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Beginner's question

MDHogMDHog Posts: 43
edited June 2012 in EggHead Forum
New BGE owner (after a long time cooking on gas), did my first trial tonight (simple, burgers). 

Burgers turned out great but too smokey for spouse and kids. This was just with lump, no chips/chunks. 

I think I probably didn't let the initial white smoke from the lump "burn off" enough before starting. 

Should you wait for the white smoke to die down before putting food on?


Comments

  • YEMTreyYEMTrey Posts: 3,721
    edited June 2012
    I'd be interested in this answer as well.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • NewportlocalNewportlocal Posts: 474
    What others do is what they do. I wait for the white smoke to clear. If the smoke smells good to you it will smell good on the food is my rule.
  • YEMTreyYEMTrey Posts: 3,721
    Could you cook the burgers with the dome open?
    XL and a Mini Max Egg in Cincinnati, Ohio
  • BYS1981BYS1981 Posts: 2,450
    I had the same problem and let the smoke turn clear before cooking my food.

    I have never cooked with dome open, but it is possible sure.
  • unit26unit26 Posts: 53
    I cook with the dome down and I wait until no smoke is visible.  
  • New BGE owner (after a long time cooking on gas), did my first trial tonight (simple, burgers). 

    Burgers turned out great but too smokey for spouse and kids. This was just with lump, no chips/chunks. 

    I think I probably didn't let the initial white smoke from the lump "burn off" enough before starting. 

    Should you wait for the white smoke to die down before putting food on?


    yes.
    Keeping it Weird in the ATX
  • Could you cook the burgers with the dome open?
    not recommended. If you let the smoke clear, you will be fine. the entire premise of cooking on an egg is to use the dome for convection. If you cook with the dome open, you just wasted $1000+


    Keeping it Weird in the ATX
  • ribnrunribnrun Posts: 174
    I agree with the Texan. Let the smoke run clear. I try to leave the small vents on the daisy wheel completely open and control temp with the bottom vent. Seems like this can cut down on the amount of smoke by allowing for more complete combustion. If you choke the fire it does not burn well and makes some pretty acrid smoke.
  • I agree with the Texan. Let the smoke run clear. I try to leave the small vents on the daisy wheel completely open and control temp with the bottom vent. Seems like this can cut down on the amount of smoke by allowing for more complete combustion. If you choke the fire it does not burn well and makes some pretty acrid smoke.
    I let mine go for 15-20 with the dome open. Then choke down to temp. No acrid smoke taste at all, very smooth. Just beware of flashback when choking a hot fire.........unless you don't like eyebrows :))

    If you don't know what flashback is, ask now and save yourself a scare




    Keeping it Weird in the ATX
  • ribnrunribnrun Posts: 174
    CT: when you have meat on, so you still have the fire choked, or do you open the vents up? I was meaning to say that when the meat is on, I prefer to have my daisy wheel vents open and close the bottom down to keep temp under control. I don't try to control the temp with the daisy wheel.
  • CT: when you have meat on, so you still have the fire choked, or do you open the vents up? I was meaning to say that when the meat is on, I prefer to have my daisy wheel vents open and close the bottom down to keep temp under control. I don't try to control the temp with the daisy wheel.



    When I say choked, I mean get down to the temp you want to cook. I do control with the daisy. I've heard it's easier not to but I've done from the beginning so that's what I do. I know guys like Mickey say to just take the daisy off and control with the draft door but I control everything with the daisy.
    Keeping it Weird in the ATX
  • gte1gte1 Posts: 376
    edited June 2012
    Since reading a while back to go without the daisy wheel for everything but low and slows, I have used this method ever since and love it. I believe it has cut down on unwanted smoke flavor also.

    George
    George
  • brentseebrentsee Posts: 99

    I'm pretty new at eggin but I sort of agree with Cen Tex about the daisy - The egg is very similar to an oven and i wouldn't cook anything in the oven with the door 1/4 open  I guess you may be right on too smokey.. but I enjoy the flavors that way

     

     

  • NewportlocalNewportlocal Posts: 474
    I cook with the daisy off unless I need temp really low. Don't think there is a right or wrong way just different approaches but would be interesting to see if temp is really the same through different heights in the dome with temp probes with daisy off vs on with equal temperature at the grill height.
  • BYS1981BYS1981 Posts: 2,450
    Since reading a while back to go without the daisy wheel for everything but low and slows, I have used this method ever since and love it. I believe it has cut down on unwanted smoke flavor also.

    George
    I am with George - if I am not doing a low and slow generally I cook with no daisey wheel.
  • I'll try it this weekend. Interesting....but I love smoke so we'll see


    Keeping it Weird in the ATX
  • MickeyMickey Posts: 17,590
    Could you cook the burgers with the dome open?
    not recommended. If you let the smoke clear, you will be fine. the entire premise of cooking on an egg is to use the dome for convection. If you cook with the dome open, you just wasted $1000+



    Very well said =D>
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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