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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Too Much of a Smokey Flavor
First week using the egg. So far I have cooked chicken wings, pork roast, a brisket, and more chicken wings. The first 3 cooks I did I used soaked Maple chips which came out really good.. For the brisket I did a 7 hour slow cook at about 200 degrees which was cooked almost to perfection, the problem however was I felt it had too much of a smokey flavor. Someone even commented and said "it tastes like a camp fire" lol. Everyone still seemed to enjoy it though I personally was disappointed because I thought it had a 'camp fire' taste as well. (i may have used the wrong wood to smoke with, I used what I thought was a OAK log that I cut up in to small pieces but it may not have been) The following day I cooked chicken wings again without the wood I used the previous day, I went back to the soaked maple chips and again I felt the smokey flavor was too powerful like the day before. Does anyone have any idea what I could be doing wrong or what I can do to get a good smokey flavor not "camp fire".