Smokey taste to my Christmas Beef Tenderloin

run53 · December 2017

SmokeyPitt said:

Just my $.02, but if you are shooting for 300 degrees I would light the fire in just one place in the middle. I think you will have a cleaner burning fire this way. With multiple small fires they will be competing for oxygen and cause more smoldering. A single fire will burn cleaner.

Thanks. I will try a single fire.

pgprescott · December 2017

A properly executed fire burns almost totally clean. This is demonstrated by all the folks who bake on the egg. As stated earlier, the choking of the fire is an issue as is any residual chicken fat. I pay close attention to my chicken cooks nd the cooks subsequent. Chicken fat has a very acrid smoke and the lump needs to be removed if you are doing a delicate cook after a chicken cook. If you are doing a pork butt subsequently, then I would just carry on.

That said, some brands burn cleaner faster than others due to the carbonization level. It can easily vary between bags of the same brand. Keep at it!

run53 · December 2017

pgprescott said:

A properly executed fire burns almost totally clean. This is demonstrated by all the folks who bake on the egg. As stated earlier, the choking of the fire is an issue as is any residual chicken fat. I pay close attention to my chicken cooks nd the cooks subsequent. Chicken fat has a very acrid smoke and the lump needs to be removed if you are doing a delicate cook after a chicken cook. If you are doing a pork butt subsequently, then I would just carry on.

That said, some brands burn cleaner faster than others due to the carbonization level. It can easily vary between bags of the same brand. Keep at it!

Thanks for the input........my last cook was pizza and I had the BGE up to 600 degrees. The one before that was the Xmas tenderloin. Next will be Prime Rib on NYE. The wings were 3 cooks ago. Do you think I am safe with the Prime rib following a pizza cook at high temp?

pgprescott · December 2017

run53 said:

pgprescott said:

A properly executed fire burns almost totally clean. This is demonstrated by all the folks who bake on the egg. As stated earlier, the choking of the fire is an issue as is any residual chicken fat. I pay close attention to my chicken cooks nd the cooks subsequent. Chicken fat has a very acrid smoke and the lump needs to be removed if you are doing a delicate cook after a chicken cook. If you are doing a pork butt subsequently, then I would just carry on.

That said, some brands burn cleaner faster than others due to the carbonization level. It can easily vary between bags of the same brand. Keep at it!

Thanks for the input........my last cook was pizza and I had the BGE up to 600 degrees. The one before that was the Xmas tenderloin. Next will be Prime Rib on NYE. The wings were 3 cooks ago. Do you think I am safe with the Prime rib following a pizza cook at high temp?

Yes. I wouldn’t think there’s an issue. Just need to catch the fire on the way up. Might take some patience and a little extra time until you find your groove. I personally do not sweat the temp fluctuations very much. You find with the Egg, that if the temps a bit high, it will just get done a bit faster and the results will still be outstanding.

lousubcap · December 2017

run53 said:
I just bought my Boneless Rib Roast from BJs (AAA Canadian) and I will try the cook on the BGE on NYE. I will give the BGE at least an hour to get up to 300 and then put the roast on. I will pull at 128 and let it rest for 20-30 min. I expect a final IT of around 135+ before slicing.

If not already done, place that roast on a cooling rack uncovered in your fridge now. Give the search function a look as there have been a lot of rib roast cook threads over the past week or so. I prefer to run around 250*F (on the dome) for the duration of the cook to my desired finish temp. Figure around 25-30mins/lb/inch of diameter for the cook. The air dry and dry brine will yield a nice crust without needing the finish sear. However, with almost all BGE cooks, many ways to get to the successful finish-line. Above all, have fun.

run53 · December 2017

just got back from the local butcher shop and they had some wicked good weekend warrior lump. So I picked up a bag to use in place of the RO fro this cook. Not sure it will make any difference but seems to get good reviews here.

SPRIGS · December 2017

Think you will like the Wicked Good as opposed to the RO. I used to use WG quite a bit but it got hard to find around here. I then tried some Rockwood and haven't used anything else since.

pgprescott · December 2017

SPRIGS said:

Think you will like the Wicked Good as opposed to the RO. I used to use WG quite a bit but it got hard to find around here. I then tried some Rockwood and haven't used anything else since.

