Apple Pie -- tasted smoky

Unknown · September 2007

Brand new egg... have baked bread in it which turned out great.
No meat has been in this egg -- and it was "clean-as-a-whistle!"[p]I let the egg heat to and stabilize @ 400F for one hour, then put in the pie. The pie baked evenly all the way through... great texture, yada, yada...[p]But -- the Apple Pie ended up a little smoky.[p]=====[p]Any suggestions? Or is just the way it is for some things -- since we're using lump as a heat source...?[p]Thanks for taking time to answer...[p]~ Broc[p]

RRP · September 2007

Broc -- Just across the Muddy Mo from Omaha!,
what was the brand of lump? Then if you say something like Royal Oak I would further ask - from what country? Not all lump is created equal, don'tyaknow,Vern?

Unknown · September 2007

RRP,[p]Answer -- BGE lump.[p]Second -- Thanks for getting through on email. I'll be back to you "right soon!"[p]~ Broc

RRP · September 2007

Broc, just across the Muddy Mo from Omaha,
Royal Oak makes BGE lump or so we believe...now I'll switch gears - did the pie smell/taste smokey to you or to someone who "just knew it would taste smokey"? I used to take some foods to a neighbor couple who we love but they would complain about that smoke flavor so as a test the last 3 items I made I baked them in our clean oven and still got the same "smokey taste" complaint. Smell and taste is in the mind of a devout gasser user who hates the idea of charcoal!
BTW about the email - don't worry about getting back to me - there's no pressure - the Rutland high temperature peel and stick gasket has many users and supporters out there.

Unknown · September 2007

RRP,[p]Thanks again for the response.[p]The pie DID taste "slightly" smoky... I have to confess. That said, it didn't bother me as much several hours later when it was cold... maybe wouldn't have noticed it if Id-a smothered it in French Vanilla ice cream... dunno.[p]My wife and I are both "nasally overly sensitive." Despite what labels state, there IS a difference between food cooked with the little cubes/starters and food cooked with an electric start. There is a residual taste with the first.[p]My wife is an absolute hater of anything smoky. Generally, she dislikes all BBQ from any grill, but tolerates the EGG better than other sources. We gave up griling for a number of years.[p]One day last October, she absolutely shocked me with a Medium for my BDay.[p]Since then, she has come to enjoy tri-tip... she tolerates brisket... prefers steaks pan-par-fried/oven finished... All that said, she detests going out to ANY restaurant. She likes her food prepared like her mother's -- which is greasy and dried out like shoe leather.[p]We have had trouble with the Medium getting a smoky-taste-free bread of any kind... and we gave up. So, we got the Small... it is dedicated to non-meat...[p]The bread from the Small has been wuenderschoen![p]I handle a LOT more smoke than she. At the beginning of summer, I roasted corn, and she'd gag... complaining that it wasn't steamed or boiled. After several roasts, I secretly boiled some corn and roasted some. That is -- she thought it was all boiled.[p]Hah! She thought the boiled was tasteless, and loved the roasted.[p]Oh, yeah! Score One![p]I've made stuff [like today, CWM's ribs] and she fusses. The neighbors love everything off the egg, and are starting to place orders![p]I think she's defective -- but after almost forty years, I guess she's a keeper.[p]But so are the Eggs![p]~ Broc[p]

dhuffjr · September 2007

Broc -- Just across the Muddy Mo from Omaha!,
Hiya,
Try loading up an absolutely full load of lump and fire it up to ripping and roaring temps 700 or higher for a few, put on your daisy wheel top and then close up the bottom and shut er down....you could even do this the day before. My thought is by getting all the charcoal involved in the fire like normally happens in a hot fire like that the VOCs will burn off more completely and when you relight the fire it will burn cleaner.[p]I'm thinking along these lines because pizza fires which are hot ones for me are very clean burning.

Dover_Gal · September 2007

Broc, just across the Muddy Mo from Omaha,
Tell me about doing bread on the small...[p]I also am nasally sensitive. You can't come see me and wear cologne. Cubes, briquets, fire starter--all taste nasty to me and so does propane, so I love our new Small Egg to bits.[p]We do cobblers on the egg (actually, fruit crisp) after we cook a steak or roast and it is a tad smoky but pleasantly so, like camp cooking. I would not cook dessert after using wood chunks, methinks.[p]I hear you can burn off the residue and add more charcoal but unless it's comp'ny I wouldn't bother.

Flashback Bob · September 2007

dover_gal,
This is interesting!
I have the smoke haters at my house too, so I try to be careful.
My wife beleves that everything that comes off the Egg is tainted with an odd, unpleasant taste. Sometimes I have noticed this too. Never thought it could be the starter cubes! especially when I let the fire go for a good half-hour before I start to cook.[p]I cooked blueberry pie and it was too smoky tasting for anyone else to eat. I haven't had a problem with bread, but pizzas have also picked up what I'd call a "band aid" taste. It's not a smoky flavor, and it doesn't enhance the flavor of the food. I would say I tolerate it better than the others, but I don't like it either.[p]Perhaps I'll try other methods of starting and see how it goes (starting with the rolled up paper towel and vegetable oil).

Dover_Gal · September 2007

Flashback Bob,
it's the cubes. I think as we get older (wimmin especially) we get sensitive to hydrocarbons and alcohols. I can't bear perfume anymore.[p]Use an electric starter and after cooking meat, just cook off the meaty smell a bit before starting bread or desserts (someone here recommended doing that.)[p]I'd clean the grill at least--that would remove a lot of meat and fat smoke.

Apple Pie -- tasted smoky

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