Question for the Eggperts

Unknown

Doen anyone else get a strange 'taste' when grilling ribs or wings direct on their egg? I can notice a strage aftertase on the meat, but the wife thinks I'm nuts. Is the fat drippings giving off a foul taste perhaps? Any ideas for me to remedy this problem?? Ive never heard of indirect wings! Help![p]
Thanks

Jethro

Thomas,[p]I've never noticed a strange taste on wings. I love wings off the Egg. So much so the rest of the family always jokes about how many wings I eat.[p]Next time you wife says your nuts, just tell her "I am not nuts I just have a unique perspective".[p]On a more serious note with the wings it could be the smoke flavor. Poultry picks it up pretty good even if you don't add any wood.[p]Regards,
Jethro

Spin

Thomas,[p]As commercially obtained wings are deep fried, you can expect a slightly different taste from your Egg. Any dripping on the coals will tend to burn, but should not produce an off taste.[p]An off taste can be added to the meal if the meal is cooked over a fire that is still growing . A regulated dome cooking temp should produce no colored smoke from the top vent. A grey colored smoke indicates that the coals are still establishing themselves to cook and this smoke can add a different flavoring. A white (or clear) smoke indicates the Egg is ready to cook on. Any moisture in the lump tends to produce puffs of white smoke.[p]Give the smoke exiting the top vent a sniff (before the cook). This is the flavor added to the cook from the coals. A sniff during the cook tells you the flavor of the meal cooking and also anything that might be burned in the process.[p]Spin

Earl

Thomas,[p] I have cooked many racks & loads of wings & have only had one bad tasting rack. I could taste the fat, which left a bad grease taste in my mouth. Still don't know why to this day, again, it was only the one time. As Spin mentioned, did you bring the fire to temp & what do you use to start the charcoal? Do you use lump or Briketts?
It does sound like you may have a sensitive palate & pick up the taste of the fat more that your wife. That is, if there is such a thing.
Just trying to help.[p]Earl

Sippi

Thomas,
You haven't by chance gotten some green wood into your egg , have you? e.g. a limb off a pecan tree. In my experiece any wood particularly from the hickory family that is not completely dry will give a rough result. I indicated hickory family because those are the ones I am most familiar with. Additionally , your wife thinking you are a bit nuts is an inherent part of the marriage contract. Dorothy Parker, the poet said something to the effect of: "Everyone is a little bit strange except me and thee, and sometimes thou art a bit odd."

Tim M

Thomas,[p]Fat dripping on a fire does give a "taste" that I can detect, just like adding smoking woods for taste. I notice it more when the fat starts to burn or almost burn, it creates a lot of smoke too. I also only notice it with foul for the mosty part but dripping fat that smokes does produce a "taste". Higher temps or drip pans help but watch the temps on the wings so a grease fire doesn't make it worse (stay below 350).[p]Tim