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.
Announcement
Collapse
No announcement yet.
Off putting taste
Collapse
X
-
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.
- Likes 3
Comment
-
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
- Likes 1
Comment
-
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! 🕶
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment