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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Reloading Charcoal Question

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  • Top | #1

    Reloading Charcoal Question

    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!

  • Top | #2
    The sootiness comes from the fire not being hot enough. The charcoal you use won’t make a difference.

    To to give you more information, I would need to know more about how you have your fire set up, and what you are cooking.

    Comment


    • Top | #3
      It may just be you're sensitive to the taste of charcoal smoke too. When doing a low & slow cook where you utilize the "snake" or "Minion" methods, or the Slow 'N Sear in a kettle, there's constantly new coals slowly being lit by the other coals. I, and many others, don't really notice an off-putting sooty taste. I notice a charcoal taste. To me it's good. Add wood chunks! Get some good wood smoke in there and it may help mask some of that.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        This is what I was going to say as well. I for one never pre-light charcoal before adding to the offset or kettle, as that would defeat my use of the minion/snake/SNS/etc, and put me back into tending the fire constantly. Charcoal has a taste unlike gas or other cooking methods (even straight wood).

    • Top | #4
      Originally posted by Mosca View Post
      The sootiness comes from the fire not being hot enough. The charcoal you use won’t make a difference.

      To to give you more information, I would need to know more about how you have your fire set up, and what you are cooking.
      Awesome, that makes sense. Hotter fire = more complete combustion. I’m using a pk 360 both with no basket and two kinds of baskets dividing the grill in 1/2 keeping all coals on right side of grill. I do have trouble on the pk with smoke coming off the coals if they haven’t ashed over. I seem to notice the sooty taste anytime I get smoke coming off the coals. This happens when I add new briquettes to reload. I’m not using wood chips, just charcoal. Have been using Weber briquettes as of late.

      thanks again!

      Comment


      • Top | #5
        Originally posted by Huskee View Post
        It may just be you're sensitive to the taste of charcoal smoke too. When doing a low & slow cook where you utilize the "snake" or "Minion" methods, or the Slow 'N Sear in a kettle, there's constantly new coals slowly being lit by the other coals. I, and many others, don't really notice an off-putting sooty taste. I notice a charcoal taste. To me it's good. Add wood chunks! Get some good wood smoke in there and it may help mask some of that.
        My new basket allows a snake method. Will definitely try that! It does only seem to occur when new coals are being lit putting off smoke. If everything is lit, there is no sooty carbon like taste. Definitely some smokiness, but not sooty carbon like taste.

        Comment


        • Top | #6
          Guessing it's just the high-oxygen environment of new coals. I don't notice it in the controlled low-oxygen low & slow setups. See if you do.

          Comment


          • Top | #7
            +1 for low temps! Incomplete combustion - whether from wood splits or charcoal - will result in dirty smoke. Make sure that fire is getting plenty of air, and try adding fewer briqs more often.

            Comment


            • Top | #8
              Add less new charcoal.

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                Good point - with a snake, or the SNS in my kettle, a limited amount of new charcoal is igniting at any given point in time.

            • Top | #9
              You may need to open your exhaust vent more And if the fire is running too hot, adjust the lower

              Comment


              • Top | #10
                Briquettes burn at about 1000*. In a snake, that is the temperature of the flame front, that is why it doesn’t smoke; it has reached temp, and coal behind it is dying and coal in front of it hasn’t ignited yet.

                If you dump a big load of unburnt charcoal on a fire, it brings the temperature of the fire down, and it will smoke until it rises. if you put a little at a time, it will stay hot enough. Alternately, you can gather the burning coals to the side, and add new coals at the edge, creating a new snake.

                Comment


                • Top | #11
                  I have found that Weber briquettes produce a very pleasant woodsy flavor as they are heating up and creating some charcoal smoke. When I do a slightly longer cook - like a whole chicken, I'll fill the chimney about 2/3 - 3/4 full and will pour the lit coals over a single layer of unlit Weber briquettes. Doing it this way obviates the need to add coals during the cook as Weber burns for a long period of time and having very hot coals on top of a small quantity of unlit coals is hot enough to produce clean smoke flavor. I always start with all of the vents wide open and after 15-20 I might close the top vent to some extent if I the fire is burning hotter than I am shooting for. What I'm describing is how I do it in my 26" Weber kettle.

                  Comment


                  • Razor
                    Razor commented
                    Editing a comment
                    Yep, and don't do the reverse, unlit briquettes on top of lit briquettes. Ask me how I know, lol....

                • Top | #12
                  This is all excellent and hugely helpful advice. I plan to try all and report back. Just out of curiosity does good lump tend to produce more or less smoke than good briquettes? I had tried mesquite lump several months back. From what I recall it definitely was smoky but in more of a mesquite smoke flavor rather than a sooty flavor. It burned very fast and left a lot of ash so I had not tried it again.

                  Comment


                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    Most lump is said to produce LESS ash than briquettes, as there are no fillers. Now, Weber charcoal and some other brands have less fillers than Kingsford and some others, and may be about the same as lump as far as ash goes.

                    I'm a fan of Weber briquettes, and used them to smoke a brisket on Sunday, and there was for sure no sooty flavor. I just had leftovers! I lit 12 briquettes, let them ash over, put them in my SNS, filled the rest of it with more charcoal, and topped with 4 hickory chunks.

                • Top | #13
                  I think something is going on with this PK360 thats not letting enough oxygen in for complete combustion. I wondering if I need to buy one of those fans as the normal vents don't allow in enough air. It's just my nearest 110 volt plug is a long way from the grill.

                  Comment


                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    You ought to be able to run just fine with the intakes built into the grill. A fan is best for low and slow controlled temperature cooks. That said, if you want a fan that doesn't need AC, I use the PartyQ, from bbqguru.com, as it runs off 4 AA batteries, and requires no AC power. I get a couple of cooks out of a set of batteries. If I wasn't lazy I would probably buy some rechargeables.

                  • mountainsmoker
                    mountainsmoker commented
                    Editing a comment
                    Then the PartyQ would probably work best for you. Wal-Mart sells the Energizer brand charger and extra batteries for a reasonable price. I have had mine for about 6 years and other than keeping on buying more batteries for more things it has worked flawlessly..LOL.
                    Last edited by mountainsmoker; September 10th, 2019, 07:00 PM.

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    How about a pic of your pk 360 all set up? Should be able to get a clean burn at 225-275F easily. Not sure what is going on yet.

                • Top | #14
                  Will do! Will take photos of next cook for sure.

                  Comment


                  • Top | #15
                    In the mean time why don't you double check the installation of the air intake tubes on page 12. Do they turn 90 degrees and point to the right when fully open. Just a thought. You can go ahead and set up your 360 like you normally do and see if any one can spot something wrong or right. Disclaimer I do not have a 360 but hope to one day, the info is from the manual.

                    Comment

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