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Smoke

SeideggerSeidegger Posts: 73
edited 10:36AM in EggHead Forum
If you want to cook your meats or bread/sweets with very little to no smokiness to them, is there a good time of lump charcoal to buy, or is it all about giving the egg a large amount of prep time to burn off to a clear/clean smoke?

Is it possible at all?

Comments

  • fishlessmanfishlessman Posts: 22,711
    wait for the smoke to almost disapear and smell good is most of the battle. some lumps like wickedgood give less of a smoke flavor but its mostly waiting for the lump smoke to disapear and smell right.
  • Celtic WolfCeltic Wolf Posts: 9,773
    Clean Lump, let the temp stabilize and the smoke clear.

    Cook indirect. With meats make sure there is a drip pan under it and the pan is elevated off what ever is blocking the direct heat.
  • jeffinsgfjeffinsgf Posts: 1,259
    Wait for the charcoal to be fully involved (can't see any black edges, just glowing ember and white ash) and start out with a squeaky clean Egg -- as in no soot or grease in the dome, body, fire ring or fire box. An extra hot cleaning fire should prep your Egg for a smokeless (or nearly so) cook.
  • Use your oven :laugh:

    Let the lump burn clean and it imparts a nice mild smokey flavor that everyone seeks.
  • vidalia1vidalia1 Posts: 7,092
    Also clean your grid off to eliminate any old burned skin from previous cooks....
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