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Way too smokey

Tbonez3858Tbonez3858 Posts: 61
edited October 2013 in EggHead Forum
I cooked french's onion chicken tonight. I like smokey food but this was over the top. Anyone cooked the same meal a dozen times and one time it's just overboard with smoke flavor one time? I let the BGE warm up and the smoke had turned blue so I don't think I put the chicken on too soon. I'm wondering if I added too many fried onions and they soaked up the smoke or if I added too much egg and it was constantly dripping on the lump and smoking....any ideas?


  • EggcelsiorEggcelsior Posts: 11,030
    How did you cook the chicken? Raised direct, direct, indirect?
  • I cooked it raised indirect..
  • EggcelsiorEggcelsior Posts: 11,030
    Did you add wood? Poultry needs very little or the smoke can be overwhelming. Cooking direct can lead to burnt drippings but that probably isn't the issue but can happen without a drip pan.
  • No wood just royal oak lump...
  • henapplehenapple Posts: 14,076
    That's the problem... RO sucks...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • LitLit Posts: 3,551
    I don't like royal oak but I don't think it caused the smokyness problem. I use RO alot for high heat quick cooks cause its so cheap and I never have that issue. I would guess the chicken dripping on the plate setter maybe but I cook chicken indirect all the time with no drip pan and don't have issues with the drippings. Maybe you had wood left over in your lump from previous cook?
  • The OP used smoke color to determine the VOCs have burned off and the fire was ready. Personally I don't trust smoke color. My rule is simple: "If the smoke smells good, the food will taste good. If the smoke smells bad, the food will taste bad."

    The OP brought up the topic of over smoking. That doesn't apply here because he didn't add any wood for smoke.

    My "go-to" lump is made by RO. It doesn't suck. @henapple , you can insult me, but when you insult my lump, them's fightin' words!


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • I always wait for clear smoke. Especially with chicken
    XL   Walled Lake, MI

  • NPHuskerFLNPHuskerFL Posts: 9,918
    I'm also newby. Had same issue after brisket smoke (first cook on egg which was a 16 low and slow applewood smoke). Next cook I removed what was left of the applewood reused my lump and added some lump. I use BGE lump. Got egg to 500F-550F for probably 30minutes and food had little to no smoke. My wife likes smoke in bbq etc but not in apple pie. Go figure :-P lol
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Middleburg, FL
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