Lasagna question

clemsontyger97

So I make a pretty mean lasagna, but never done it on the grill and want to try it soon.   Main question is 1.  Is lasagna on the grill really that much different than oven  and 2.  What kind of, if any, wood should I add to the lump?

SGH

It's a personal choice of smoked vs non smoked. I like them smoked myself. I use either oak or pecan for smoking them. Just don't pour the smoke to it like you would a primal and all will be well. 

SGH

Just a note, if you like smoked cheese, you will probably like smoked lasagna. If you don't like smoked cheese, then you probably won't like smoked lasagna either. 

Wolfpack

@SGH is on track- another way to get the flavor is to cold smoke some cheese and use that. I prefer it done this way as you get the smokey flavor throughout and not just on the surface. 

Either way way I think you will enjoy it- just go light on the smoke. 

Zmokin

I made spaghetti once using left over smoked meatloaf.
I had loved the meatloaf, but I felt it ruined my spaghetti, which I really like my spaghetti sauce I make.  I just didn't like it mixed with smoked meatloaf meat.
So my opinion is smoked italian cuisine doesn't fit well with my palate, YMMV.

SmokeyPitt

I really enjoyed lasagna on the egg.  I don't use any extra smoking wood and I think the egg brings a bit of wood fired flavor.  

The way I did it was I kept the lasagna covered with foil the first half of the cook, uncovered the second half.  This way I had a nice clean burning fire.  I find smoke flavor really "sticks" to cheese so it doesn't take much. 

DoubleEgger

I"d try it without adding smoke wood and then add on the next go around if you feel the need. It all depends on what kind of lump you are using. 

Wolfie51sb

We've found that the lump adds enough smokiness that there's no need for smoke wood. My daughter is just so-so on lasagna cooked in the oven but is a big fan of it on the Egg. 

Terrebandit

I use my egg for just about everything that I could bake in the oven. Lasagna is a favorite of my family on the egg and so are a variety of quick breads that I bake on there. 

Focker

All personal preference and some good advice thus far in the thread.
When I bake on the egg, it's lump(usually RO) only, no wood.

Like stated, try no wood, and go from there. 
If you do decide to add wood, one chunk of a lighter fruit wood is plenty.

I too, cover with Pam sprayed foil so the cheese and parm do not stick, and remove 30 minutes in.  Buys time and evens things out, keeping the cheese from overcooking on top before its fully cooked.   

350-375 indirect, an hour maybe a little longer if at 350, until it browns slightly.  

EggNorth

Making lasagna this weekend.  I fry the hamburger and onions first with a little smoke, which gives the lasagna a nice flavour.

SciAggie

Wolfie51sb said:

We've found that the lump adds enough smokiness that there's no need for smoke wood. My daughter is just so-so on lasagna cooked in the oven but is a big fan of it on the Egg. 

^^^^^^ This is the feeling at my house.

CheeseheadIllinois

Agree with SciAggie.  The lump charcoal is sufficient.  Texture is great.  Taste is better.  And, the novelty of cooking lasagna on the BGE is the best.