WGWW has a mild aroma to it. I prefer this for low and slows personally leave plenty of time for it to burn clean. It seems to burn a good while.

run53 · December 2017

pgprescott said:
WGWW has a mild aroma to it.

milder than the RO?

pgprescott · December 2017

run53 said:

pgprescott said:
WGWW has a mild aroma to it.

milder than the RO?

I would say different and distinct. Some love it others not so much. Make sure you stir the lump to get all the ash out and mix it up with the old lump. If the RO lump was smothered a bit, that smoke is not good at all. Most important is to get the fire going properly without sniffing it. Catch it on the way up and be patient.

pgprescott · December 2017

Do you have access to RW. Sorry if this has been discussed already.

run53 · December 2017

pgprescott said:

Do you have access to RW. Sorry if this has been discussed already.

I could order it on-line but would not get here in time for NYE cook.

Wolfpack · December 2017

Sorry I haven’t read through all the posts but one thing to note- virgin charcoal takes longer to burn off the voc’s. If I add new charcoal to the egg I typically let it burn at temp for 45 mins to a hour and then smell the smoke for a chemical type smell. If it’s gone then add the food.

When you reuse lump for the 2nd time you don’t have to go through this.

lousubcap · December 2017

I was a big WGWW fan for years but a few years back they had a supply/quality issue. It was eventually resolved but by then I found Rockwood and didn't have to drive 25+ miles (one way) to get it. I recall WGWW to be at the same smoke neutral level as RW but that is totally subjective. I also think WGWW was more dense.
@run53 - WGWW will serve you well. Trust the nose.

pgprescott · December 2017

lousubcap said:

I was a big WGWW fan for years but a few years back they had a supply/quality issue. It was eventually resolved but by then I found Rockwood and didn't have to drive 25+ miles (one way) to get it. I recall WGWW to be at the same smoke neutral level as RW but that is totally subjective. I also think WGWW was more dense.
@run53 - WGWW will serve you well. Trust the nose.

In my humble opinion I would disagree on the neutrality point, I totally agree on the density.

SmokingPiney · December 2017

@run53,

Try as you might, you will not escape a smoke taste cooking off the Egg, regardless of what lump you use. You're cooking over burning chunks of wood, anyway you slice it.

The trick is getting that lump burning with thin blue smoke. Even then, it will impart a taste.

If you don't want these tastes, you can always use the kitchen oven.

Did somebody sell you that the Egg will cook just like a kitchen oven?

Sorry to disappoint you, but it doesn't.

It's cooking over wood embers, and that involves a taste.

run53 · December 2017

SmokingPiney said:

@run53,

Try as you might, you will not escape a smoke taste cooking off the Egg, regardless of what lump you use. You're cooking over burning chunks of wood, anyway you slice it.

The trick is getting that lump burning with thin blue smoke. Even then, it will impart a taste.

If you don't want these tastes, you can always use the kitchen oven.

Did somebody sell you that the Egg will cook just like a kitchen oven?

Sorry to disappoint you, but it doesn't.

It's cooking over wood embers, and that involves a taste.

Well....that certainly makes sense.

Canugghead · December 2017

@SmokingPiney nailed it, couldn't agree more. Blasphemy ... I'm using the Traeger more than BGE mainly for ease of use, but also for its 'gentler' smoke.

Case in point, this brisket was cooked in Traeger for hours in smoke mode before I wrapped it in butcher paper and cranked up the pit temp till IT 204. Even with the distinctive smoke ring, it wasn't too smokey in taste.

Image: https://us.v-cdn.net/5017260/uploads/editor/y0/1fcw7sa6enhn.jpg

lousubcap · December 2017

@Canugghead - however you get there is all that matters for the inhalers (aka consumers). Now that is a ring of beauty but are you implying that the pellets are essentially smoke benign?

