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Help Don't want smokey taste all the time

edited 10:47PM in EggHead Forum
I would like a simple flavor without the smoke. Can it be done with dome closed? I cooked a chicken last night and it was a smoked flavor. I will be doing steak tonite and hope it will taste like the first time I cooked on the BGE. Since then I have smoked Ribs, and other foods for lengthy periods. I am leaning on using the BGE as a grill with Dome open for chops, steaks, fish etc.


  • Nature BoyNature Boy Posts: 8,417
    Larry Schwartz,
    When you are cooking with charcoal, you will always have a slight wood smoke flavor. My wife also prefers very little smoke. Here is couple things you can try.[p]Try using smaller loads of lump, and getting a real hot fire, so all the coals are burning, then close the bottom vent to 1/4 inch or so, and leave the cap off. When the fire settles down, and the smoke thins to near nothing, you are ready to roll. this is what I usually do for direct cooks.[p]I have also found that cooking indirect at 400 creates a nice environment for chickens, with less smoke. [p]Couple things for you to try! Have fun in your quest, and enjoy eating your mistakes![p]Beers
    Twitter: @dizzypigbbq
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  • Get a gas grill.
  • mollysharkmollyshark Posts: 1,519
    Larry Schwartz,[p]Are you using those firestarters to get it going? I've found if I don't let them burn all the way out before I put on whatever it is I'm cooking, a different taste gets imparted. Smokey? Maybe it comes across that way, but not in a good sense. If you're using those, try letting them burn all the way out first. If not...well, we'll keep thinking!
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