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Off putting taste

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  • Robvjr
    Former Member
    • Aug 2018
    • 18

    Off putting taste

    For the last cook or two I did, luckily nothing big, they came out with a little bit of a bad lingering almost malic taste. I use kingsford traditional 90% of the time and hickory or apple wood. I’m wondering does this just mean it’s time for a cresote burn off or is there possibly other factors? This is for my Weber 22 using a SnS. Thanks in advance.
  • scottranda
    Charter Member
    • May 2015
    • 1416
    • Charlotte, NC

    #2
    What meat and seasoning and technique did you use?

    Comment


    • Robvjr
      Robvjr commented
      Editing a comment
      One was chicken legs, dry brined, pepper garlic thyme and onion powder mainly, other just salmon wet brine, pepper and a bit of maple syrup, offset cooking at 225-250
  • scottranda
    Charter Member
    • May 2015
    • 1416
    • Charlotte, NC

    #3
    Maybe too much smoke since chicken and fish are susceptible to too much smoke? Or perhaps the kingsford charcoal wasn’t burned to white coals (under prepared / under burned)?

    you said “offset” so I guess the drippings didn’t go into the coals which COULD have caused some off flavors.

    Comment


    • Dahminator
      Dahminator commented
      Editing a comment
      the under burned or under prepped wasn't something I'd considered either. Great point.

    • Robvjr
      Robvjr commented
      Editing a comment
      Definitely got them fully lit so that wasn’t the case but gonna try new briquettes or at least a new bag
  • Dahminator
    Former Member
    • Oct 2018
    • 2
    • Toronto

    #4
    This happened to me earlier in the year after only my second smoke (it was clean for the new spring cooking season and then I clean it a second time when I put it away for the winter.) I use a WSM 18.5" and WAS using Kingsford Blue briquettes. I emphasize "was" because when this same acrid smell you describe occurred, I looked and looked at the possible culprit. This was before I threw on wood or meat luckily so I narrowed it down to the Kingsford since I really had no creosote build up to mention. Nor would have it been any soap residue as it was thoroughly rinsed and used already for a 10 hr pork shoulder with no issues a few weeks prior. I considered possible mold/mildew but I did not notice anything of the sort prior to starting. So the only thing I could chalk it up to was perhaps a bad batch of Kingsford. It was a new bag too. I dumped those coals and I grabbed a fresh bag of kingsford blue with no issue after that. However, since then I've switched charcoal briquette maker to a locally sourced company that I found and as a bonus they use no fillers and their binding agents is potato starch.

    Anyway, nothing against Kingsford, they are #1 for a reason I suppose, but the smell you mention sounds very similar to my issue. I suppose a bad batch can happen to any manufacturer. I regret I didn't record any batch identifiers from the bag before I burned it.


    Hope that helped.



    Jake

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Yeah could be a bad bag!

    • Robvjr
      Robvjr commented
      Editing a comment
      Gonna get some new ones today thanks for the feed back
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3140
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #5
    What is "malic"?

    Comment

    • Robvjr
      Former Member
      • Aug 2018
      • 18

      #6
      Type of acid even more sour than citric, also has strange after taste. Almost like green apple but in a bad way

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 6562
        • Bottom of Winnebago

        #7
        IMHO I think scottranda called it. One can have to much smoke & the briquettes thing is important.
        I am glad you cleared up the malic thing. Cuz now that I know what it is I still couldn’t identify it. As far as “cleaning” yer 22, well, some here might throw rocks at me for saying this, but I never burn/clean my Weber. I’m always sorta scraping the bottom out with a plastic thingy or another. As far as the lid goes, I let her go until a flake appears then remove. I use it at least a couple of times a week all year. I did power wash it once about 5 years ago. 🕶

        Oh, don’t know if I said howdy to ya. Howdy! 🕶

        Comment


        • Robvjr
          Robvjr commented
          Editing a comment
          Thanks and howdy back🤠 I appreciate all the input and thoughts, much to try which means my kitchen will be full the next couple days. Cheers

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