I bought a Kamado Joe a few months and have been using it for all sorts of stuff. I am really enjoying most of what I cook on it - the pork butts, ribs, chicken, and smoked salmon has been wonderful.
But every time I cook beef low and slow there's a flavor that I find off putting. I think I don't like the combination of smoke and beef together? Am I the only one? Either that or I'm producing "dirty smoke" and I'm sensitive to it?
The last beef I cooked was a top round for French dip sandwiches. I cooked it indirect at 250 (measured on the grate) using Kamado Joe charcoal and NO smoking wood. It was good but the outside still had that smell that I don't like.
Next I'm going to try the cleanest fire I can possibly make - I'll use a less flavorful charcoal - Royal Oak - and cool even hotter, maybe 275 on the dome thermometer. If that still tastes funny to me I'm not sure what to say.
Maybe I should try a Weber kettle and some Kingsford as an experiment instead?
But every time I cook beef low and slow there's a flavor that I find off putting. I think I don't like the combination of smoke and beef together? Am I the only one? Either that or I'm producing "dirty smoke" and I'm sensitive to it?
The last beef I cooked was a top round for French dip sandwiches. I cooked it indirect at 250 (measured on the grate) using Kamado Joe charcoal and NO smoking wood. It was good but the outside still had that smell that I don't like.
Next I'm going to try the cleanest fire I can possibly make - I'll use a less flavorful charcoal - Royal Oak - and cool even hotter, maybe 275 on the dome thermometer. If that still tastes funny to me I'm not sure what to say.
Maybe I should try a Weber kettle and some Kingsford as an experiment instead?