hi guys
i was wondering why anytime i use charcoal that is not completely lit i get an overbearing raw charcoal creasote flavour using my sns seems one demensional now as i find it only good for higher temp cooking
thanks in advance
rod
John "JR"
Minnesota/ United States of America
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That taste can be attributed to a smoldering fire. The best way to combat this is to have a small, hot fire. This allows for more of the impurities, which can make bbq distasteful, to burn off during the combustion process and thus not settle on your food.
A good way to combat this problem is to buy a torch and start your fire by lighting a small hot fire at one end of the SNS. This fire will be small and compact but will burn efficiently and should move on through your charcoal load accordingly.
Also make sure that your charcoal is stored in a cool, dry place and that is away from humidity and large temperature swings. Try to store your charcoal in a bin or inside your garage to avoid moisture from entering the bags or the charcoal itself.
EdF You can store it in a closed container, just make sure its dry as a bone and your Charcoal bag doesn't have any moisture on it, Then its a good spot!
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rodrenwick what Spinaker said. I don't have a torch so for ~225 I light 12 briquets (using a weber starter cube) stacked in the corner of the SnS and wait to them to be well ashed over before adding the rest of the briquets. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
If you see black/grey smoke (especially early in the cook), pull the meat out, rinse it off thoroughly and re-apply your rub. Then wait for the nasty smoke to dissipate before putting the meat back in.
I'm primarily a stick burner but start the BBQ with charcoal. I also have a ceramic vision grill on which I use charcoal. In my old Weber days in CA there was only one choice for charcoal - Kingsford. A couple of times I strayed away on my Vision grill with some lump charcoal (don't remember who made it). It was a mess of a smoke - almost rancid and lighter fluid smelling even though I don't use fluid. The smell and taste stayed in the ceramic for some time. Obviously I went right back to what I knew worked for me.
I love the charcoal taste. In fact, while my wife might be eating an apple as a late night snack I'll join her by chowing down on a Kingsford briquette.
Seriously though, I'd echo what the others here have said. Make sure that your initial 10 to 12 charcoals are completely ashed over and go from there.
I have had the same problem with the SnS of harsh, creosote flavors that tast like poorly lit charcoal. This was with a Minion method where charcoal is lit on one side and then is allowed to burn into unlit charcoal. I hve tried to combat this by lighting more of the charcoal but I have only been partially successful. The flavor improved somewhat but the temp was harder to regulate to desired temp. Any insights out there? I know a lot of people like this tool so maybe I am doing something wrong.
Is your grill relatively clean (it doesn't have to be spick and span)? Are you using any wood chunks? And hopefully whoever you bought your KBB stored it dry too before you bought it.
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