I love BBQ and being from Texas I am fortunate to have a lot of good BBQ around to choose from. I never wanted a gas grill, and I didn't like the taste of charcoal so I never was interested in getting one. I knew nothing about "lump charcoal". Then I found out about ceramic grills that also double as a smoker, and though I could save money if I made my own bbq. It took about 4 years to convince my wife and went from selling a house to moving to an apartment and buying another house before I could own one but I've had it since September and try to cook every weekend I can. This place has been the most helpful with my learning since it explains the science behind everything and it's not just someone's opinion. So glad to be a part of it. Looking forward to learning from everyone here.
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Welcome to the pit! There's lots to learn and share here. Enjoy! -
Welcome from a fellow Texan. Sorry to hear about your disdain for charcoal, perhaps reading some of Meathead's articles on the subject may change your mind. Having a ceramic cooker will require either briquettes or lump charcoal so I'm sure you will be surprised at the results. Good luck, looking forward to your posts here !!Comment
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Im wondering if it was the chemicals from the lighter fluid? I've been using lump charcoal and have none of that taste. -
I actually have a bison airlighter and it works wonders. My food tastes good, it's other people that I have to worry about. No one on here I would imagine, nor on the KJ group I'm in. This was more an observation I made as a kid growing up. Now I know there are better ways to grill to not have flavors added
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jstjohn83, Welcome to the "PIT CLUB"â—ï¸
You are Now Enrolled in the BBQ Univ.â—ï¸
Attendance and Participation are Mandatoryâ—ï¸
Enjoy the "PIT CLUB"‼ï¸
Eat Well and Prosperâ—ï¸ From a Backyard Cremator in Fargo ND, DanComment
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Welcome to the Pit from Huntsville, Alabama!
I think you must have gotten a bad taste for charcoal (pun intended).due to use of lighter fluid or instant light charcoal at some time in the past. Once it is lighted and ready to cook on, there is little smoke and a charcoal fire (lump or briquet) is little different than a wood fire that has burned down to embers, since that is what it is. The way to start ANY charcoal properly is using a chimney in my opinion. I gave up on lighter fluid many years ago.
Now, cooking low and slow on your Kamado using various techniques outlined here, where charcoal is igniting slowly throughout the cook, you will get some smoke flavor, but again - I've never had charcoal produce off flavors in meat during a long low and slow cook either.Comment
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Welcome from IndianaComment
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Welcome from Winnipeg. Great site for fun and learning at the same time.Comment
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Welcome to the Pit! Thanks for joining up!
When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.
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-Spinaker
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It mentioned to put your equipment in your signature, but I have been looking at other posts and notice that most do not mention their equipment anywhere. I don't even see mine listed anywhere. Is that a feature that was removed or maybe is still in process? -
Some people simply choose not to fill it out at all. But many do. For example, everyone on this page, except Dan, has their signature filled out. If you are not seeing theirs, let me know. You have to hover your cursor over the little pen tab next to to the green dot in the lower left. jstjohn83
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Welcome to The Pit.Comment
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jstjohn83 You can see mine here. Please let me know if this does not come up on your screen when you hover over the small pen in the lower left.
Thanks!
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Welcome aboard. There is an enormous amount of info in the vaults of AR. Just browsing will get it to ya or ask. Eat good and have fun!Comment
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Howdy from Kansas territory, Welcome to Th Pit!
Glad ya joined us here, lookin forward to more!
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Welcome from the Lowcountry of South Carolina!Comment
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