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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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08-16-2011, 12:30 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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New smoker break-in BAAAD Taste
I've bulit a new insulated smoker and burned it in. Temp got above 500 degrees for several hours. Nothing split or broke but, at times, the smoke from the chimney would be brownish yellow and it went away pretty quickly. The next day I cleaned the unit with soap and water then rubbed it down with lard and brought it up to 300 for 5 hours. everything looked and smelled fine. Today I brought the cooker up to 250 and put chicken thighs in and cooked for a couple hours. The taste was BITTER.
Notes: Started with 1 chute of kingsford charcoal, when temp got to 200 I put in 1 stick of year old pecan and 2 sticks of 6 month old maple then put in the chicken and brought up tp 275 roughly. at one time I thought I saw the brownish yellow smoke again. The smoker has 1.2 inch 1200 degee rockwool insulation all around and the fire box has 2000 degree ceramic insulation. Thoughts: I wonder if I did not seal the firebox tight enough and the heat/fire got to any of the insulation, it would cause the smoke and bitterness. If I eat the bitter meat would it hurt me? Any thoughts on this subject? I am "bitterly" watching for any comments. I am also hoping all the money, time and effort wasn't wasted. |
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08-16-2011, 12:36 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Did you let the wood catch on fire and get a thin blue smoke before putting the chicken on the smoker? The wood may not have been burning cleanly when you put the chicken on.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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08-16-2011, 12:50 PM | #3 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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no i just put it on like I've always done.
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08-16-2011, 12:53 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I wouldn't expect rockwool or ceramic insulation to burn at 500F. If you missed getting the unit sealed up enough, I would think you could find the leak in the chamber. I would probably not eat the bitter meat just out of a sense of not wanting to eat something bad.
I would suggest giving it another test burn, without meat, and let it run for a while, checking to see if a small hot fire will get you to a clean fire over time.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-16-2011, 01:12 PM | #5 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I go for the wood/ blue smoke idea. Where did you get the ceramic insulation?
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08-16-2011, 01:17 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Why not try a smoke with just charcoal in order to eliminate the wood from the equation?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-16-2011, 01:43 PM | #7 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Sounds like creosote build up on the meat caused by a poor burning fire.
Poofy white smoke = bad Thin blue to invisible smoke = good.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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08-16-2011, 01:49 PM | #8 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I second that. and don't eat the bitter meat....cuz it's bitter.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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08-16-2011, 01:49 PM | #9 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I've had that issue with bitter taste and found it was the wood, basically just too much at once. I've also had it happen more with hard woods than fruit woods.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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Thanks from:---> |
08-16-2011, 01:50 PM | #10 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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As I post this I removed all the wood put in more chicken with charcoal only. I also cut the side to check on the insulation and it is in great shape. We will all know in a couple hours how it tastes (at least I will ).
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Thanks from:---> |
08-16-2011, 05:19 PM | #11 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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Cooked with charcoal only and the bitterness gone. Now I have to re-weld cutout and patch up holes on the inside but I believe after some 2 weeks practice I'll be ready for the Winder, Ga- Lake Oconee - and Cleveland KCBS cooks.
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08-16-2011, 05:40 PM | #12 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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Lessee sum pitchers!! dag nab it!!!
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[B]Matt Armistead[/B] |
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08-16-2011, 07:15 PM | #13 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I agree...I think that you had to much wood on the fire. Insulated cookers don't need much at all!
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08-16-2011, 08:21 PM | #14 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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I will try to post picts asap
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08-16-2011, 08:24 PM | #15 |
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
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