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Gulf Coast Blue 04-17-2013 01:16 AM

Taste slightly off....
Last pork butt, two chickens, and today a pork loin had a slightly off taste.....not unpleasant......just "off".......a bit tangy.

Could it be something with my offset? It seems to be seasoned well as I have used it for years......does it need a good spring cleaning....and if so, how?


code3rrt 04-17-2013 01:59 AM

A good cleaning probably wouldn't hurt. I have never had one, so I wouldn't know how to clean it proper.

Are you doing anything new or different in your prep? New lump/charcoal/briquets, new seasonings, new injections/marinades? If not, I suppose that leaves the cooker.

Refer working properly?

Not sure where else to look.


BigBellyBBQ 04-17-2013 02:13 AM

clean your cookers after heavy use, use just water / pressure washer or steam cleaner...avoid soap, however on your deep cleans and soap is used..RINSE..RINSE then let it burn a couple hours before use..a dirty cooker will yeild bitter food..

AussieTitch 04-17-2013 02:13 AM

Your fuel hasn't got wet/gone mouldy has it?
My offset never gets cleaned bar a good burn out

Gulf Coast Blue 04-17-2013 02:19 AM

Maybe a good burnout is in order. I have not done it in awhile. I am familiar with wood going funky and that is not the issue. Learned that one the hard way a number of years ago.

I have been using a new rub, but have also grilled with it has been great there.

I saw a orange based grill cleaner at Lowe's a few weeks ago and that is what got me thinking. Anyone tried it?

BigBellyBBQ 04-17-2013 02:55 AM

yes...use it for your deep cleans, then just fire up for a few hours , spray down with veg oil and start cooking again

Terry The Toad 04-17-2013 08:37 AM

You might want to consider scraping it - my offset builds up a pretty good layer of creosote. I scrape it out about every 6 months or so.

luke duke 04-17-2013 09:14 AM

I scrape mine out about once a year. I use my fireplace shovel. It works great and there's no need to reseason.

flyingbassman5 04-17-2013 09:41 AM

Probably just wet fuel like mentioned or could've been some bad wood. Maybe it was the meat? Or something in the rub or marinade?

I think its safe to assume that with so many other variable it wasn't the cooker. Try a couple other cooks and see if the "tang" is still present.

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