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BGE- Excessive smoke flavor
Posted on 8/23/20 at 10:18 pm
Posted on 8/23/20 at 10:18 pm
I got an Egg for Father’s Day and have been trying new things every weekend. I’ve learned temp regulation, and I’ve learned how to do baby backs.
My wife constantly complains about the food tasting excessively smoky. Is there anything I need to be staying away from to curb some of the overpowering flavor?
My wife constantly complains about the food tasting excessively smoky. Is there anything I need to be staying away from to curb some of the overpowering flavor?
7
Posted on 8/23/20 at 10:19 pm to brightside878
What type of lump charcoal are you using?
Posted on 8/23/20 at 10:32 pm to brightside878
Use fruit woods. Avoid hickory, mesquite, etc. or use very sparingly.
I also wait until the smoke coming out of the top is very thin and almost colorless. They call it blue smoke I believe.
I also wait until the smoke coming out of the top is very thin and almost colorless. They call it blue smoke I believe.
This post was edited on 8/23/20 at 10:33 pm
Posted on 8/23/20 at 11:11 pm to brightside878
don't start cooking on it immediately after getting the flame going, let that blue smoke appear first. might be 15-20 min
Posted on 8/23/20 at 11:23 pm to brightside878
It's an acquired taste that you'll have to dial back and slowly acclimate the missus. I've been there too 
Posted on 8/23/20 at 11:42 pm to brightside878
If you are currently using Mesquite lump charcoal, try using an oak lump charcoal instead.
This post was edited on 8/23/20 at 11:47 pm
Posted on 8/24/20 at 2:02 am to barbapapa
quote:
don't start cooking on it immediately after getting the flame going, let that blue smoke appear first. might be 15-20 min
Great advice barbapapa (if he's introducing wood into the firebox).
Ceramic cookers are very efficient. They don't need a lot of lump to get up to temp. If you're just the lump charcoal (and no wood), don't put meat on until your charcoal is burning clean - as evidenced by the coals turning grey and almost no smoke coming out.
Posted on 8/24/20 at 9:14 am to Azazello
Using the BGE lump charcoal with added apple smoke chips
Posted on 8/24/20 at 9:17 am to brightside878
I appreciate the replies guys. Am I still “smoking” meat if there’s not smoke coming out the top? Think ribs and pork tenderloin
Posted on 8/24/20 at 9:23 am to Sherman Klump
quote:
They call it blue smoke I believe.
Yup, thin blue smoke. I find the meat ends up tasting overly "charred" or "tarry" if you have billowing clouds of white smoke.
In some of the smoking facebook groups folks call it "TBS" and always have to make sure to put after that TBS stands for thin blue smoke. Idk why they use the acronym when they have to type out the full thing every time anyway.
Posted on 8/24/20 at 9:24 am to brightside878
You'll get nice lump charcoal flavor but you're not really smoking in the sense we talk about.
But the smoke you want will be much more faint and whispy. You're trying to avoid that dense white smoke that looks like something coming out of a plant.
This:
Not this:
But the smoke you want will be much more faint and whispy. You're trying to avoid that dense white smoke that looks like something coming out of a plant.
This:
Not this:
Posted on 8/24/20 at 9:24 am to brightside878
quote:
Am I still “smoking” meat if there’s not smoke coming out the top?
Not only are you smoking, but you are smoking correctly. If you have smoke billowing out the top you need to adjust your airflow and/or wait for your coals to get right.
Posted on 8/24/20 at 9:27 am to brightside878
No.
To smoke on a BGE you need to add wood and a plate setter (do you have one of these?). This changes your cooking mode to indirect heat.
It may be helpful to think of it as the charcoal delivers the heat and the wood the flavor. (This isn't true in an absolute sense.)
To smoke on a BGE you need to add wood and a plate setter (do you have one of these?). This changes your cooking mode to indirect heat.
It may be helpful to think of it as the charcoal delivers the heat and the wood the flavor. (This isn't true in an absolute sense.)
Posted on 8/24/20 at 12:10 pm to brightside878
Burning, dripping fat can lead to unpleasantly sooty tasting food on a BGE, esp poultry fat. Learn to use your plate setter and a drip pan if doing longer cooks (like a spatchcocked chicken or a whole pork,loin roast).
Also skip the mesquite or hickory.....both of those can be excessively smoky if not used sparingly.
Also skip the mesquite or hickory.....both of those can be excessively smoky if not used sparingly.
Posted on 8/24/20 at 1:02 pm to Sherman Klump
quote:TBS.
I also wait until the smoke coming out of the top is very thin and almost colorless. They call it blue smoke I believe.
OP, it takes my Egg 15-20 minutes to go from a full chimney of smoke to TBS. Watch some youtube vids on how to load your firebox to ensure you get a consistent smoke throughout your cook
Posted on 8/25/20 at 8:00 am to The Nino
quote:
plate setter (do you have one of these?)
Yep I’ve got one of these. I think my problem was putting food on too early and adding too many smoking chips during the process. I was under the impression I needed white smoke pumping constantly lol
Thank you all this has been massively helpful
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