bitter butts

Why did you burn the hickory chunks???

Smokingswann,

Did you use just hickory...like no lump? A little smoke goes a long way in an egg.

Steve

Smokingswann,

I have never tried that but find one or two chunks adds loads of flavour. Creosote from the wood maybe?

Steve

Smokingswann,

They smoke in an open pit or offset. All the smoke goes into the air. The egg (or any ceramic cooker) release minimal amounts to the atmosphere.

Steve

It sounds like you are saying you used all hickory wood, not hickory lump (pre burned).

If that's the case I would expect a bitter taste. Also, putting a lot of hickory chunks or chips into the lump would also create a somewhat bitter taste.

GG

Smokingswann....When it comes to cooking in the Egg, there is no other option. Hardwood lump charcoal for heat, and a lump or two of wood, to add smoke flavor. The Egg is not designed to burn wood for fuel. No matter what you do, any meat will be inedible from complete smoke saturation. Hardwood (preburnt) lump. Period. People here are trying to help solve your dilemma...bitter butts.... It won't happen to you again if you follow the recommendations.
Sorry you had a bad cook! :( It happens!

It appears we have a 'hardhead" insisting on cooking with "hardwood". :ohmy: :huh:

I don't really understand why you would want to use only hardwood. The creosote is what caused your bitter flavor.

If you would take a little more time, and be more descriptive in your post and replies, I'm sure some of the bright minds and experienced cooks on here can offer you some great help. I think the disconnect is that you aren't really giving up enough information to help people determine the problem, the procedure you followed, etc.

Creosote is created when wood is burned and several by-products are produced. These include smoke, water vapor, gases, unburned wood particles, hydrocarbon volatiles, tar fog and assorted minerals. As these substances exit the hotter firebox area of the cooker and flow up into the relatively cooler dome, condensation occurs. The resulting residue that sticks to the inner walls and anything inside the egg is creosote. Lump charcoal has had many of these by-products already burned off so the relative risk of creosote formation is much lower.

Since the egg is so good at maintaining moisture the potential for creosote creation is pretty high. Add to that the moisture from burning wood and the risk of creosote creation is even greater. Only use a small amount of wood chunks to complement the flavors imparted by the lump charcoal and I think you'll be much happier with the end result.

Rod,

Wow!

Steve

For a minute there I thought I was reading a reply by Stike. Very well put and thoughtful. Bravo.

You have typed in one paragraph what it would take me three.

People need to remember that all of the air entering the egg goes to heat production. Kind hard to get rid of the nasties with so little air flow.

I'd never do that.

not at high temps, rather relatively low temps. still enough to burn off the organics. but high heat would consume the carbon too.