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Topic History of: smoky taste
Max. showing the last 6 posts - (Last post first)

Author	Message
Dr. Jim	Jill,I bought my egg over a month ago and one of the first things I noticed was how wonderful the smoky flavor was, even for things where I didn't add any soaked wood chips. The advice given to let the charcoal burn until there is little or no smoke coming out will go a long way to keeping your food, more or less, smoke free. The other advice about port being a very mild meat is certainly true. Some cuts have more flavor than others. One of the great things about the egg is that it is open to a lot of experimentation; more so than many other smokers/cookers, etc. Who knows, maybe you'll find yourself liking the smoky taste. I sure do.
Flashback Bob	Jill, I'm not big into smoke and my family outright hates it. That said I want you to know that I've baked bread on the Egg many times and everyone loves it! I baked a blueberry Pie once but I had some leftover drippings on the coals so the pie picked up a little smokiness. I will try again. I agree with everything said previously and would like to add that I always allow 20 - 30 minutes for it to burn clean. I use the starter squares too, but the paper towel/Vege oil thing works incredibly well. Some foods are more forgiving (red meat and pork) than others (chicken and bread) when it comes to smoke. Your pork may have been mild flavored so it lacked pork taste and picked up the smoke. I have found some pork to be too mild (bland) which produced disappointing results. With tenderloin, i think a lot depends on the preparation. The change from gas does require some getting used to. In my first year with the egg I pulled out the gasser a couple times for a quick cook. I was amazed at how disappointing the results were. I don't bother anymore. Instead, after the weekend I'll make sure I have plenty of used/leftover lump in the Egg so I can do a quick cook after work if I want. The \"used\" lump burns clean quicker but doesn't burn as hot.
Georgie	Jill, I am also a new egger (maybe just about 10 cooks under my belt now) and I just wanted to say that the advice everyone already gave seems right on. My first cook (chicken breasts) was very juicy, but VERY smoky (and I didn't use any chips either). I was worried that I had just blown a lot of money on something that would produce food I really didn't want to eat. But never fear, follow the advice from the other posts about letting white smoke burn off, etc., and you will be good to go!
RVH	Jill, the Whiz is spot-on about Cowboy brand lump. When one particular friend comes over for egged food,I always use Cowboy, because he is hyper sensitive to the smoke taste. Also, like everyone says, make sure that thick, white, neighbors-are-calling-the-Fire Dept smoke is gone before tossing on the food. I found everything I needed to know about lump from the Whiz's website. I think he has too much time on his hands. Good luck with your next (I'm sure it will be)delicious cook.
The Naked Whiz	Jill, Another thing to try if all else fails is to try using Cowboy charcoal. It is somewhat less smoky than others. Many people report less smoky taste using it. TNW
stike	Jill, there's 'good' smokey and 'bad'. sometimes it's a question of too much 'good' smoke, but since you aren't adding chips, it probably isn't that. could be one of two things that occur to me. one, if a starter cube isn't engulfed in flame, and getting good oxygen, it will sit there and glow and smolder, sending off puffy white smoke. you need to blow on it to get it flaming again, or just wait for the lump to overtake it and burn it off. also, it can't really affect food taste, unless you put the food on while the wax starter is still not fully consumed, and you'll never do THAT twice. the other cause can be putting food on before you have a fire going at your desired temp for \"a little while\". how long? i dunno. i find that it's only ten minutes or so. other wait a half hour... that gives the lump time to ignite fully and hot enough that the smoke coming off it doesn't have as much un-consumed stuff in it. think of a candle. when you blow it out, that little glowing coal isn't hot enough to efficiently burn the wick, so it smokes like crazy. it's still lit, actually, just a poorly performing fire. a lit candle will more efficiently combust the wick, and so there's much less smoke and more light. knowutta mean?