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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-17-2013, 01:16 AM   #1
Gulf Coast Blue
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Default 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?

Thanks.
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Unread 04-17-2013, 01:59 AM   #2
code3rrt
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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.

KC
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Unread 04-17-2013, 02:13 AM   #3
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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..
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Unread 04-17-2013, 02:13 AM   #4
AussieTitch
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Your fuel hasn't got wet/gone mouldy has it?
My offset never gets cleaned bar a good burn out
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Unread 04-17-2013, 02:19 AM   #5
Gulf Coast Blue
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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?
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Unread 04-17-2013, 02:55 AM   #6
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yes...use it for your deep cleans, then just fire up for a few hours , spray down with veg oil and start cooking again
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Unread 04-17-2013, 08:37 AM   #7
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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.
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Unread 04-17-2013, 09:14 AM   #8
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I scrape mine out about once a year. I use my fireplace shovel. It works great and there's no need to reseason.

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Unread 04-17-2013, 09:41 AM   #9
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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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