How do you control smoke?

Unknown · April 2009

When a chicken or like I did last night, a pork loin bone in rib roast, with direct heat, where the fat is dripping into the fire, how do you limit the smoke and ultimately the smokey taste. The pork was great last night, took it off at 140 internal but way too smokey for the guests. Each time I would turn the meat a billowing of smoke would come out, plus all the smoke coming from the top after closing. Same things happens when doing a Spatchcock chicken. I was thinking of either leaving off the metal top and the vent almost closed or just cooking with the lid up all the time, again controlling the heat with only the bottom vent.

Anyone try anything else.

Howard

Zippylip · April 2009

If you are determined to cook direct, and you are referring to the smoke that occurs as a result of dripping fat, it is going to be difficult to limit that (unless you remove a main source of the fat, the skin, & put no oil based coating on it...). You can do a real nice chicken indirect with a drip pan and that will cut down on that oil/smoke, & will be very good. If you are trying to cut down on wood smoke, put less or none in, just lump... Leaving the vent almost closed is going to give you a very low temperature lengthening the time of your cook, & may rubberize your chicken

[Deleted User] · April 2009

My family doesn't usually appreciate smoke and I like it only when it enhances the flavor. That said, for cooks 350 and up I leave the chimney wide open and control the temp with the bottom vent only.

Chicken is very sensitive to smoke.

I have found I like whole chickens and roasts best when cooked indirect. If you don't have a platesetter, you can use a raised grid with a drip pan or firebricks below. Whenever going indirect, I always cover the barrier (platesetter or firebricks) with aluminum foil. (It's worth it to get heavy duty foil for grilling.)

Spatchcocks I do on a raised grid and this helps. but the best way to minimize smoke from drippings is to go indirect.

I cooked a whole chicken indirect at 500 for an hour last week and it was easy and excellent. (nothing was burned, skin was tasty and meat was moist and delicious)

gdenby · April 2009

I'm going to assume that some of the off flavor you are getting is not from wood/lump smoke, but from the grease burning was it hits the burning charcoal.

If you are going to cook direct, you need to minimize the time the dome is open. With the dome open, the fire from the lump will increase rather rapidly, and besides burning the dripping fat, may char the meat. Because the Egg surrounds the food with hot ceramics, there is not much need to turn the food. For cooks such as you describe, I usually only turn the meat once or twice. And, I do it fast enough that I can usually get the dome closed before the flames flare. If I'm turning lots of little pieces, I will only do a few at a time if cooking direct.

Also, don't start any food until the lump is only giving off wispy "blue" smoke.

Buxwheat · April 2009

Flashback Bob wrote:

...for cooks 350 and up I leave the chimney wide open and control the temp with the bottom vent only...

I agree. Plus, get your fire going a good while before adding meat. Let all that fresh lump burn off the volatile stuff that gives food an acrid taste.

Unknown · April 2009

Thanks Bob - I will try indirect at higher temps next chance I get.

Howard

[Deleted User] · April 2009

when you cook indirect, you don't have to go hotter. I just did that chicken at 500 because I like the way the skin comes out.

If I was cooking it vertical (like beercan chicken) I would go 400 because the portion near the chimney will get charred at 500.

AzScott · April 2009

What color was the smoke before you put the chicken on?

It should be a faint wisp and if it isn't, you have a piece or two of un-carbonized charcoal, there is a piece of smoking wood in there, or you just need to let it go until the smoke clears for chicken.

How do you control smoke?

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