Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Way too smokey

Tbonez3858Tbonez3858 Posts: 66
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?

Comments

  • EggcelsiorEggcelsior Posts: 13,420
    How did you cook the chicken? Raised direct, direct, indirect?
  • I cooked it raised indirect..
  • EggcelsiorEggcelsior Posts: 13,420
    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: 15,624
    That's the problem... RO sucks...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • LitLit Posts: 6,461
    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, MI

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

  • NPHuskerFLNPHuskerFL Posts: 15,767
    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 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
Sign In or Register to comment.
Click here for Forum Use Guidelines.