I cooked my first steaks (Ribeyes, 1 1/4" thick) tonight at 600-650 degrees (direct heat, BGE lump, looftlighter with
cast iron grate), 2 minutes per side, then shut everything off and left
in for another 2 minutes. Steaks were cooked to perfection, but....
The flavor had kind of a chemical taste :(
I cooked chicken wings at 375 the first time I cooked on it this past
Friday and then I cooked a brisket on it Sunday night, both had amazing
flavor and everyone loved them!
Could it be it was the first time at higher temperatures and some of the
"chemicals" of the manufacturing process could have affected the taste?
I know I should not expect the same smokey flavor (hickory chips) with the lower temp/longer time cooks but I really wanted a hint of hickory in them.
Any ideas or tips?