food taste to smoked

Unknown

how can we cook chicken etc. with less of a smoked tasted? we like the smoker but think we are doing something not right. new owner.

The Naked Whiz

georgeb,
Well, first of all, don't toss in any wood chunks or chips, lol! Make sure that there isn't any crud from a previous cook (drippings etc) on the charcoal. Wait until the fire is well-established and stops putting out all the smoke that charcoal makes when it is starting up, and consider trying Cowboy charcoal which is less smoky than most. Good luck!
TNW

Unknown

The Naked Whiz is of course correct, the trick is to wait about 20 minutes (or more) after starting the lump until all of the smoke is gone. I let the lump get up to about 400 degrees before closing the vents. Virtually all the smoke will burn away once the fire gets good and hot, even if you then cool down to cooler temps. Practice makes perfect.

Darnoc

georgeb,
Listen to the Whiz.Since you are a new owner,how do you start your fire? Do not use nay liquid starter materials to get things started.Watch the top of your daisey wheel and wait till there is no smoke going out of the top.This means things down below are are ready to go.

Unknown

georgeb,[p]I had the same problem and my wife hates the smokey taste. The others are correct in stating that you need to wait until there is no smoke coming out the top. When I put in a new batch of lump, it may take up to an hour before I can start cooking on it. Once the lump has been used, the time goes down beforee it is ready![p]jake

mikeb6109

i just heat the egg up all the way to at least 550 then i start closing my vents and bring the temp down to 350-375 for my chicken and there is always great results with no harsh smoke taste! my rule of tumb is start the egg let it go over 500 for no smoke andif you want to smoke when starting do not let it go over 300 then start adjusting! thats my own way but experiencing with it will get you on the right road.
hope this helps a bit.