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Egg prep question??

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Rafter R
Rafter R Posts: 120
edited November -1 in EggHead Forum
After cooking a low and slow ... how do ya'll prep the egg for a higher temp cook w/o getting that burnt fat smoke smell into the next cook?

I tried pizza after an L&S and it had hints of burnt drippings smoke. I tried cookies this time post L&S and just let the egg "burn" dome open for awhile. That seemed like a waste of good lump to me, but if that is the way then that's what I'll do. Your various solutions will be appreciated.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    I catch all the fat/drippings in a drip pan, so no fat on the coals to worry about.
    The Naked Whiz
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  • Eggsakley
    Eggsakley Posts: 1,019
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    Typically on a L&S I am cooking indirect with a drip pan involved, as the NW said. Probably the only way to remove the drippings is to burn them off so that the flavor is not effected. Not really a waste of lump, but rather a necessity when not using a drip pan. Sorry for not having a better answer.
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