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Family doesn't like the smoke can I convert them?

I bought a large bge roughly 2 months ago family doesn't like the taste. I love it use it probably 4 days a week for myself cook there food on bbq. Doing some smoked jerky right now and did nachos last night(which they disliked). Is there any trick of the trade to turn them onto the flavor?
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Comments

  • lkapigianlkapigian Posts: 8,139
    edited July 10
    Type of wood and how much ? If you can see smoke, its not going to taste good, thin blue almost clear smile is what you want.....start with fruit woods, or none at all , lump on its own is hardwood ...my 2 cents

    Its tougher in a smoldering cooker like an Egg
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon Fat Stacks 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • JohnInCarolinaJohnInCarolina Posts: 20,794
    Is finding a new family an option?

    Just kidding (mostly).

     If you use it as a grill to cook things hot and fast (like searing a steak, or cooking chicken kabobs) the protein will really just get a kiss of smoke.  I guess I’d hope with time it would grow on them.  You can also try different kinds of smoke wood, and of course make sure your smoke and lump is burning cleanly.  

    But if your family members don’t even like stuff that’s grilled quickly over the hot coals, then they may just don’t like food that’s cooked over a live fire and you may want to find a good hypnotist to work with them.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • buzd504buzd504 Posts: 3,529
    You can probably file this under unpopular opinions (especially around here), but the egg is not the best tool for every job.  Grilling meat?  sure.  Smoking a chicken?  Definitely.  Cooking nachos?  Eh, the oven works pretty well for that.  I don't want smoke on everything.
    NOLA
  • Byrne29Byrne29 Posts: 11
    Is finding a new family an option?

    Just kidding (mostly).

     If you use it as a grill to cook things hot and fast (like searing a steak, or cooking chicken kabobs) the protein will really just get a kiss of smoke.  I guess I’d hope with time it would grow on them.  You can also try different kinds of smoke wood, and of course make sure your smoke and lump is burning cleanly.  

    But if your family members don’t even like stuff that’s grilled quickly over the hot coals, then they may just don’t like food that’s cooked over a live fire and you may want to find a good hypnotist to work with them.

  • Byrne29Byrne29 Posts: 11
    Now that's funny.
  • Byrne29Byrne29 Posts: 11
    lkapigian said:
    Type of wood and how much ? If you can see smoke, its not going to taste good, thin blue almost clear smile is what you want.....start with fruit woods, or none at all , lump on its own is hardwood ...my 2 cents

    Its tougher in a smoldering cooker like an Egg

  • Byrne29Byrne29 Posts: 11
    I'm using just basic green egg lump hardwood just trying to get them to like that before moving forward 
  • Byrne29Byrne29 Posts: 11
    buzd504 said:
    You can probably file this under unpopular opinions (especially around here), but the egg is not the best tool for every job.  Grilling meat?  sure.  Smoking a chicken?  Definitely.  Cooking nachos?  Eh, the oven works pretty well for that.  I don't want smoke on everything.

  • Byrne29Byrne29 Posts: 11
    That's very true just trying things with the bge just like a new toy learning. What I can tell you is my stove hasn't been used for cooking in like 4 years or more except for the wife baking at Christmas. I cook everything on bbq until I bought the bge. I shovel off my patio before the driveway so I can cook when I get home from work
  • Photo EggPhoto Egg Posts: 11,116
    Even BGE lump, given 30 minutes to stabilize, will normally burn clean enough to bake cookies and bread with no off taste. This is assuming you are not adding any wood for smoke or have drippings in your Egg from past cooks that are burning and smoking. 
    For something else to try…set up for indirect with plate setter and put a drip pan under the grate. Add a little water so the drippings don’t burn. Cook some chicken thighs or bone in chicken breasts at about 350 degrees. You should have almost zero wood fire taste assuming you give the lump time to stabilize and are burning clean first. If this is still something they don’t like, rest assured you have done all you can do. Either they truly don’t like grilled food or they just have a predetermined negative block in their mind. Even a gas grill will add grilled flavor from drippings being burned.
    Thank you,
    Darian

    Galveston Texas
  • Byrne29Byrne29 Posts: 11
    Thanks for the tips will definitely try. Probably try them tonight with chicken if that's what the wife wants
  • Byrne29Byrne29 Posts: 11
    lousubcap said:
    I would park the BGE branded lump and go with Rockwood.  If you can't find (sold at Ace hardware stores-or they can order it) then you can order it on-line.  

  • Byrne29Byrne29 Posts: 11
    I will try it to get the family converted. Is Rockford not briquettes?
  • Carolina QCarolina Q Posts: 14,803
    Byrne29 said:
    I will try it to get the family converted. Is Rockford not briquettes?
    You're thinking of Kingsford (briquettes). The lump being recommended is Rockwood.

