Originally Posted by LT72884
my theory with KBB and i have tested is this. Im thinking that as the fat drips on the charcoal and vaporizes, the chemicals in KBB may react to the lipids from the meats causing a foul taste, but when the lipids/fats drip onto hot lump, there are no chemicals for it to react with. Maybe the borax in the kbb doesnt like fat. it is an irratent to tissues and fat is a tissue... just an idea
You know, that may explain why I don't notice it with indirect cooking but do with direct. I'm not sure if it is the fat vaporizing with the chemicals or something to do with locally cooling the charcoal. But off taste maybe something to do with the fat drippings? ??? Reasonable theory. Of course, kbb is primarily used for grilling. ... though I like lump for grilling too.