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Desserts on my KJ-smokey flavor


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Hello all, I was wondering if anyone out there can help me out.  I have cooked on my KJ classic for quite a while, however, I had never tried cooking any kind of dessert until recently.  My question is, how can a person keep the pie, dump cake, etc from taking on too much of a smokey flavor while baking?  I like smoke for meats, but I don't want my pies to have a smokey flavor.  Maybe a hint, but not more. 

 

I have made sure that no smoking wood is left in the fire box and that the smoke has "laid down" from the initial fire start before I put say a pie (prepared in a case iron pan) on the grill.  I see very little if any smoke exiting the chimney during the bake.  However, the pie still has a pretty strong smokey flavor in the end.

 

Any help would be greatly appreciated.

 

Thanks.

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Try Fogo and follow @woodman.  When oversmoking is an issue, always leave the top vent open and use the bottom vent to control temperatures.  Note: I find this is more difficult to do with the KJ Classic than a BGE medium.

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It doesn't hurt to do a high temperature cookoff before reloading charcoal for a smokeless bake.

This is what seemed to solve the smoky issue for me, too. Otherwise I just used the vents the same as always along with the same old RO charcoal. Breads, pan cookies, etc. turn out great.

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