Backwoods flavor.
- Thread starter Burn
- Start date
Porcine Perfection
is One Chatty Farker
I wouldn't give up. Do a little research on the different kinds. A good place to start is here.
http://www.nakedwhiz.com/lumprankpoll.htm
http://www.nakedwhiz.com/lumprankpoll.htm
Stlsportster
Babbling Farker
I have that same problem sometimes on my Pit Barrel. I tend to prefer the taste of Stubbs or good lump (like Rockwood). KBB and RO briquettes I feel leave more of a charcoal taste.
Also, this seems to happen more when I am trying to choke down temps and don't allow a clean burning fire.
Also, this seems to happen more when I am trying to choke down temps and don't allow a clean burning fire.
pjtexas1
somebody shut me the fark up.
don't give up brother...
have you tried a quality lump or all natural briquette? i load more wood chunks than most in my insulated cabinet to increase the smoke flavor. give us some more details on how you run the cooker...water...in pans...how much wood to charcoal ratio...maze.
if you have not tried the HEB Grand Champion charcoal give it a try. it is cheap for a natural briq (no chemicals). if you want to try a bag of the weber natural briqs i can give you a bag as i have several.
have you tried a quality lump or all natural briquette? i load more wood chunks than most in my insulated cabinet to increase the smoke flavor. give us some more details on how you run the cooker...water...in pans...how much wood to charcoal ratio...maze.
if you have not tried the HEB Grand Champion charcoal give it a try. it is cheap for a natural briq (no chemicals). if you want to try a bag of the weber natural briqs i can give you a bag as i have several.
CptKaos
is one Smokin' Farker
I have used KBB in my chicken cooker and if you let it burn long enough to get good and hot the smoke and charcoal flavor dies down, just need a few chunks of wood then to get a nice flavor.
Larry
Larry
Burn
Full Fledged Farker
I actually did a mini brisket with the champion heb yesterday. I thought it was good until my judge (5 yr old) said Rudy's is better. Lol
I have a maze set up. 70% charcoal. 30%. Yesterday I ran without water because it's hard to tell if it's clean with the steam coming out of the stack.
Previously I've tried fogo. Some how it got moisture in the bag. Kbb. I think it's partially an issue of not running a clean enough fire. The basket is warped causing parts to be to close to the heat deflector. Maybe a new basket and less fiddling around would help? Oh yesterday I used hickery. Maybe I should try a lighter wood.
I have a maze set up. 70% charcoal. 30%. Yesterday I ran without water because it's hard to tell if it's clean with the steam coming out of the stack.
Previously I've tried fogo. Some how it got moisture in the bag. Kbb. I think it's partially an issue of not running a clean enough fire. The basket is warped causing parts to be to close to the heat deflector. Maybe a new basket and less fiddling around would help? Oh yesterday I used hickery. Maybe I should try a lighter wood.
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dadsr4
somebody shut me the fark up.
What are you cooking on? What ever it is, there are people here who can give you advice. On my kettles, if I catch the temp I want on the way up, I get a clean burn. If the vents are choked down to lower the temp or because too much charcoal is started, problems can occur.
Burn
Full Fledged Farker
And im cooking on a backwoods 3400. I had a tiny custom klose. It was good but to heavy when i moved. Then I had a tiny wsm but I was always running it hot and got rid of it. The chubby will hold temp but like I said it's hard to tell if it's a clean fire with the water pan.
Beentown
is Blowin Smoke!
More wood. People think I am crazy when they see me charcoal basket. In my UDS basket I will have 10 fist size chunks in it.
I also find a higher temp helps with charcoal, 275 or more.
I have done many side by sides of charcoal and no one could taste the difference between lump/briquettes. Only time people noticed is when I ran straight charcoal and no wood.
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I also find a higher temp helps with charcoal, 275 or more.
I have done many side by sides of charcoal and no one could taste the difference between lump/briquettes. Only time people noticed is when I ran straight charcoal and no wood.
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pjtexas1
somebody shut me the fark up.
my cabinet never runs 100% clear even without water. i believe this is because of the limited airflow. if you want to know if your fire is good run your fingers thru the exhaust fumes and smell your fingers. if it smells like an ash tray then do not put your food in. once it smells good coming out of the exhaust it is safe to add your food. i like pecan most in my cabinet. i lay enough chunks on top of the charcoal maze that it is hard to see the charcoal sometimes. my chunks resemble very tiny splits (long and skinny). they are not fist size chunks.
blazinfire
Babbling Farker
Man.... I hate to say it.. I don't like charcoal. Never really tried lump instead.... only a couple times didn't like how it burned in the WSM. I have tried every brand of charcoal available with many many cooks on the WSM.. Everyone around me loved everything that came off of it.. and I just shook my head knowing I could taste the difference in flavors from cooking on my offset.
pjtexas1
somebody shut me the fark up.
i lay the wood chunks on top. in my mind it works better that way because heat rises.
what about the flavor do you not like? is it bitter or is the smoke flavor too light?
sudsandswine
Quintessential Chatty Farker
I'm not really a charcoal "fan" either, though sometimes I'll compromise flavor profile for convenience and do briskets or butts on my Primo XL instead of the stick burner. I can always taste the charcoal - even good stuff like Rockwood (light years beyond briquettes or a cheap lump though) but it just has a different flavor profile. If the only thing that'll satisfy you is a wood fire, then that's going to be the only way to go IMO.
luv2smoke
Take a breath!
If a cabinet is run properly it should be hard to discern the difference between an all wood cook and charcoal/lump and wood chunk cook.
pjtexas1
somebody shut me the fark up.
sounds like the fire is not running clean enough or maybe the food is going on before the fire is running clean. i would find something to place in front of the intakes to block direct wind from going into the cooker or turn the intake away from the wind. i have had this happen on windy days but i have 2 big intakes. i block off one and use the one on the other side away from the wind.
Hookin_Bull
Found some matches.
On my cabinet smoker I run 1/3 wood to 2/3 lump charcoal. I tried many brands before settling on B&B Oak lump (not the ‘select hardwoods’ type). Turns out good ‘que every time. Don’t put food in until pit is running at cook temp. Just 2ct. 
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