AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: Bill Bain on October 23, 2010, 02:23:45 pm
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I have been using Kingsford briquetts, can this cause the chemical taste?
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with lighter fluid? did you do a really good burn on the drum? was the drum food grade? many more questions, but why not start with those?
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No lighter fluid, started with a chimney. Was a new barrel and I have cooked on it a few times but thought the taste was too many oak chunks. Now I am thinking since I had only two small chunks today it might be the briquetts.
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Having never used the Kings Comp briquettes, i've heard few people talk of a taste, but i've never had that issue w/ my blue bags and UDS's.
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Doesn't sound like there are any reasons for a taste. I always think K smell like roofing tar while it's lighting, but so many people cook Minion method in WSMs and win. Just start with RnQ, Harry Soo, and McFrankenboo....Maybe that's a clue...Oh snap, that rhymes too! Oohhhh...
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how is the air flow? i think if all that stuff is good, then maybe try a different type/brand of charcoal. i wish i could offer better advise, but since i do not cook on a uds, this is all i have to offer.
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I have a draft controller, I will get some lump tomorrow and try that.
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More than likely still too much wood...its very easy to over smoke something on the uds. Make sure you have enough exhaust...if the smoke hangs around for too long it get stale and tastes like crap.
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I think that I had too many briquetts started at the beginning and in order to keep the temp. down the draft controller kept the air flow into the uds very low and therefore kept the fire smoldering and caused the acrid taste.
I have 8 - 1/2" holes around the top for vents so I think that is about right because that gives me 4" of vent. I might increase each hole to 3/4" if anyone thinks that 4" is not enough vent.
Thanks guys, appreciate your input.
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I have eight 1/2 holes also...that should be enough.
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The draft controller is controlling the intake only correct? You want to keep the exhaust wide open unless the fire is really out of control.
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Draft controller is controllng intake only. I probably got too many briquetts started and it was chocking down the intake to control temp.
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got it figured out. I must have had too many briquetts started at the beginning and the draft controller wouldn't let air into the drum until the temp was ok. I think it was choking the fire too much and that caused the acrid taste. 12 briquetts in the chimney and then poured into the basket center and one chunk of wood.
What was really eye opening was just how fast this cooks. I had the ribs on bone side down one hour, spritzed and flipped for an hour then foiled for an hour and 15 min, then out of foil for 30 min, then sauced and on for an additional for 15 min.
Hope this helps the next guy. I'll try lump next but I wanted to limit the variables on this cook.
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My pref......I don't do ribs on my UDS, I use a wsm for that. That being said, i've had luck w/ ribs on my UDS only w/ a diffuser in place. Glad you got it figured it out. Don't forget the pics tho!
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Sorry, no pictures this time, it was dark, rainy and windy so I pulled the ribs off and ran into the house.
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Did ribs again today to make sure I have this figured out. They were the best ribs I have ever done. Happy with the UDS. Love the draft controller, can work on other things while this is taking care of itself.
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I got 2 UDSs and 2WSMs, im just trying to master the temps without controllers before makin the plunge with cash. I think Santa might deliver 1or 2!
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Love the draft controller. Auber intruments.
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I know you figured this one out, but I have to point out that I HATE the blue bags of Kingsford. I try and only use the competition briquettes when I can. The blue bag still smells and tastes like chemicals. The competition ones lack the chemical smell and taste.
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I'll give the comp's a try, never used them. I also plan on testing lump but so far the blue bag is ok.
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Just about any charcoal will cook well on a UDS, but always start with a small fire that is burning hot, instead of a large fire that is burning cold.
If you want to you can cook on standard K... I don't, (personal choice), but I know a number of good cooks that do, and win competitions that way too.
Same as a WSM catch the temperature on the way up and your in for a good cook, burn straight through your target and fight to get it back down and you will have all the funky tastes under the sun! ???