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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Waiting for the Blue Smoke - Part Deaux

Teefus
Teefus Posts: 1,260
in EggHead Forum
Original thread here

I've been having issues with "off flavors" when doing chicken. In a nutshell, I was getting a sour smoke flavor, with hints of petroleum and creosote. :o    I wasn't sure if I had some bad lump, or just wasn't waiting long enough for the smoke to clear up.

I gave it another whirl this weekend, and spatchcocked a chicken. I got a little inferno going and let the lump burn extra long this time with the lid closed and all venting wide open. When the thermometer was heading North of 700* I added the plate setter and throttled it back to 350*, then let it sit and cook for 30 minutes. I added my bird and drip pan, and hoped for the best. It was falling apart done in a couple hours, and had a sweet delicate smoke flavor. I guess I just change my approach going forward. I thought I was waiting long enough for the nasties to clear out, but I guess not.
Michiana, South of the border.
· Share on FacebookShare on Twitter

Comments

  • Theophan
    Theophan Posts: 2,656
    You've proved something, I'm just not positive what.  Maybe you're right, and it's "nasties" in the lump.  I'm reluctant to believe that it could be creosote or some other "nasties" built up on the walls of the Egg, but that doesn't mean it couldn't be it.

    I really can't believe that you have to go up to 700° to burn off VOCs (volatile organic compounds) from the lump.  It might be worth searching this forum for some of the many lengthy discussions about VOCs.  Some of them had information from people who are very knowledgeable experts about that topic.

    And I forget whether you've tried it or not, but it really might be worth trying Rockwood lump, if you  haven't.  Many people here find it the most "neutral" lump charcoal, has very little "bad smoke," and that what there is burns off much more quickly.

    (I'm not trying to say you haven't solved your problem already, just that I'd hate to have to raise the dome temp to 700° every time I want to cook chicken, and am hoping there will be an easier solution than that.)
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,896
    Thanks for the follow-up.  Congrats on the great out-come.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Teefus
    Teefus Posts: 1,260
    Theophan said:
    You've proved something, I'm just not positive what.  .....

    (I'm not trying to say you haven't solved your problem already, just that I'd hate to have to raise the dome temp to 700° every time I want to cook chicken, and am hoping there will be an easier solution than that.)
    I may not have to go that hot, it's just that I did this time. It came up to temp quick. The larger point (I think) is that much more surface area of lump was involved. Previously I'd lite a small area (maybe too small) and the pile of lump would burn like a candle. This time I lit a larger area, and that drove off VOCs quicker. Opening up the egg the next day revealed that I didn't really consume any more lump than with the previous approach, even though more of the pile showed evidence of involvement.
    Michiana, South of the border.
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    It has always been my understanding that VOCs are burned off by HEAT, not flame. IOW, all lump doesn't have to be burning, it just has to be heated by the lump that IS. LOL, 700° should do it. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • havertyj
    havertyj Posts: 118
    The first couple of times I cooked, my wife did not like the smokey flavor. Since then I have burned at higher temps after getting the first 4 or 5 done with low temps to break in the BGE. Since burning with higher temps, she has enjoyed the flavor.

    Personally, I liked the smokey flavor early on at the lower temps, but cooking for us both. :)

    Thanks for sharing as that is interesting. I have not done a cook longer than about two hours so far, but I made a mental note to go high heat to get it ready and then throttle back on the heat to do a all night cook. Hoping to do one soon!

    ♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
    · Share on FacebookShare on Twitter
  • The_Stache
    The_Stache Posts: 1,153
    Reasons to use a chimney to start your charcoal!!
    Kirkland, TN
    2 LBGE, 1 MM


    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,656
    The_Stache said:
    Reasons to use a chimney to start your charcoal!!
    I'm not sure this will make any difference unless the charcoal in the chimney is the only charcoal in the Egg.  If you're adding the lit coals in the chimney to cold lump in the Egg, you'll still have a period of time to burn off the VOCs in the cold lump.  For me, everything just works better in the Egg if I have a LOT more charcoal in it than a chimney will hold.
    · Share on FacebookShare on Twitter

Categories