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

Does smoke intensify?

finster
finster Posts: 136
in EggHead Forum
Does smoke intensify in the fridge? Thinking of pizzas I've done that seem smokier the next day.  Do any of the bakers out there get oversmoked?  We burn oak in a brick oven for the pies at work and it's much milder that the egg (gotta be the size?)  I use RO and give it enough time, just wondering.  Thanks.  
MBGE in Charleston

· Share on FacebookShare on Twitter

Comments

  • YEMTrey
    YEMTrey Posts: 6,835
    edited August 2013
    You are desensitized to the smoke while cooking.  When next to the smoker while cooking you don't notice the smoke as much as you normally would.  The next day not having done so, you'll notice the smoke much more than you did the previous day.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    I bet that oven at work is burning hotter than the egg. Plus, the smoke is traveling up and over it from the side as opposed to from underneath.

    +1 on the desensitized point YEMTrey made.
    · Share on FacebookShare on Twitter
  • revolver1
    revolver1 Posts: 372
    I and lots of others have experienced the same thing.  It's normal.  Don't ask me why.  
    Dan, Columbia,Mo.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    There have been a number of people who have posted that they have one Egg reserved for baking. Before I bake, I do a cleaning burn. Sometimes I do a cleaning burn because there is so much smoke trapped in the greasy black gunk lining the Egg, and everything starts tasting like a mix of burger, ribs, chicken and sausages.

    Many flavors are fat soluble. Spaghetti & chili often have a stronger taste the next day, because the fats in the dish have extracted more flavors during the 'fridge time. I suspect something like that may happen w. smoke flavors. Or, that the smoke particles that are sitting on the meat surface bind w. the fats, which then coat the tongue, lips and mouth, leading to a greater exposure to the flavors and scents.
    · Share on FacebookShare on Twitter

Categories