Nobody liked my leg of lamb


 
H

Hugh Willmer

New member
Hi just got my wsm and had the family round for dinner. Brought a leg of lamb and marinated it for a day using rosemary mint cumin and red wine . Had trouble as it was raining keeping the temp up and ended up putting more briquettes on the fire. When it was cooked everyone said it tasted and smelt off smoke even though I never used any wood. Really fed up after all the effort. Anyone know where I went wrong?
 
Depends on your fuel, but adding fresh coals to a spent fire can add to an off taste.

Tim
 
That's what I was thinking. Maybe I should of used the chimney . Thing is though if I used the minnuin or snake method some of the coals wouldn't be lit anyway. Anyone know what coals work that I can buy in the uk?
 
Hugh Willmer said:
That's what I was thinking. Maybe I should of used the chimney . Thing is though if I used the minnuin or snake method some of the coals wouldn't be lit anyway. Anyone know what coals work that I can buy in the uk?
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What did you use? I did my first effort on the 14.5" yesterday using the Weber ones that came with it. I found that when the temperature was dropping the problem was ash build up, and frequent prodding about to get the air flow underneath it boosted the temperature well.

I haven't had a reply on my thread asking for UK charcoal recommendations, but saw today that Wilkinson are selling 5kg bags for only £2 each so have ordered some to try.

My pork shoulder was amazing, but I had to finish it off in the oven to get the core temperature over the line (it had 10 hrs on the smoker). I think the wind wasn't helping with the temperature too.
 
Hugh Willmer said:
That's what I was thinking. Maybe I should of used the chimney . Thing is though if I used the minnuin or snake method some of the coals wouldn't be lit anyway. Anyone know what coals work that I can buy in the uk?
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A good lump or natural briq is great for refueling.
When you do a MM or snake/fuse you already have lit coals fueling the fire. Adding more unlit (depending on fuel) on top of lit can suffocate the fire and lead to an off taste.

Tim
 
If the taste was bitter smoke, then I'm thinking possibly creosote.
This can happen if the meat wasn't dried well, and/or top vent was closed too much.
 
Tasted smokey, did have the top vent half closed for a time to try to bring up temps. Also took the leg out the maranade and placed on the grill while still wet. Is that wrong?
 
I only add meat after I have a clean burning fire. If I need to add coal I remove the food until the fire is burning clean again. I add smoke wood only after I have a clean burning fire so all the thin blue smoke I see is from my smoke wood. I add one piece at a time and I add it like I would a strong spice: a little goes a long way. I normally only use two or three chunks total to avoid what we call the ashtray effect.

Live and learn. Keep at it and you'll get there.
 
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What were your bottom vents set at when the top was partially closed? I ran into something similar with my first rib cook on my 18" WSM. I closed down the top vent and ended up getting "smokey", bitter-tasting ribs. I'm convinced I had poor ventilation through the smoker. I think Bob is spot on.
 
Hugh Willmer said:
Tasted smokey, did have the top vent half closed for a time to try to bring up temps. Also took the leg out the maranade and placed on the grill while still wet. Is that wrong?
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Hugh,
More air flow equals more heat, so partially closing the top vent chokes down the fire.
If you had water in the pan, plus a wet leg of lamb, then the moist environment is ripe for creosote.
 
Someone once put it to me like this, the minion and snake methods are adding lit to unlit. When you need more charcoal you are adding unlit to lit, and you get an off flavor smoke. I made that mistake once. Now, if I need more charcoal, I light it in the chimney and add lit to lit. Also, allow the thick smoke to dissipate before putting your food on. For a minion method I allow 30 minutes or more; for a regular fire I make sure the fire has been lit for at least 10 to 20 minutes.
 
Hugh Willmer said:
That's what I was thinking. Maybe I should of used the chimney . Thing is though if I used the minnuin or snake method some of the coals wouldn't be lit anyway. Anyone know what coals work that I can buy in the uk?
Click to expand...

Hugh

they're a little expensive, but i suggest you try Webers briquettes - they last 4+ hours if all lit at the same time - and if you use the minion method, much much longer
I got 9+ hours out of a (not quite full) bowl full in my 14.5"/37cm baby WSM the other day

Chris
 
Thanks Chris, can I ask where you get your Weber briquettes from.


Chris Arnold said:
Hugh

they're a little expensive, but i suggest you try Webers briquettes - they last 4+ hours if all lit at the same time - and if you use the minion method, much much longer
I got 9+ hours out of a (not quite full) bowl full in my 14.5"/37cm baby WSM the other day

Chris
Click to expand...
 
Hugh Willmer said:
Tasted smokey, did have the top vent half closed for a time to try to bring up temps. Also took the leg out the maranade and placed on the grill while still wet. Is that wrong?
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Closing any vent will decrease temps, not increase as the increased airflow creates hotter temps. As far as the marinate goes, I see no issues with putting it on while still wet. My guess is closing that top vent some created the creosote that was already mentioned which will be a bitter taste for sure.
 
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