Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

harsh smoke flavor

RafterdudeRafterdude Posts: 39
edited 6:21AM in EggHead Forum
Harsh smoke flavor.
Did some ribeyes right after doing some burgers for the teenage xbox overflow last night. Noticed the egg was smoking more than usual, the steaks were also flavored more than ususal. Could this have been due to the fat off of the burgers? Currently using bge lump with great results, so far. I guess the fat from the steaks could have caused this?


  • Nature BoyNature Boy Posts: 8,457
    The fat dripping from burgers can cause a choking thick smoke, but so can a fire that is not fully established. Was the smoke from the fire cleared up mostly when you put the burgers on?? When your charcoal fire gets established, the thick smoke will clear and thin considerably. This is when to put your food on. If you did this, then most likely the thick smoke you got was fat smoke.[p]The smoke from the fat has a totally different flavor, and does not taste like wood smoke. Did you notice the flavor of the smoke? [p]Not sure if this helps, but we'll get it fingered out!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • glennglenn Posts: 151
    I find that the egg smokes a lot if it isnt up to temp
    (400 deg or over) even if there is lots of smokin chips it clears up after 400 deg if the egg isnt hot enough or the fire hasnt got established the smoke will be very heavy and taste overpowering in the meat when I am "grilling" I leave the daisey wheel off and adjust the temps with the bottom vent that helps to evacuate a lot of the smoke out of the dome.
    just my thoughts

  • jwitheldjwitheld Posts: 284
    if using smoking wood bware the bark, mesquite bark produces gobs of smoke but leaves a nasty taste/smell.
    hickory bark or even the nuts in the green husk can be used but use sparingly, it will leave a black goo if you go to much.
    just beware green woods and bark

  • JoderJoder Posts: 57
    Rafterdude,[p]I'm learning same thing the eggsperts have been saying.
    I recently added some coal to a dying fire and it smoked heavily until the new fire got going. The chicken that was on it tasted horrible.[p]As the others have said, the smoke clears once the coals heat up - so, I'm going to wait before putting on the meat.

  • RafterdudeRafterdude Posts: 39
    Nature Boy,joder, jwitheld, glenn,
    Thanks for the input. Will make sure the fire is up to temp and keep a closer eye on the lump. Thanks for your input!
    Tap er light

Sign In or Register to comment.
Click here for Forum Use Guidelines.