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.

Newbie mistake

Being a newbie, I keep thinking I need to add smoke to everything. This cauliflower looks good but the smoke was way overpowering. Lesson learned.  No wood chunks next time.

Woodbridge, Va.

Comments

  • td66snrftd66snrf Posts: 1,367
    I'm a believer in " you get enough smoke from the lump" camp myself. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • TheophanTheophan Posts: 2,127
    td66snrf said:
    I'm a believer in " you get enough smoke from the lump" camp myself. 
    For me, it depends on what I'm cooking.  Most of the time I don't use any wood chunks for chicken, and the little bit of smokiness from the lump is plenty!  (Though I like jerk chicken a little more smoky.)  But ribs, pork butt, brisket I want about as smoky as I can get them!

    We all have different tastes.  I can't say that really smoky cauliflower sounds very good to me, either.  Thanks, @PBandJ, for letting me learn from your experience!  :)
  • GregWGregW Posts: 1,722
    edited May 2017
    That's a lesson that I have learned and tend to forget when I'm learning to cook something new. I tend to smoke first and regret second. 
    I'm with @Theophan. ribs and pork can stand up to a lot of smoke, vegetables not so much.
    Birmingham, AL
Sign In or Register to comment.
Click here for Forum Use Guidelines.