Hi All,
This is such a great site! I recently purchased a PK360 and am brand new to the Charcoal Scene. One thing I've been puzzling over is a slightly sooty taste from Charcoal smoke (using Weber briquettes at the moment, but have used HEB Mesuite lump and also Kingsford and noticed the same) My friend who is a competition cooker asked me if I was letting my chimney completely ash over before dumping and no I wasn't. I let it stay in the chimney an extra 5-10 minutes until it was completely white and Voila! the slight sooty taste is totally gone. This is fine for most items, but I have noticed trying to roast bigger items when I need to reload that the sooty taste comes back as the new briquettes start smoking when put on the lit ones in the grill. I could certainly start another chimney, just had not heard of that. Just wondering if there are any tricks or types of charcoal that tend to smokeless. Thanks much in advance!
This is such a great site! I recently purchased a PK360 and am brand new to the Charcoal Scene. One thing I've been puzzling over is a slightly sooty taste from Charcoal smoke (using Weber briquettes at the moment, but have used HEB Mesuite lump and also Kingsford and noticed the same) My friend who is a competition cooker asked me if I was letting my chimney completely ash over before dumping and no I wasn't. I let it stay in the chimney an extra 5-10 minutes until it was completely white and Voila! the slight sooty taste is totally gone. This is fine for most items, but I have noticed trying to roast bigger items when I need to reload that the sooty taste comes back as the new briquettes start smoking when put on the lit ones in the grill. I could certainly start another chimney, just had not heard of that. Just wondering if there are any tricks or types of charcoal that tend to smokeless. Thanks much in advance!
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