I just completed my first cook on my new XL egg in preparation for a party we're hosting on Saturday. I did a whole trout and a king salmon fillet.
After reading all about the egg (and tasting the results from a friend's), I had extremely high expectations for the results. Now the fish was as moist as I had expected, which was great. However, it was infused with a rather acrid smoke flavor that I didn't expect. I didn't add any wood chips, just the charcoal.
One thing I'm wondering is if it's because of all the fresh charcoal. In fact, because it's an XL egg and I was cooking at only 350-400 degrees for an hour or so from first light to extinguish, most of the charcoal didn't even start to burn. Does the charcoal give off more smoke when it's first catching? Could that be the issue?
I don't know that the smokiness would have been an issue with other foods; it's just that fish is so subtle, the smoke (and it wasn't good smoke like alder, but more like a cross between campfire and cigarette) detracted from the flavor.
Does anybody have any advice for me? Is that just part of life cooking with the egg? Should I plan on using wood chips to mask the underlying charcoal smoke? Will it get better once more of the charcoal has burned?
Any advice would help. I'm trying to figure out what to cook tomorrow.