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

smoke

kim
kim Posts: 63
edited November -1 in EggHead Forum
is it possible to reduce the amount of smoke flavor on lo/slo cooks as for ribs? Seems everything is to smoky tasting. With the dampers barely open on a lo/slo cook there is not enough oxygen to reduce the smoke, so.....I'm lost. Any ideas appreciated.
· Share on FacebookShare on Twitter

Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    kim,
    I assume you aren't adding any smoking woods to the lump, right? (Sorry, I had to ask...) One thing that will reduce the amount of smoke is to not use any fresh lump. On the previous cook, load up the egg so that when you are done you have plenty left to the next cook with ribs. This will reduce the amount of organic compounds in the lump that can be driven off in your next fire. Also, I have found that some of the lumps which are made from only flooring scraps (Martha Stewart, Whole Foods, Cowboy) have less of a smoke smell when you burn them. Good luck![p]TNW
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • BlueSmoke
    BlueSmoke Posts: 1,678
    The Naked Whiz,
    I'm in total agreement. The only thing I can add is run the top as wide open as possible - don't trap any more smoke than you have to.
    Ken
    · Share on FacebookShare on Twitter

Categories