too smokey

bigOl'daddy

whenever i cook hamburgers or steak , i always have a ton of smoke and the flavor of the meat is to smokey , please give me some tips...

fire egger

how long are you letting your lump burn before you put your food on?

The smoke from the egg should be very light before adding food. with new lump it usualy takes 20-30 minutes.
there has been some very good postings with pics on this subject, I will try to find them and post a link for you

RGBHV

If you want to get rig of smokey flavor and you use wood/chips, etc. - Stop.

If you don't use wood, let your lump burn longer before you put the burgers on - when you see a wisp of smoke coming out of the top, you're in the zone.

Good luck!

Michael

[Deleted User]

http://playingwithfireandsmoke.blogspot.com/2004/02/introduction-to-barbecuing.html
scroll down and read the part about "smoke".

not to worry, it will all turn out good in the end!

MJF24

I agree with the others that it is probably that you are not letting the smoke clear before putting the meat on. But, it could also be the brand of lump you are using. I use BGE, Royal Oak or Wicked Good lump; the BGE and RO have a good amount of smoke flavor; Wicked Good has basically none.

2Fategghead

flattopp, First off welcome to the forum.

Now when cooking on the egg most people will lite their egg and let it stabilize and burn off the bad fumes from the fresh lump and sometimes this takes as long as you see and smell the bad smoke coming out the top of the egg. Then put your food on. Better luck next time. Be Sure to let us know how your next cook turns out. Tim

Grilling Away in ?

When cooking hamburgers, you can leave the top open and close the bottom vent. This will give you a less smokey burger.