanks!
Awesome tutorial!! Thank you!! Loving the Barrel Proof too! ;)
Hey, thanks Susan! You and me both, I love the flavor they provide. You should really try them out! 😜😂😋
Very informative.
Glad you liked it Jonathan!
Thank you - these videos are so informative
You're welcome, let us know if there is anything in particular that you would like to see us cover.
Hi Ron, another great video !! 😊 absolutely loving them !
Just wondered if you could do a video on the below as always trying to improve haha
1. how to get the best bark on brisket
2. How to get a great smoke ring
3. Do you spritz or mop during your cooks ?
Hey Mark, we actually did a video on the smoke rings, just search for "smoke rings" on our channel. We will definitely have some more brisket EGG videos coming out.
Love the vids Ron, thank you!
You are very welcome. I'm glad that you're enjoying them!
You are fantastic! got a video on how much coal to use for simple grilling vs. long time smoking?
Hey Stew, thanks my friend. We did a few that covered it but in a nutshell, I like to start with a full firebowl of charcoal every time.
@@FOGOcharcoal I look at your videos daily as I am new to the BGE! Thanks for the teaching. Right now, I am working on steaks, chicken, ribs, & chops (never saw you cook these)!
Like these videos.
Glad to hear! Thanks Bobby
Great info
Glad you think so!
Thanks for sharing!!!
You've got it Tony, thanks for tuning in!
The easiest way to get clean smoke is to use Treager Pellets on top of the lump charcoal. This tip was given to by a BGE dealer!
Sacrilege!!! lol. Hey, if it works for you, that's cool.
Good information thanks
You are very welcome David, thanks for tuning in!
this video is so good i love you
Hey, thank you, I'm glad you like it!
More useful tips! Thanks.
You are very welcome, that is the goal!
Great video as always. 👊🏻
You are the man TJ! We love tour instagram, everybody go follow @cannons_bbq
Excellent
Glad you liked it Tom!
Good info, Thanks!
You bet! Glad you enjoyed it!
Great video thanks for posting 👍
You're very welcome, I'm glad that you liked it!
What is your favorite thing to smoke over cherry or almond wood? And what in the world are wood pellets?
I like beef for cherry wood. I can't say that I have used almond wood.....yet
Nicely done Sir!
Thank you John, glad you liked it!
I bought my 1st large Big Green Egg in 2004. Since then I’ve added another large and a small. Even though I’ve had my “eggs” for years I have learned a couple of tips from your videos. FOGO is an excellent lump for the egg. Please keep up the eggcellent work and hope you get to your target subscribers and more.
Great video, thanks..
EGGcellent, glad you enjoyed it!
Thanks a lot
Happy to help!!!
Very nice, thank you sir
You're very welcome!
Please do a video on the safety of where to place your egg on your property. I’m trying to decide where to put mine Pros n cons would be nice See ya
Hi Julie, I'd recommend a place that is level, not on wood decking and is easily accessible.
👍
Thank you!
Subscribed. More smoking tips, please!
Welcome aboard! Here is a playlist of all of the BGE Tips videos we have made! ua-cam.com/play/PL4QZhiP4QAOzMNy-73urEXa12IVXOI0Qy.html
@@FOGOcharcoal thank you!
Good video, I always cringe when I see people cooking in white smoke. Congrats on almost 20k. Will be there soon!
Oh man oh man, you and me both....
Blue good White is bad. Thanks for sharing good from bad.
You're very welcome Ann! I'm glad you enjoyed it, hopefully as much as you enjoyed Cruella!
I wish Fogo was a little less expensive.
Sorry that you feel that way. We see that our pricing is competitive and even less than other brands of premium charcoal. We also offer free shipping on orders over $40
I add a little diesel for a nice flavorful black smoke.
That'll definitely add some......flavor? LOL
Do you cook by dome temperature or pit temperature? What is the difference and what do recipes use as recommended temp?
When you read temperatures in recipes, they are usually referring to dome temp. I have been known to monitor both. There can be a pretty good sized difference.
My first several cooks did low and slow 250-275 and had no issues with bad smoke using chunks. Just did chicken wings indirect at 350 for 40 minutes, figured why not add a couple chunks to get smoke flavor - now I know what BAD smoke is! The thick white bad smoke never did clear up - food was inedible. Should you not add wood chunks above a certain cooking temp?
It probably just never got burning well enough. The wing cook is so short that the smoke didn't have time to clear.
I use chips instead of chunks when grilling (for short times). But, I have to watch the color next time I do it!
Good video on smoke, but I have a question on does the black build up on the dome and other areas outside of the firebox cause bad flavor on meat?
Thanks Keith, no sir, that shouldn't affect the flavor at all. If you want to get rid of it, we did a video on how to do a clean burn.
@@FOGOcharcoal I don't do a lot of clean burns because it is hard on Seals. Have you tried using the metal woven seals on a Green Egg yet? I thinking about using them on my next seal replace.