Hans61 · December 2017

You’ll notice much less smoke taste with rockwood so order some for future cooks

agree with all other advice especially the one fire spot start

i don’t really time the fire start to close the lid if I see some flames starting to come up from the charcoal that’s when I close it while the fire is still fairly small

if I have a while till I’m starting the cook I’ll set the airflow where it needs to be then check as time gets closer if I’m in a rush I’ll keep air open then choke down as temp approaches but this is not my preferred method I much prefer giving myself time and letting tempt rise from he temp specific air setting

Canugghead · December 2017

@lousubcap I'm no expert and can't scientifically explain the difference between charcoal smoke and pellet smoke, others can chime in. One common criticism of pellet grills is they are like outdoor oven. At 300 or hotter the food picks up very little if any smoke, I set it to 'smoke', 180 or 225 to impart smoke. When cooking at high temp some folks add AMAZN tray with pellets for smoke. Sorry that's the best I can explain

bgebrent · December 2017

Holy ****, this is still a debate? Take it elsewhere, the horse is still dead. Colonel Sanders chicken is legit.

Mattman3969 · December 2017

I know lump choice plays a difference but so does the person in control of the fire does too. The smell of the fire tells all. Hold your hand over the top vent then smell your hand. If it smells good then cook, if smells Smokey/nasty then wait and check again.

lousubcap · December 2017

bgebrent said:

Holy ****, this is still a debate? Take it elsewhere, the horse is still dead. Colonel Sanders chicken is legit.

Have you forgotten November 8, 2016. It's a baseball game- but in continuous extra innings. Of course my perception may be a bit clouded by my LEO fueling load taking place right now.

bgebrent · December 2017

lousubcap said:

bgebrent said:

Holy ****, this is still a debate? Take it elsewhere, the horse is still dead. Colonel Sanders chicken is legit.

Have you forgotten November 8, 2016. It's a baseball game- but in continuous extra innings. Of course my perception may be a bit clouded by my LEO fueling load taking place right now.

Dear Buffalo...Colonel Sanders Chicken is the bomb. Zaxby's is ok. Obama was the worst ever.

Mattman3969 · December 2017

bgebrent said:

Holy ****, this is still a debate? Take it elsewhere, the horse is still dead. Colonel Sanders chicken is legit.

Colonel Sanders taste like it was fried over RO lump.

Judging from your previous comment I can tell that Nicole is a closet RO user....

run53 · December 2017

SmokingPiney said:

@run53,

Try as you might, you will not escape a smoke taste cooking off the Egg, regardless of what lump you use. You're cooking over burning chunks of wood, anyway you slice it.

I will say, that when cooking Pizza I never end up with a smoke flavor.

Is the general consensus that cooking a beef roast, the BGE will always impart some smoke flavor? I think the tenderloin I cooked on Xmas tasted very good. I just never had a smoked tenderloin before so it was different but good. I expect that the rime rib I do tomorrow will be the same.....different, but good. Is this other peoples experiences?

Topperz · December 2017

I have experienced the same thing you are discussing...my wife was not a fan

there are 2 things you need to do that worked for me...

first - ensure the platesetter is clean. When cooking, cover with foil so no drippings are left behind to burn off as it affects the flavour. Ensure the grill, platesetter are clean and there's no debris in the lump when you start the egg.

second - I was using BGE lump and tried a few others with similar success. Once if found Fogo lump and have been using it along with keeping the platesetter clean, smoke flavour is gone.

for baking etc, this is awesome. When I actually want to smoke something, I use up old lump.

hope this helps as it really worked for us.

run53 · December 2017

Topperz said:

second - I was using BGE lump and tried a few others with similar success. Once if found Fogo lump and have been using it along with keeping the platesetter clean, smoke flavour is gone.

Thanks for the tips....I found some wicked good weekend warrior locally and was going to give that a try. Some folks here say it is neutral. Was that one of the ones you tried?

run53 · January 2018

So, with great thanks to all who contributed to this thread....I am happy to say that I had a phenomenal NYE Prime Rib roast. That heavy smoked flavor that I got when cooking my Xmas tenderloin was non-existent. I'm not sure which of the changes contributed the most, but I suspect all of them played a role. Here is what I did differently.....

1) cleaned out the entire BGE and scrubbed the grates.
2) Used WGWW lump instead of RO
3) lit the LBGE with a single starter in the middle and when the lit coals were palm size, I closed the lid and set the lower an upper vents to my desired temp (325). Took about an hour to get there but it didn't fluctuate much once it got there.

Anyways, it came out great and here is the link with pics.

http://eggheadforum.com/discussion/1211009/nailed-the-prime-rib-thanks-to-this-forum/p1?new=1

Smokey taste to my Christmas Beef Tenderloin

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