Newbie here with my first post. Just got a WSM 22.5". First use I made spare ribs (using the 3-2-1 method) and chicken thighs. Everything turned out fantastic. So with that false sense of confidence, the next night I decided I would try a couple filets on it. They cooked for 50 minutes at about 240F. Cooked perfectly, but had an awful, almost chemical taste and completely inedible. Before cooking, I had emptied the ashes from the night before, cleaned the water bowl and refilled. I used a charcoal chimney starter, about 50 briquets total and one chunk of hickory. Is filet just a bad idea and a newbie mistake or did I mess something else up? Thank you for your help.
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Last edited by awsop; September 7, 2015, 12:28 PM. -
No no no wood smoke when cooking beef steaks. -
Thank you very much for your reply. If I had done a whole tenderloin would I still not use wood?Comment
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Maybe a hint of smoke, i don't bother, the charcoal gives all it needs. Plus we reverse sear for Maillard.Comment
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Thanks Jerod. I appreciate your help!Comment
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No prob, smoke flavor on a steak is sooo blah to me.
And one more thing, awsop Welcome to the Pit and thanks for the support!!!!!!!Last edited by Jerod Broussard; September 7, 2015, 02:56 PM.Comment
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