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Smoked Chocolate Brownie - not smokey! Did the chips "burn out"?


I tried to make Nic Williams' recipe of Smoked Chocolate Brownies (except I used Pecan not Apple chips), and followed it pretty accurately.  However, although it was very, very nice indeed, they were not smokey.  You couldn't really tell it was cooked on the egg.

I am pretty new to the Egg and wonder if one of the reasons was that I put the chips on too early.   I lit the lump a good couple of hours before I baked in order to guarantee a good stable temperature (which I achieved).   And I put a handful of chips (not soaked) onto the lump about an hour before I baked.

Any thoughts? 

Too little chips?  Too early on?  Should have soaked?

Thank you.



  • Photo EggPhoto Egg Posts: 7,900
    edited September 2017
    Chips are ok for fast higher temp cooks. Not as good for lower temp cooks as the few in the high heat area burn out and the others never burn.
    Try 2or3 wood chunks next time and don't soak them in water.
    Thank you,

    Galveston Texas
  • shtgunal3shtgunal3 Posts: 4,005
    If you put the wood chips on an hour before the brownies the chips were long gone before you started cooking.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Ah thanks. That's it then. 

    I put them on that early because I read somewhere that you need to wait for the white smoke (which tastes bitter) to disappear and the blue smoke to appear (or vice versa?) and that that takes an hour, but I thought that sounded odd.  

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