- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Steaks have Bitter/Chemical-like taste from Kamado grill
Posted on 2/16/15 at 8:25 am
Posted on 2/16/15 at 8:25 am
Gents, I purchased the Visions Kamado grill from SAMs a week or so ago. Went and bought some dry aged ribeyes from Whole Foods. Salt and peppered them. Got the grill to 700 degrees. Cooked the steaks to perfection. Bit into them and they had a weird taste to them. Like a weird, bitter, chemically type taste. I used the organic lump charcoal from Whole Foods, had a seasoned cast iron grate, and followed the cooking directions to perfection. Anyone know what this could be?
Was I supposed to work my way up to 700 degrees over half a dozen grills or something? Different charcoal?
Any input is appreciated. Thanks!
Was I supposed to work my way up to 700 degrees over half a dozen grills or something? Different charcoal?
Any input is appreciated. Thanks!
6
Posted on 2/16/15 at 8:27 am to FishinTygah84
How did you light the grill?
Posted on 2/16/15 at 8:29 am to wickowick
i carefully stacked charcoal up to the holes in the firebox, then lit about 3/4 full chimney and dumped it on top
Posted on 2/16/15 at 8:37 am to FishinTygah84
Oily weird taste is VOCs from the fresh charcoal. Merely getting the temp to 700 doesn't mean you're ready to cook. Gotta wait until the thick white/black/grey smoke turns to "clear"....a barely visible, much cleaner smelling smoke. Odd flavors can also be caused by an abundance of burning fat dripping onto the coals and flaring up. This burnt grease flavor is more acrid than chemically, tho.
Posted on 2/16/15 at 8:37 am to FishinTygah84
First time to build a fire in it? I so you may should have built a dummy fire before you cooked on it to burn all the new off.
Posted on 2/16/15 at 8:38 am to FishinTygah84
1st time you lit a fire inside the grill? If so, I certainly wouldnt suggest that.....at 700 degrees, its burning/melting anything inside......I would absolutely do a burn or 2 before cooking with it. JMO. I suspect you will be fine after a good burn. I did this with my Primo, as I was concerned with what happened to you.
Posted on 2/16/15 at 8:44 am to FishinTygah84
So do you think im ok now since i did this first burn so hot? Or should i do another burn?
Alos, how long should i wait at 700 before i put steaks on? i definitely put them on the second it 700 degrees.... I'm such a rookie. the learning curve on this type of grill is pretty large.
Alos, how long should i wait at 700 before i put steaks on? i definitely put them on the second it 700 degrees.... I'm such a rookie. the learning curve on this type of grill is pretty large.
Posted on 2/16/15 at 8:50 am to hungryone
quote:
Oily weird taste is VOCs from the fresh charcoal. Merely getting the temp to 700 doesn't mean you're ready to cook. Gotta wait until the thick white/black/grey smoke turns to "clear"....a barely visible, much cleaner smelling smoke.
My guess would be this is what happened. It was my experience with my BGE. I started grilling chicken and it had a very harsh smoke flavor - kids called it "burnt-house" chicken.
My first rec in troubleshooting would be to ensure you've got a clean burn going with your charcoal.
As hungryone noted you'll get up to temp before you've got a clean burn going.
Posted on 2/16/15 at 8:51 am to FishinTygah84
I think you getting it up to 700 probably burned off whatever you needed to. You should be good to go now..
Posted on 2/16/15 at 8:53 am to FishinTygah84
IMO I'd do another burn & make it a low n slow.....I've got a BGE and the rep suggested doing a couple of low n slow before getting it up to that high a temp. Didn't mention not doing so would give a weird taste, in theory somewhat like seasong a new cast iron skillet or pot.
You are going to love the kamado style cooker & in all reality the learning curve isn't that large. There are tons of you tube videos and I know BGE has a great forum where you can learn as well. Not sure about Primo though the basics are pretty much the same. Good luck!!!
You are going to love the kamado style cooker & in all reality the learning curve isn't that large. There are tons of you tube videos and I know BGE has a great forum where you can learn as well. Not sure about Primo though the basics are pretty much the same. Good luck!!!
Posted on 2/16/15 at 8:55 am to FishinTygah84
Thanks guys!
Also, another laugh for you all.
In my infinite rookie wisdom, i pulled the steaks off and went inside, leaving the vents all wide open. When i went back outside about an hour later, the therm had passed 700 and was on its way back to 100. i completely melted the gaskets. so that was awesome....
got some more ordered to replace.
Also, another laugh for you all.
In my infinite rookie wisdom, i pulled the steaks off and went inside, leaving the vents all wide open. When i went back outside about an hour later, the therm had passed 700 and was on its way back to 100. i completely melted the gaskets. so that was awesome....
got some more ordered to replace.
Posted on 2/16/15 at 8:56 am to FishinTygah84
Like everyone else is saying, you were burning off the new funk on the inside
Posted on 2/16/15 at 8:56 am to LSUballs
quote:
First time to build a fire in it? I so you may should have built a dummy fire before you cooked on it to burn all the new off.
This.
Try again. Doubt it happens next time.
Posted on 2/16/15 at 8:58 am to TigerHam85
Gotta build that patina
Posted on 2/16/15 at 9:20 am to LSUballs
quote:This.
First time to build a fire in it? I so you may should have built a dummy fire before you cooked on it to burn all the new off.
In layman's terms, ya gotta season it.
Posted on 2/16/15 at 11:39 am to Degas
Respectfully to the other posters, a ceramic kamado doesn't have any need to burn off any residues from the manufacturing process. They're sowy white and inert on the inside....no machine oil or lubricant/coatings to burn off as with a metal gas or charcoal grill.
But no matter how old or well "seasoned" (ie, dirty) a ceramic cooker is, the Nast flavor can still be imparted by putting food on the fire too early. OP probably has experience cooking over briquettes: imagine the foul taste you'd get if you lit a bunch of Kingsford briquettes and put the food on immediately. Gross, right? Well, lump has a similar need to catch fire, burn at a lower temp, then stabilize before you want to cook over it. I generally go at least 30 minutes from match to cooking on my large when using a previously fired cooker of lump....closer to 45 mins if it's fresh lump or an especially dense charcoal (like Wicked Good).
Seasoning the inside of a ceramic cooker is hogwash. Built up crud can easily be burned off and the ceramic returned to a relatively pristine state with a high temp extended burn. Everything crusted on the walls will turn to ash and burn away.
If you like high temp cooking, it's worth the investment to buy a Rutland or copper gasket. The Naked Whiz website is a fount of info on ceramic cooking, here's a link to the high temp gaskets page: LINK
But no matter how old or well "seasoned" (ie, dirty) a ceramic cooker is, the Nast flavor can still be imparted by putting food on the fire too early. OP probably has experience cooking over briquettes: imagine the foul taste you'd get if you lit a bunch of Kingsford briquettes and put the food on immediately. Gross, right? Well, lump has a similar need to catch fire, burn at a lower temp, then stabilize before you want to cook over it. I generally go at least 30 minutes from match to cooking on my large when using a previously fired cooker of lump....closer to 45 mins if it's fresh lump or an especially dense charcoal (like Wicked Good).
Seasoning the inside of a ceramic cooker is hogwash. Built up crud can easily be burned off and the ceramic returned to a relatively pristine state with a high temp extended burn. Everything crusted on the walls will turn to ash and burn away.
If you like high temp cooking, it's worth the investment to buy a Rutland or copper gasket. The Naked Whiz website is a fount of info on ceramic cooking, here's a link to the high temp gaskets page: LINK
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.
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.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News