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Holy SMOKE!

Wpilon
Wpilon Posts: 42
in EggHead Forum
I'm a newly hatched egghead and have a question. Last night I fired up my LBGE, set it for direct grilling, dialed it up to 350, waited for the temp to stabilize, then dropped my burgers on it and closed the dome. In just a few moments, smoke started BILLOWING out of the daisy wheel at the top of the egg and 6 minutes later when I opened it to flip the burgers, the inside was so smokey, I literally couldn't see the burgers for a moment until the smoke cleared.

I flipped them, closed the lid and more smoke. It stayed that way, until I basically opened the lid and finished cooking them the way you do with a "regular" charcoal grill.

What gives? Is the billowing smoke a stage the fire goes through before settling down?
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Comments

  • saluki2007
    saluki2007 Posts: 6,354
    My first question would be were you using "new" lump or was this lump left in there from a previous cook?  If it was "new" lump how long did you let if burn before putting your burgers on?

    FWIW I typically do my burgers at 400-450.
    Large and Small BGE
    Central, IL

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  • Wpilon
    Wpilon Posts: 42
    edited January 2017
    It was my second fire ever in the Egg and the first time I had tried to cook something. It was delivered and set up on Tuesday. Tuesday night I lit if off and manipulated the vents to run it up to 350, down to 240, and left it at 240 for 3-4 hours, just to get a feel for it. I did notice the same sort of excessive smoke during the early part of that burn, so I don't think it was the burger grease.

    Wednesday, I stirred the leftover lump around to drop the ashes, topped up the lump and fired it up. After about 20-30 minutes, the temp was stable at 350 (I'm trying to follow the instructions to avoid high temps until  the gasket has "cured") and I thought it was ready for burgers.

    The burgers weren't bad, just a bit more "smokey" than my wife likes. They had that reddish tinge that comes from smoked meats.
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  • JethroVA
    JethroVA Posts: 1,251
    ^what they said. For burgers, use the egg as a grill - higher temp, lid open. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Sounds to me like it was grease from your burgers that was smoking.  Its does not take a large fire to maintain 350º. I suspect that grease was dripping onto lump that was not burning. The grease was getting hot enough to smoke, but not burn clean.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Photo Egg
    Photo Egg Posts: 12,137
    I have same issue with burgers. I normally pull the daisy off completely to let the smoke escape. I also normally cook raised direct and close down the lower vent as well to keep the temp from running away. If I'm going to grill with the dome open I shut the lower vent almost completely just like when I use a Wok.
    Thank you,
    Darian

    Galveston Texas
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  • EggMcMic
    EggMcMic Posts: 340
    I have had this happen as well and IMO it was the grease causing the issue. Now I usually keep the lid open for burgers and run a higher temp as well.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • Theophan
    Theophan Posts: 2,656
    I agree that it was almost certainly smoke from burger fat dripping down onto the fire, and that opening the dome will help (and I also agree that a hotter temp would be a good idea).  

    I disagree with a blanket statement about doing [all] your grilling with the dome open, though.  I never, ever grill with the dome open for anything other than burgers, and I think closing the dome works against much of what's so great about the Egg.  Steaks, for example, whether hot with frequent flipping or low-and-slow with a very hot final sear, I always do with the dome closed.
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  • EggMcMic
    EggMcMic Posts: 340
    Good point @Theophan. Burgers are all I typically keep the dome open for...and not always even then. Steaks, Chicken, chops...closed.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885

    Like others have said, the smoke was from burger grease. For temps in the 350 range you do not need to have the daisy wheel on. Just control the temp with the lower vent. I personally like the grease smoke flavor added to the meat so I cook with the lid closed and it seems to help with cheese melting later in the game as well.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Wpilon
    Wpilon Posts: 42
    OK guys, it sounds like it was burger grease and I accidentally discovered the fix (leave the dome open).

    Thanks for the help!

    This weekend: RIBS!

