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too much smoke

Charlie
Charlie Posts: 3
edited November -0001 in EggHead Forum
Hi
I have used the egg only twice. First Steaks. Heat to 600, sear then flip. Close all vents wait 7 mn then pull off let set then eat.
There was too much smokey flavor for my wife's taste
Meal 2. Chicken thighs. soak in BBQ sauce. heat egg to 350 then cook on grill above the cooking plate. Indirect heating.
I also used drip pan. The process produced a lot of smoke. The chicken was OK.

Any Tips?
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Comments

  • Jeffersonian
    Jeffersonian Posts: 4,244
    I speak to the steaks: Next time, instead of shutting down completely immediately following the sear, pull your steaks off and let them rest for about 15-20 minutes while bringing your Egg down to around 400*, then put them back on to cook to your desired doneness.

    I used to do my steaks the same way (and yes, it's in the BGE manual), but I didn't like the results, either. It always seemed to throw up ash onto them.
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  • thegrillster
    thegrillster Posts: 348
    make sure your lump is burning cleanly, if there is still a lot of smoke then it is not.

    let it burn until you see no smoke or light blue whispey smoke coming out
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  • Charlie
    Charlie Posts: 3
    Thanks. I will try that
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    If his dome temp is 600, it's almost sure that his lump has burned off.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I don't think you have a clean burning fire to start with.
    You're not doing anything crazy like using kingsford and lighter fluid are you?
    Mike
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  • EGGARY
    EGGARY Posts: 1,222
    Closing the vents for 7 minutes seems a bit long. How did you want your steaks to be cooked ? Medium rare ? Med ? I like the method a lot. I do it 11/2 minutes per side, close the vents and then cook for 2-4 minutes. Open the vents, burp the EGG a couple times.

    Gary
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    I don't like shutting down the vents either. I do 6-8 minutes total at 500-550f and then a long rest for almost medium rare. Leaving it in shut down did seem to make mine smokier than I like.

    For the chicken, is your sauce dripping down onto the plate setter or drip pan and starting to burn? I've had that happen and it puts off an acrid, burnt grease smoke. In those cases I add some water to the drip pan to help keep it from burning in the first place.
    Knoxville, TN
    Nibble Me This
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  • Charlie
    Charlie Posts: 3
    I did try with less lump coal. (green egg brand) also use an electric start. Pork chops turned out perfect!
    The drip pan grease fire is spot on. I will try a little water.

    Thanks for the help. I am liking the egg much more. So is my wife.
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