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Anyone's wife taking a little bit to warm up to smokey taste?
Comments
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Not necessarily.. I guess some people just don't like BBQ the same as others lol.. I get the occasional.. "You're BBQ'ing AGAINNN?" Question from my girl.. But she still eats it and enjoys itLarge BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
No! Have you done pork butt, brisket, spatched chicken, wings? That would suck man.Sandy Springs & Dawsonville Ga
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RO lump is smoky. Not a bad thing if that's what you are after but there are some more smoke neutral lumps out there. Rockwood is my favorite but there are others. Wicked good is another but they source wood from some very sensitive deforestation areas down in s. America so I won't use them. Rockwood is all sourced in Missourri.Keepin' It Weird in The ATX FBTX
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I really don't want this to be another lump thread, but if you really need to try Rockwood. If nothing else but for porkloin, chicken and turkey. The difference really is noticeable.Slumming it in Aiken, SC.
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The wife did complain at first, as she was used to meals from the Traeger for past 10 years. Not much smoke from the pellets, regardless of flavor used.
Told her she could do the grilling & outdoor cooking from now on.
Suddenly she loves the food off the egg. I do use a more neutral lump nowadays (no more RO), but still use apple wood for smoke flavor. I guess all the comments from the neighbors on the smell and the flavor of the food must have convinced her it was "good stuff" LOL.
You just got to "educate" her in the fine culinary arts of foods created on a ceramic grill.
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I almost always use Royal Oak because that is what I can get without paying more $$$$$ than I care to for lump. Royal Oak usually has some pieces that are not completely carbonized and they will give your food a very smoky taste that is not very good. I'm very careful when I dump it from the bag into my eggs and look for them, they are not black in color and more of a brown color and when lighting with my map torch they will smoke like crazy and have an orange flame. I take them out before lighting and when I see the smoke or flames. Yes it is a pain in the A&$ but for the money it works for me. Like others have said other brands are much better. I also never put food on the egg until 30 minutes or more have passed from the time I light the lump.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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You may be putting the food on before the smoke is 'good'
lean in and smell the smoke coming out of the top. If it smells good, it'll taste good
Or, if you are like a lot of the Nancys around here, put your hand over the chimney and then smell your hand.
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Only thing my wif has not particully like was peach cobbler. Otherwise all good here.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
There are lumps that are more flavor neutral. Try one of thoseXL & MM BGE, 36" Blackstone - Newport News, VA
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I have found that women (in general) have more sensitive taste buds than men and a guy that has been grilling/smoking (and some one us drink a few beers while do so) all day can easily under-estimate the smokiness of the food when it's done. I cook for three generations of women in my house and adjust the smokiness and spiciness to please them all. Like mentioned before, make sure your smoke is right before putting the meat one.
One option is to wrap some of the food if it's a long cook.
Allen, Texas LBGE, Orange Thermapen (fastest and easiest to find) -
As everyone else said - get a different lump - Royal Oak (and BGE brand) are two of the smokiest you will find. Make sure you burn it until it is clean - I switched to a weed burner to light and I think that helped too. I always load up heavy so the next couple fires are on lump that has had extra time to off gas the VOCs.
You said pork tenderloin, but was it marinated/sauced/dripping on the coals? I find fattier cooks (and even drippings can make nasty smoke so I cook indirect or raised direct a fair share.
Toronto, Canada
Large BGE, Small BGE
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If you are getting "too smokey" of a flavor and not adding either smoking wood or burning off chicken fat on your lump, something is wrong. I've said it a million times, people bake wonderful breads and such in their eggs with no smokeiness. Some brands are without question easier to obtain "clean" burning or neutral flavored. I wonder though if you have adequate air flow or maybe you get the fire hot and then choke it down to obtain your temp. These practices will result it bad smoke flavor. Keep at it. Great, and I mean great, food is achievable for you.
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overwhelmingly when new users on here say their wives don't like the smoky taste, when you ask what lump they are using they are still using their bag of BGE lump (royal oak) that came with their new egg. I got a bag 2 years ago when I got my 2nd large and couldn't believe the difference in smokiness between rockwood and BGE lump. Again- not hating on RO or BGE lump but they are definitely on the smoky side of lumps that I've used.Keepin' It Weird in The ATX FBTX
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I've had several friends over for dinner who have eggs of their own and both spouses have said they prefer my cooking because everything my buddies cook "tastes the same". I don't do anything different except use Rockwood.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
you really want to concentrate on how the smoke smells verse how it looks. also hotter fires produce less smoke taste, you can cook a pork loin over 400 degrees easily in an egg cooked on a raised grid directly over the coals. sometimes setups are the problem
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Have you ever done a clean burn out? Perhaps her sensitive tastes are being triggered by a build up of creosote inside your egg.Re-gasketing America one yard at a time.
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Jeremiah said:I really don't want this to be another lump thread, but if you really need to try Rockwood. If nothing else but for porkloin, chicken and turkey. The difference really is noticeable.
Huh.........
Wonder what my great State is up to now?South SLO County -
@SoCalWJS- it's your Prop 65 requirements that are keeping Rockwood out. @stlcharcoal (the man behind Rockwood) is frequently on this forum so he can provide more details but you have done it to yourselves.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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SoCalWJS said:Jeremiah said:I really don't want this to be another lump thread, but if you really need to try Rockwood. If nothing else but for porkloin, chicken and turkey. The difference really is noticeable.
Huh.........
Wonder what my great State is up to now?
It's your great state's Prop 65. We could comply with it, but with as busy as we are, we have more business that we can handle in 49 other states that don't have special rules. Even if we could take it on, I doubt we would sell enough to offset the cost of keeping an environmental attorney on retainer to monitor Prop65 and our compliance. Sorry, per our counsel, the risk vs. the reward is just not worth it right now. If anything ever changes--whether it be Prop65, tort reform, or our supply--then we'll definitely take another objective look. -
If my wife objected to smoke flavor I think I'd take that as a sign that she wanted out.
I'm not married though, so definitely don't listen to me.
Phoenix -
I know this will sound very strange but I generally use RO for most cooks and the wife and daughter complained about smokey chicken. Someone suggested adding 1 apple wood chunk and they no longer complain. By the way, I recently switched to Wicked Good and despite it being hard to light, very happy with it. Still use the 1 chunk method.
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When it is too smokey for SWMBO, I usually suggest she follow up with something salty/creamy . . . then I duck.
Happy Friday.It's a 302 thing . . . -
Even using RO, you should be able to cook with minimal smoke taste. Many people bake desserts or pizza using RO without smoky taste. I prefer Rockwood, but there's other clean lump available. Reevaluate your fire to get it burning cleaner. When I'm doing foods/desserts that easily take on smoke, I take the daisy wheel completely off and control the fire from the bottom vent.
Look at the lump reviews from http://www.nakedwhiz.com/ceramic.htm to see if there's something better that's close to you.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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