Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Baking bread/Holiday meals - Reduce Smoke flavor

For the holidays we want to try and bake some breads in the Egg.  Should be fairly simple - make the bread dough - set the Egg at desired temp/indirect and let it cook.

Question is does the bread come out with a smoky flavor?  How can I reduce the smoky flavor? Also now that winter is coming we may want to try some more "Holiday" type meals that we do not want to taste like BBQ.

Any ideas?

I use Royal oak (Red) exclusively as that is what is available locally (Besides that Cowboy or Frontier junk).

LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


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