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new 2 smok'in

fuhgedabouditfuhgedaboudit Posts: 24
edited 5:50PM in EggHead Forum
Hey All,
I'm about 1 month into my large BGE and just did a spatchcock. I used a piece of apple wood. The size of the piece was about 2x the size of a remote care door opener.
The chicken has a 'hammy' flavor. Am I doing it right or am I doing it wrong? Is hammy good or bad?
Thanks

Comments

  • fuhgedaboudit,[p]Chicken sucks up the smoke like mad. If you don't like smoke flavor.. don't add extra smoking wood. Also, different brands of lump produce various degrees of smoke flavor. Lower temp/longer cooks also produce a smokier end product.[p]For chicken, I use a lump that has very little smoke output (Cowboy or Wicked Good) because my wife hates the taste of smoke. So, I prefer to cook it faster with more heat, and I rotate the chicken and stack it as it cooks. Rotate and stack. Spatchcocked I would flip it, and rotate the grill on a regular basis... But I prefer cooking chicken pieces.

  • Mike in MN,[p]Thanks. I apppreciate your feed back.
  • fuhgedaboudit,
    Make sure your fire is well established before you put your meat on. The smoke should be a wispy blue trhead. If you still are seeing heavy smoke your cook will have a heavy smoky taste.[p]Mike

  • fuhgedaboudit, may i recommend that you let the charcoal burn until it's white smoke o almost non existent and then cook your chicken and then experiment by placing one chunch of yor favorite flavor. If you like mesquite chicken then mesquite. You like it a little sweeter try apple,cherry until you fine the one for you. The end of the lesson experiment. also you did not mentioned if you added seasoning, did you use a recipe of the forum? TRY TNW or Wess b's to get started. LOL

  • Steeler Fan,
    I used dizzy pig ragin river rub. Also, I basically followed naked whiz's recommendations. Although I do not yet have a raised grid. I did purchase and extra porceline grid for $15.00 and plan to get some 7" stainless steel bolts and make a raised grid. There was some 'charring' on the bottom of the chicken and I expect this will not happen on a raised.
    Thanks for your insight. Next time I'm gonna try it without adding wood or wait until the smokes cleared a bit.
    Thanks

  • fuhgedaboudit,
    Standard advice around here is
    - fill it up to the top of the fire box
    - let the smoke run clear
    - Ask here often and post picures
    - check out these web sites...[p]go here http://www.dizzypigbbq.com/
    and here http://www.drbbq.com/
    and here http://hawaiiguava.com/
    obviously here http://www.nakedwhiz.com/ceramic.htm
    here to http://playingwithfireandsmoke.blogspot.com/
    tri tip here http://www.eggsbythebay.com/Recipes.php[p]This is an incomplete list, but others will chime in...

  • fuhgedaboudit,
    You've received good info here. Let your fire burn clean before putting the meat on and try cooking without smoke first before experimenting with smoking woods.[p]I've never (intentionally) used smoke on chicken because it is so susceptible to smoky flavor. That said, I have noticed that apple wood used for smoke when cooking beef creates a "hot dog" taste in the beef. Could be a contributor to your "hamminess".[p]For chicken I'd recommend starting with DP Shakin' the Tree, DP Tsunami Spin OR Cavenders greek seasoning.

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