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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-09-2018, 08:00 AM | #1 |
Full Fledged Farker
Join Date: 02-11-18
Location: Austin
Name/Nickname : Jimmy
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Backwoods flavor.
Im starting to believe im just not a charcoal fan. I've tried all sorts of different charcoal and im not loving it. I miss my klose.
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03-09-2018, 08:11 AM | #2 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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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
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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03-09-2018, 08:46 AM | #3 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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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. |
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03-09-2018, 08:50 AM | #4 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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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.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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03-09-2018, 09:01 AM | #5 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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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
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Larry I fix stuff and I know things. |
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03-09-2018, 09:07 AM | #6 |
Full Fledged Farker
Join Date: 02-11-18
Location: Austin
Name/Nickname : Jimmy
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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. Last edited by Burn; 07-31-2021 at 06:44 AM.. |
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03-09-2018, 09:10 AM | #7 |
Full Fledged Farker
Join Date: 02-11-18
Location: Austin
Name/Nickname : Jimmy
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Maybe I use more wood. About a chunk every 2 to 3 inches.
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03-09-2018, 09:10 AM | #8 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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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.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-09-2018, 09:15 AM | #9 |
Full Fledged Farker
Join Date: 02-11-18
Location: Austin
Name/Nickname : Jimmy
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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.
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03-09-2018, 09:17 AM | #10 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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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. Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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03-09-2018, 09:39 AM | #11 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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03-09-2018, 09:57 AM | #12 |
Full Fledged Farker
Join Date: 02-11-18
Location: Austin
Name/Nickname : Jimmy
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pjtexas1 do you run the wood under the charcoal or on top. I've been using the knuckle sized chunks.
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03-09-2018, 10:18 AM | #13 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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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.
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
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03-09-2018, 10:22 AM | #14 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
what about the flavor do you not like? is it bitter or is the smoke flavor too light?
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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03-09-2018, 10:26 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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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.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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