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Unread 06-04-2013, 10:47 PM   #22
Whistler
On the road to being a farker
 
Join Date: 12-11-12
Location: Athens, Texas
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Only time I use KBB is a small chimney to get the wood started (usually use a "Texas match" instead) but used as a starter I don't notice the chemical taste you mentioned. Could be the wood flames or the fact it's mostly burnt up by the time the wood is going good and I put the meat on. I start the chimney with a wad of paper under the KBB (no fluid) and that might help keep the chemical taste down some as well though I do notice the smell until the chimney gets going. YMMV
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