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Too Much Smoke?

I kind of blew it last night with some chicken parts (legs and thighs).  To me they were pretty good but I probably overdid the apple chips in a smoker and did not have the patience to wait until the smoke was "clear" coming out of the dome.  Well while the result was fine if you REALLY,REALLY like smoke my wife was not so inclined.

I now want to do a duck.  Is the only way to do it either rotisserie or indirect?  I would imagine that to be true just because of the enormous amount of fat.  If indirect can I avoid an overwhelming smoke flavor?

Thanks.  And thanks to all that helped me begin to get the hang of Egging
Weber Gas,  Large Big Green Egg 

I am going to gain way too much weight now that I have a LBGE.

Comments

  • Poultry is best with an extremely light touch of smoke. Extremely light.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • OhioEgger said:
    Poultry is best with an extremely light touch of smoke. Extremely light.
    OK, got that.  But how is it avoided?  Pretty much how I had pointed out that perhaps too many chips and too much smoke when first put in the Egg?
    Weber Gas,  Large Big Green Egg 

    I am going to gain way too much weight now that I have a LBGE.
  • WoodchunkWoodchunk Posts: 638
    edited December 2017
    Why don't you try smoking with no wood chunks/chips, just the lump. That right there will give you some smoke, maybe all you need.
  • What @Woodchunk said. I had this issue the first couple of times with poultry. Just using the lump alone (or a chunk/small handful of chips) will probably give you what you’re looking for. 
  • nolaeggheadnolaegghead Posts: 26,640
    Regardless of if you add, or how much smoke wood you add, wait for the fire to stabilize and you are getting good smoke.  Bad smoke will make your food taste like an ashtray.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 22,980
    if im going for a bbq duck, not a med/rare cook, its 220 dome, raised grid direct 4 to 6 hours til the skin gets crunchy. unlike chicken there is enough fat in a farm raised duck to get crispy skin. i do thes stuffed with oranges and onions, or spatched, blueberries with cranberries is my go too sauce. you want a sauce thats vibrant
  • lousubcaplousubcap Posts: 16,755
    The simple smoke test- "The nose knows."  Trust the smell.  
    Also the brand of lump (and it's not Friday =) ) contributes to the smoke profile on its own.  Rockwood and Wicked Good are very smoke neutral, others like Royal Oak (suppliers to several private brands including BGE) impart more smoke flavor on their own.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • gdenbygdenby Posts: 5,935
    I've never done duck direct. Always have at least a drip pan to catch the copious fat that renders out. As above, most lump will impart a small smoke flavor, and cooking must not start till its "blue" smoke time. I've had fine results w. poultry just using a handful of pecan shells. No wood. just the shells.
  • Just use pre used lump and your good. I’m guessing your lump was new?

    I do low and slows, left over lump goes to my small or mini max for chicken cooks. 
  • lkapigianlkapigian Posts: 2,964
    I rarely ever use chips and when I do I put them in a foil pouch and poke holes in it...slows the smoke and rapid burn time of chips 
    Visalia, Ca
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