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If you followed the guidance from BGE then that is the likely source of the heavy smoke taste. I had the same problem the first time I cooked steaks and quickly found different methods-
Check out this link for some good suggestions: http://www.nakedwhiz.com/recipes2.htm#beef
Also the search function will yield other ideas-and if not found here, try www.greeneggers.com .
it took me a while to really figure it out. let the smoke go clear, and then still wait 10-15 minutes, My wife hated the not-good smokey taste of foof until i figured it out. Now, my chicken, steaks, pork tenderloin is the best. I find the taste from the lump is all i need, I rarely use smoking wood, other than pecan for my pork but or ribs. Chicken and Turky just take on too much of the smoke taste for my family's likes and even mine sometimes.
I use the egg and my outdoor oven. I cooked a chicken last nigth in the Vee roaster, not much different than a Turkey, came out great.
My kids are home from collegge and they are pretty disappointed in the dorm food, every piece of meat is overcooked. and dry.
stevesails, your kids got meat? Why, when I was in college..... )
Don't care who ya are ... that there is funny!
Thanks for the chuckle
well it is dried out chicken at best or overdone something else. we called it Mystry meat.
The Breast meat was so moist last night i couldnt believe it. . On a vee rack with celery, apple, onioon and some lemon in the cavity. with some dixxy dust raging river on the outside.
It was good stuff.