    Stay tuned!
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  • lousubcap
    lousubcap Posts: 36,866
    Welcome aboard and enjoy the journey.  Above all, have fun.
    As you can tell from the above, there are many ways to get there with the BGE cooks.  Pick one and run with it, then adjust for the next round.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,653
    on the egg i like big thin burgers, partially frozen, 425/450, one flip. seems all those things help with grease smoke.  if im doing lots of burgers i dont use the egg, i use either the blackstone griddle or gasser, really like the smash burgers off the griddle though of the three cookers. if you cook thin burgers hot and quickly, they wont pick up that foul smoke as much
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • HeavyG
    HeavyG Posts: 10,380
    As a new Egg owner you should also read up on and learn how to "burp" your Egg.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • tikigriller
    tikigriller Posts: 1,389
    Smash Burgers.  It solves everything.

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • buzd504
    buzd504 Posts: 3,878
    tikigriller said:
    Smash Burgers.  It solves everything.

    Yep.  Get a cast iron griddle for  your egg.

    Let the extra spending commence!!
    NOLA
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  • cheeaa
    cheeaa Posts: 364
    I dont worry about temps. It gets to probably 5 or 600. Throw on burgers, close lid, get a char flip repeat then go indirect for a few before the cheese goes on.
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  • johnnyp
    johnnyp Posts: 3,932
    fishlessman said:
    on the egg i like big thin burgers, partially frozen, 425/450, one flip. seems all those things help with grease smoke.  if im doing lots of burgers i dont use the egg, i use either the blackstone griddle or gasser, really like the smash burgers off the griddle though of the three cookers. if you cook thin burgers hot and quickly, they wont pick up that foul smoke as much


    I, too, have grown to prefer thinner patty's to reduce cooking times and eliminate grease smoke issues. 

    Welcome and enjoy the ride.

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Hans61
    Hans61 Posts: 3,901
    450 is a nice temp for burgers if they're not too thick 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sirk98
    Sirk98 Posts: 79
    newbie question: when lid is up, is it good practice to close bottom vent?
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  • buzd504
    buzd504 Posts: 3,878
    Sirk98 said:
    newbie question: when lid is up, is it good practice to close bottom vent?
    I don't usually, but it would help control the fire a bit.
    NOLA
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  • stlcharcoal
    stlcharcoal Posts: 4,761
    Grease from the burgers, not the charcoal.  I can't stand that bitter smoke taste, so I don't use anything too fatty.  A local butcher shop has extra lean ground chuck which is awesome, otherwise I use ground sirloin.  I rarely buy "ground beef", because you never know which cuts are in it......I don't like round for burgers, and it's often a lot of that.  So as long as you're better than 85-90% lean, and hit it with a 450-550F fire, you're going to seal that burger up quick--just make sure you pull them at 125-130F, or you'll end up with a klinker (2 minutes a side, tops.) 
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  • dstearn
    dstearn Posts: 1,705
    Wpilon said:
    I'm a newly hatched egghead and have a question. Last night I fired up my LBGE, set it for direct grilling, dialed it up to 350, waited for the temp to stabilize, then dropped my burgers on it and closed the dome. In just a few moments, smoke started BILLOWING out of the daisy wheel at the top of the egg and 6 minutes later when I opened it to flip the burgers, the inside was so smokey, I literally couldn't see the burgers for a moment until the smoke cleared.

    I flipped them, closed the lid and more smoke. It stayed that way, until I basically opened the lid and finished cooking them the way you do with a "regular" charcoal grill.

    What gives? Is the billowing smoke a stage the fire goes through before settling down?
    Grill Grates are great for burgers. Reduces flare ups and allows you to easily rotate the burgers for grill marks. 
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    buzd504 said:
    tikigriller said:
    Smash Burgers.  It solves everything.

    Yep.  Get a cast iron griddle for  your egg.

    Let the extra spending commence!!
    Or a Blackstone :)
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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