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Too much smoke.....

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Unknown
Unknown
edited November -1 in EggHead Forum
I've been trying the method described in the manual to cook steaks on the egg (650 degrees, 2-3 minutes per side, and then shut down egg for 3-4 minutes), but the flavor seems too smokey for my wife's taste......am I doing something wrong or is there a better method?
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  • stike
    stike Posts: 15,597
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    Ty K,
    funny you mention this. i just posted below how i got turned off from this method after a few cooks.[p]you MIGHT be actually tasting bad smoke, rather than too much.[p]when you shut down all vents and finish-roast from the latent heat of the ceramic, you are sitting atop cooling lump. that lump is not burning efficiently because there's little or no oxygen in there.[p]your steaks may be dripping onto dying embers, and that fat will smolder and throw acrid smoke. it's not a real issue when you sear over bright-burning lump, because the fat is fully oxidized. but in a dying fire, i think it burns more sooty. and just as important, the smokey soot in a closed vent egg has no place to go. you are basically swimming in it.[p]try T-rexing. which is a high sear, take OFF the steak and shut the egg down to around 400, (with cracked vents). then toss the steak on to finish.[p]or try the X-ert method (which is T-rex backward). roast at lower temps (say 250/300) til you are within 15 degrees of your preferred 'done' internal temp. then immediately crank the fire up to sear temps, sear the steaks, and take them off maybe 7 degrees below desired temp. they'll finish cooking on the plate.
    ed egli avea del cul fatto trombetta -Dante
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Ty K,[p] Are you letting the smoke clear in the first place? Before the steaks go in the smoke should be invisible or a very light blue. White Smoke is bad..[p] I prefer the two egg method. I sear on one and roast on another, but that is not always an option..[p]
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  • Buzz
    Buzz Posts: 63
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    I agree with stike.[p]Smothering the fire with the steaks still on the grill is a sure recipe for nasty char taste.[p]Take 'em off. Let 'em rest while the fire settles down.
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  • stike
    stike Posts: 15,597
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    Celtic Wolf,
    dunno if you are a chip guy, either.
    i put in chips all throughout, so that if the fire wanders, i get some smoke much of the cook.
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
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    Thanks! I think I'll try the "take off and cool" method. OR, maybe I should talk the wife into letting my buy another egg!?!?!?!

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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    Ty K,
    Same thing for my wife. I found if I leave the daisy wheel off during the dwell period (just bottom vent closed) the smokey (what she calls bitter) taste goes away.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    stike,[p] Chunks, dry, 3 each.[p]
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