unburned charcoal taste, yes or no


 
Jeff Padell

Jeff Padell

TVWBB Pro
I was talking to the owner of the BBQ barn in Arlington MA about the new 14.5, he said he uses the BGE because he doesn't like the taste from unburned charcoal from the Minion method. I have been using my 22.5 and my mini for about 4 months now and on chicken and some turkey notice some taste but I think that is because I had been subscribing to the credo, if a little is good, more is better. but am starting to back off on how much smoke I give things, especially on poultry and the taste is from way too much smoke.

Has anyone noticed a unburnt charcoal taste (and what would that be anyway). I had thought of trying a smoke with no smoke to see if I notice anything.
 
Jeff,

By definition the minion method means gaining extended cook time by using lit charcoal to start unlit over time. The person with the BGE (owner of the BBQ Barn) apparently only uses his egg for grilling or barbecuing, because as the owner of a large BGE myself, even with the efficiency of that cooker, you STILL must use the minion method for extended smoking (> 8 hrs).

16-18 hrs at temps from 200-250 is very easy with the BGE, and you don't even a full firebox of lump to do it. However you must use the minion method, and whether or not there's a charcoal taste in your meat depends (just as it does with briquettes) entirely on the brand and/or quality of lump charcoal you use.
 
I have no issues using the minion method. I use plenty of wood chunks also....No "bad taste" in my BBQ.
 
Alan F said:
He must be referring to igniter smoke.
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maybe the guy at BBQ Barn, for me the white smoke is from the 4 or 5 chunks of wood I put on the burning coals when I take them off the smoke disappears, I am learning a little blue smoke just a hint seems to help. As I say I am going to try it with no wood, so there would be no smoke from the vent.
 
Mike Cosgrove said:
My unburnt charcoal is all stored in my garage, and I've never tasted it on my food.:cool:
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Hmmm so you don't use the minion method? putting only fully lit charcoal in a WSM, how much do you use to get to 225 or 275? With a tray full of fully lit charcoal, no unburnt or unlit on the rack it must get a bit warm unless you use less, and how long does it last, how long a smoke using fully lit charcoal only?
 
I definitely get a funky charcoal taste if I add more unlit charcoal in the middle of a cook when I'm grilling. It doesn't matter if its lump or briquettes. Now if I need more charcoal in the middle of a cook I start the coal in a chimney first.
 
Jeff Padell said:
Hmmm so you don't use the minion method? putting only fully lit charcoal in a WSM, how much do you use to get to 225 or 275? With a tray full of fully lit charcoal, no unburnt or unlit on the rack it must get a bit warm unless you use less, and how long does it last, how long a smoke using fully lit charcoal only?
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It was all in fun, I couldn't help myself, all kidding aside though I do use the minion and the snake method and have never had any funky flavors, but I always wait until its burning clean and add wood after.
 
I couldn't help my being snarky to your sarcasm.

I do think some of my off-taste is due to too much smoke. It sometimes has been sort of think. (looking at my pictures of butts and ribs is making me hungry and want to get out and smoke) :wsm:





 
Agree, the smoke looks heavier than what I want coming out of mine while I'm cooking. It does look like that at start up though.
Just a hint, smell you smoke and see if it makes you hungry or if it smells bitter or acidic.
 
Greg Powers said:
Agree, the smoke looks heavier than what I want coming out of mine while I'm cooking. It does look like that at start up though.
Just a hint, smell you smoke and see if it makes you hungry or if it smells bitter or acidic.
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I will do that, but I can imagine my wife, "what are you doing now?" smelling my smoke, "oookkkaaayyyy (roll eyes)" LOL

but that is a good idea.

Of course half the fun of this is learning!
 
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