Hi hope you can help with this issue and sorry if it has already been covered...
I recently purchased a pit barrel cooker- very cool but
I've noticed " off favors" in the meat of unburnt charcoal especially the ends hanging closest to the heat.
I've noticed this with ribs, beef tenderloin and even on ribeye steaks using the grill . I've followed the instructions as to the amt if charcoal and I'm using kingsford. I know that in a weber grill you aré supposed to make sure the embers are completely white to avoid off flavored. This is not the case in the instructions for the put barrel cooker: fill the bin, take out 40 coals use a chimney starter to light, dump back into pit with rest if coals and start cooking.
( I also have a WSM. And have used the "minion method" whereby you dump in a whole bag of kingsford then a chimney starter full of white hot coal and begin cooking. No off smell at all with ribs and pulled pork EVER
Perhaps due to the water pan barrier? Sorry for the blah blah blah...
Thanks!
I recently purchased a pit barrel cooker- very cool but
I've noticed " off favors" in the meat of unburnt charcoal especially the ends hanging closest to the heat.
I've noticed this with ribs, beef tenderloin and even on ribeye steaks using the grill . I've followed the instructions as to the amt if charcoal and I'm using kingsford. I know that in a weber grill you aré supposed to make sure the embers are completely white to avoid off flavored. This is not the case in the instructions for the put barrel cooker: fill the bin, take out 40 coals use a chimney starter to light, dump back into pit with rest if coals and start cooking.
( I also have a WSM. And have used the "minion method" whereby you dump in a whole bag of kingsford then a chimney starter full of white hot coal and begin cooking. No off smell at all with ribs and pulled pork EVER
Perhaps due to the water pan barrier? Sorry for the blah blah blah...
Thanks!
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