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Charcoal flavor

JimEJimE Posts: 158
edited 8:55AM in EggHead Forum
How do I get my food not to have so much charcoal flavor? I like it but the family is not crazy about it.

Comments

  • RRPRRP Posts: 21,924
    Jim,
    what brand of lump are you using and are you waiting until the smoke is essentially gone before putting your food on?

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • DarnocDarnoc Posts: 2,661
    RRP,
    Take heed to RRP suggestion,Do not be in a big hurry to get your cook on the egg.Wait till the smoke out of the daisey is clear.

  • Jim,[p]This is one of the reasons I like using lump charcoal so I can reuse most of it. I use a chimney starter to get my fire going which I load 3/4 of the way with new charcoal. The combination of the old in the egg and the new already hot allows me to put the meat on faster. If I have to add some more new charcoal directly to the egg I then do what is suggested below, burn until the white smoke is gone[p]Howard

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