Notice the smoke?

Ms. · March 2010

I hadn't. It was raining and I couldn't really see it... so I didn't realise it was there until I ate.

The salmon was great, but I must admit the asparagus didn't like the smoke much. They were mostly good, but the tips were just too smoky.

But I'm thinking: if I start cooking myself such small meals at lunchtime, I should probably get myself a small, to use less charcoal... Hum. Gotta talk to the fiance.

Hungry Celeste · March 2010

I use my Mini all the time when cooking for one or two. It's a great way to use up small bits from a bag of lump, or from a previous cook in your larger egg.

Ms. · March 2010

Yes, I imagine that.

A question, though: how can I make sure there is no more smoke? I just wait?

Sooner Egg · March 2010

I have a large and a small, seems like the small gets used more than the large,

Grilling Away in ? · March 2010

Did you add wood for smoke or just use lump charcoal and what brand?

RVH · March 2010

Ms. wrote:

But I'm thinking: if I start cooking myself such small meals at lunchtime, I should probably get myself a small, to use less charcoal...

...and so it starts...

:laugh:

Ms. · March 2010

Just lump charcoal, brand Big Green Egg, gratuity of my dealer.

Notice the smoke?

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