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re: Steaks have Bitter/Chemical-like taste from Kamado grill
Posted on 2/16/15 at 12:59 pm to FishinTygah84
Posted on 2/16/15 at 12:59 pm to FishinTygah84
I have the same grill and I think it was putting the food on to early. The Kamado will jump up to temperature very fast when using a chimney but I let if burn about thirty minutes to get clean smoke before cooking.
You will know you have good smoke when the temp is right and smoke coming out the top is pretty clear. If its white or black smoke its not ready yet.
You will know you have good smoke when the temp is right and smoke coming out the top is pretty clear. If its white or black smoke its not ready yet.
1
Posted on 2/16/15 at 1:11 pm to PoppaD
That helps me a lot. i dumped the chimney full onto the lump in the firebox and closed the lid. the second it hit 700, i put them on. That has to be where i made the mistake at. when i think about it
I know it's not the grill.
I know it's not the lump.
I know it's not the grate.
I know it's not the $24/lb dry aged rib-eyes
I know it's not the high temp, since that's what these are made to do.
So that only leaves me putting them on too early. I really appreciate the help fellas.
Much obliged.
I know it's not the grill.
I know it's not the lump.
I know it's not the grate.
I know it's not the $24/lb dry aged rib-eyes
I know it's not the high temp, since that's what these are made to do.
So that only leaves me putting them on too early. I really appreciate the help fellas.
Much obliged.
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