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Chemical taste and smell

Green_with_envy
Green_with_envy Posts: 2
in EggHead Forum
hello big green egg chefs: we have cooked a pork tenderloin that we infused with garlic, olive oil, and rosemary  as well as a chicken we butterflied and used a dry rub. We placed them both on a rack inside a drip pan. Both had a horrible chemical taste and a white film. The inverter was legs up and the temperature was 400 degrees. Are we cooking too hot? The chicken and pork were fresh and perfectly seasoned however both were inedible. What are we doing wrong? 
Disappointed, and green_with_envy
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Comments

  • loveTheEgg
    loveTheEgg Posts: 573
    How long did you let the fire burn before putting the meat on? What kind of lump are you using? 
    Brandon, MS
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  • Mattman3969
    Mattman3969 Posts: 10,458
    +1 on @lovetheEgg question. Was your pan sitting directly on the PS?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited April 2015
    You didn't by any chance use lighter fluid to light your egg (or use match light charcoal) did you?

    welcome to the forum! You're in the right place if you have questions that need answering. There are some very knowledgeable folks around here. 
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited April 2015
    Another question, if you didn't use lighter fluid then how did you light the egg? Did you use parafin cubes or any other sort of starter cube?
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  • Zmokin
    Zmokin Posts: 1,938
    I have to ask, did you use lighter fluid to light the lump?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • henapple
    henapple Posts: 16,025
    Was the meat in a pan? Don't worry. .you'll work through this
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • johnkitchens
    johnkitchens Posts: 5,234
    I am guessing that the original poster put the food on way too early and was probably using BGE lump. I made the same mistake when I first started egging.

    Louisville, GA - 2 Large BGE's
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    My guess is you didn't let the fire burn long enough to clear the bad smoke before putting your food on.  How long does that take?  It depends on the lump you're using.  Simple rule saves you here.  If your smoke smells bad (like chemicals), then your food will taste bad.  Wait a bit for the fire to burn that bad smoke out.  If your smoke smells good, then your food will taste good.

    Welcome and cook something awesome!
    Flint, Michigan
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  • Green_with_envy
    Green_with_envy Posts: 2
    Thanks y'all for your comments and suggestions. We used the lump charcoal from barbecues galore and the big green egg starter cubes. We let the temp in the egg reach 400 degrees. The meat was on a rack in the drip pan when we placed it in the egg. How long should we let the fire burn before we begin cooking? How do you keep the potatoes and vegetables in the drip pan from getting dry? 
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  • Chubbs
    Chubbs Posts: 6,929
    Let the lump burn clean. Smell the smoke before you put meat on. If it stinks the food will too. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Also EVOO (although wonderful on many things) at higher temps and radiant heat can give off some unpleasant taste. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Chubbs said:
    Let the lump burn clean. Smell the smoke before you put meat on. If it stinks the food will too. 
    Stick your hand in the smoke. If your hand stinks, your food will stink. 

    It it depends on what lump you're using as to how long that takes. 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Was the drip pan sitting directly on the plate setter (inverter?). An air gap between the pan and the ceramic (I use copper plumbing elbows) will keep acrid smell/taste from burning drippings from fouling a good cook. 
    It's a 302 thing . . .
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  • Jstroke
    Jstroke Posts: 2,605
    I'm going n a different direction. Was the dasy wheel on the egg? if so, BINGO. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • jaydub58
    jaydub58 Posts: 2,167
    @lstroke, what affect would the DFMT have on this situation?
    Just askin'
    John in the Willamette Valley of Oregon
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    jaydub58 said:
    @lstroke, what affect would the DFMT have on this situation?
    Just askin'
    Agree, cooked many a cook with a cap either smokeware or daisy wheel. Just burn off the bad smoke first. 
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  • Chubbs
    Chubbs Posts: 6,929
    Jstroke said:
    I'm going n a different direction. Was the dasy wheel on the egg? if so, BINGO. 
    This has nothing to do with it unless on and closed. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NCEggSmoker
    NCEggSmoker Posts: 336
    I had a bag of lump that had a kerosine type smell to it that I never could get to burn clean. After ruining a meal from getting impatient and putting a pork tenderloin on over that stinky fire I finally tossed the bag. It's possible if the other suggestions aren't the reason then you could try a different lump. 
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • Jstroke
    Jstroke Posts: 2,605
    On higher temp cooks I leave the wheel off. I use the bottom vent to control my temps. you can get back presure which creates a nasty flavor
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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