when grilling, there is always a lot of smoke?

Unknown · January 2009

still new to grilling and trying to figure out how to grill while minimizing the bitter coal fire taste. how is this done? is that bitter taste from fat dripping into the fire which causes thick white smoke that sticks to the food? can i grill at 400 using the plate setter attachment?

thanks for any help!

Pharmeggist · January 2009

What kind of lump are you using?? Usually about 10-15 minutes of burn time the bitter black smoke goes away. If you are using lump that burns a dark smoke let the temperature stabilize to the desired temp and wait for the dark smoke to disappear before putting the food on. I hope this helps!

Also, check out lump reviews on www.nakedhwhiz.com

Broc · January 2009

Agreed with Pharm...

When you feel you have waited long enough for the bitter smoke to be gone -- wait another ten minutes.

From my experience, I let fats drip only during the hi-temp searing process. Then, I lower the temp to below 400F, and finish the meat by roasting.

This keeps the sear on the "outside" of the meat, and roasts the inside to where you want it. Otherwise, if you cook meat [traditional grill] at hi-temp, you get the outside 1/4" burned, the next 1/4" or so medium, and the very inside medium rare.

The Egg is more like an olde-fashioned Italian pizza oven than it is like a hibachi.

Sear direct -- then roast indirect.

~ B

JPF · January 2009

You got some good advice up above here. I second that it is very important to let your fire burn clean. This might sound crazy to some but I will wave my hand threw the exhaust and get a small waft of smoke to smell. If it smells good, I figure it's good to cook. Truth be known I light the egg and get busy getting stuff ready it might burn 45 mins to a hour before I cook on it anyway.

Billy Grill Eggster · January 2009

koloa,
Are you near the Waikomo Stream on Kauai?

I'll be in the area on vacation in three weeks. I would be willing to stop by and talk story.

stike · January 2009

are you grilling on both sides, and then shutting the vents and allowing it to dwell? that will give you a lot of acrid fatty smoke if you use a rib-eye (at least in my experience).

i usually sear the sides, and then finish roasting it at a lower temp until done (and/or pull it to the side of the grill), but always with the top vent open so that fatty smoke can vent

you don't get nearly as much of the same bitter smoke with a tenderloin or or strip when doing the "dwell" method, but it's still possible

jeffinsgf · January 2009

I believe Stike has hit the nail on the head (again). The only time I get that nasty taste is when the top vent is closed, which hasn't happened since I discovered that. :woohoo:

RVH · January 2009

If the smell is vile, wait awhile. If the smell is pleasant, toss on the pheasant. .......Sorry!!!

tjv · January 2009

have you ever tried finishing the steaks in foil, already have the char, just looking to get to desired internal temp. t

stike · January 2009

Ich? Nein, beende ich es normalerweise gerade, indem ich direkt brate. ich wende die hottub Methode an.

Grilling Away in ? · January 2009

Depends on what you are grilling. If you are cooking hamburgers or fatty chicken just leave the top open and grill like any other open grill. Also, the hotter the fire the less likely of bad tasting smoke. You can always close the top if you are having flareups or raise your grid ( I use an extra fire ring, others use a grid extender they ordered from a fellow egger) to prevent burning from the flareups. Good luck and keep cooking!

when grilling, there is always a lot of smoke?

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