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

    Michael 
    Central Connecticut 

  • RRPRRP Posts: 24,068
    edited July 11
    Even in person I have helped guys with similar issues. What I have discovered is the  root cause is ONE family member (most times the wife HERSELF) who has embittered the kids! Good luck, but until you figure out the source of the hate and address it head on one on one you won’t solve the problem. Sorry…

    BTW I have seen the same resistance to trying to dry age beef in the family refrig! You know the term…if momma ain’t happy, nobody is happy! 
    Re-gasketing America one yard at a time.
  • dmchicagodmchicago Posts: 3,095
    Where are you located?

    maybe a fellow egged can pay a visit and help you out. 

    Or wack your family. Dirty deeds, etc. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • Mattman3969Mattman3969 Posts: 10,402
     I’ve got to echo all the clean fire advise. Before you put the protein on hold your hand over the top of the egg then smell your hand. If it smells like something you would eat it’s ready but if it smells nasty wait and check again.  
     Another piece of advice would be start with simple easy foods but not the whole meal or anything crazy out of the norm. Forget about using any additional wood for smoke until you get your process dialed in.  The egg takes time to learn but once you figure it out it’s great.  I was in the same boat as you when I first got my egg but now my wife is totally on board with the food that comes off of it.  

    Good luck in your journey 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • dmchicagodmchicago Posts: 3,095
    Seriously tho, I had this happen with my wife. 

    When I first got my Egg, she complained about the smoke. I only used the egg when she traveled for work. 

    Eventually, I would introduce smoke in small quantities. 

    Now, she’ll request a specific smoke wood for certain proteins. 

    Worked out great cause I would have hated to lose her!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • Photo EggPhoto Egg Posts: 11,116
    dmchicago said:
    Seriously tho, I had this happen with my wife. 

    When I first got my Egg, she complained about the smoke. I only used the egg when she traveled for work. 

    Eventually, I would introduce smoke in small quantities. 

    Now, she’ll request a specific smoke wood for certain proteins. 

    Worked out great cause I would have hated to lose her!
    That’s Hilarious!
    Thank you,
    Darian

    Galveston Texas
  • YukonRonYukonRon Posts: 16,545
    just let the white heavy smoke clear just let the heavy white smoke clear, use a neutral smoke lump, and you will be fine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • dstearndstearn Posts: 1,580
    Is it the smoke flavor or something else? Years ago my ex wife’s Mother did not like grill marks on her food from a gas grill. My poor father in law had to cook on aluminum foil. Whenever we visited he asked me to take charge of the grill as she would not complain if I did the grilling ( no foil ). 
  • RyanStlRyanStl Posts: 367
    edited July 11
    All good advice here.  When I do pizzas or work the wok I get a good flavor, but not a smoked flavor.  You need good lump, like Rockwood, and wait for the Egg to stabilize.

    I got my XL from a guy that sold because he had just picked up a Blackstone. Reason was the family didn't like smoked meat.  It came with all kinds of accessories, even bags of wood chips. His loss, my gain.

    OP, since you pretty much solely bbq/grill, was a gasser your normal go to?
  • CtTOPGUNCtTOPGUN Posts: 592
     Let temps stabilize well beyond what you think is good. I had that heavy smoke flavor when I started cooking on my BGE and food was too smokey tasting for all. Once I learned to get it to stabilize after burning clean I got way better reviews. Rockwood and Fogo burn cleaner faster. But Royal Oak(cheaper version but same as BGE lump) gets to burn clean too.


      Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/28" Blackstone Griddle/Cuisinart Twin Oaks

     BBQ from the State of Connecticut!

       Jim
  • BotchBotch Posts: 11,722
    dstearn said:
    Is it the smoke flavor or something else? Years ago my ex wife’s Mother did not like grill marks on her food from a gas grill. My poor father in law had to cook on aluminum foil. Whenever we visited he asked me to take charge of the grill as she would not complain if I did the grilling ( no foil ). 
    This post makes me very, very sad.   :|  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • nolaeggheadnolaegghead Posts: 37,952
    How and where are you starting the fire?
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
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  • Mark_B_GoodMark_B_Good Posts: 812
    What cooks exactly did they find too smokey?? What did you cook, what temp and for how long?

    I cannot imagine a tomahawk steak being cooked direct for 20 minutes on a BGE at 500F tasting all that smokey ... that's my point.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • nolaeggheadnolaegghead Posts: 37,952
    I don't think I'd like any steak cooked 20 minutes direct unless it was 3 inches thick.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • CanuggheadCanugghead Posts: 8,369
    edited July 14
    I'll get blasted for saying this ... if all else fails, buy or trade your egg for a pellet pooper.  One major complaint on pellet pooper is lack of smoke flavour, which may be just what you need.  Don't get me wrong, I still love my XL and Large eggs but sometimes you have to think outside the egg.
    canuckland
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