Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bad taste?

Unknown
Unknown
edited November -0001 in EggHead Forum
I am new to using lump, have used brickettes for many years. I am getting an "0ff" taste I think from the lump. It is most noticable on the grilled potatoes and mushrooms, really bad taste like the lump smells when you first light it. I didn't notice it so much on the chicken, steak, or even the pizzas. After lighting new lump I am waiting until the heavy smoke clears before putting the food on. Am I not waiting long enough? How much of the lump needs to be going for a "clean" fire? I'm using a Weber fire starter to get it going.
· Share on FacebookShare on Twitter

Comments

  • BrianP
    BrianP Posts: 147
    Earl J,
    Perhaps you're still not waiting long enough after lighting your lump? Most people recommend you wait until you see a faint blue wisp of smoke coming out the top of the cooker. If the lump is new - give it 20-30 minutes or so. Also, what brand of lump are you using? Some are worse than others when it comes to this. Also be careful with what and how you cook your stuff - some foods soak up the smoke much more readily than others.[p]keep us posted,
    Brian
    · Share on FacebookShare on Twitter
  • tach18k
    tach18k Posts: 1,607
    Earl J, Another thing to consider, as you would with the other stuff, grill tempature is important, the lump may stop smoking but is it hot enough? If you grilling you may want to be near 400-650 before grilling.

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    BrianP, I'm using the BGE lump. I've been waiting 30 minutes or so when using new lump before putting the food on, have not added any wood for smoke.
    Earl

    · Share on FacebookShare on Twitter
  • dhuffjr
    dhuffjr Posts: 3,182
    Earl J,
    I'm usually more carefull with old lump. The grease and drippings from the previous cook can contribute to that bad smoke I think. When I'm doing a low and slow depending on my motivation I let the fire settle for a little while longer or more perferred I empty the egg clean out the bottom 99% and then start with all fresh.
    · Share on FacebookShare on Twitter
  • Rollocks
    Rollocks Posts: 576
    Earl,

    Personally I think waiting 20-30 minutes is long enough. Some of my finicky eaters though still complain about a funny taste. I've lengthened this to about 45 minutes with no complaints.

    Another trick I've learned to use is that I fill a chimney with new lump and light it with paper. I'll leave previously lite lump in the egg. If I wait until the charcoal chimney is firey red burning real well to dump (usually about 15-20 minutes). I can put food on sooner and not have complaints about taste. I think that once the lump has been burned, or heated for a period it looses the offensive taste.

    When I do low and slow cooks I fire up the egg and let it burn hot (about 450º) for 45 minutes to an hour and then I shut the vents down almost completely and let it the temp drop to 250º. The cool down takes 1-2 hours and then begin my cook.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Earl J,
    Maybe you just don't like the flavor that lump gives your food, it is different than briquettes.
    · Share on FacebookShare on Twitter
  • MattyKoolKat
    MattyKoolKat Posts: 2
    I bought a used BGE and have noticed a metallic taste. I think the previous owner used Royal Oak brand charcoal. I  am using hard wood lump charcoal (Cowboy brand). The taste is noticeable more with indirect cooking (ConvEGGtor). Is this just the way stuff tastes? 
    · Share on FacebookShare on Twitter
  • Elijah
    Elijah Posts: 878
    Did the previous owner throw metal shavings in the egg? Or maybe it's the grill responding the cowboy lump.
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    MattyKoolKat said:
    I bought a used BGE and have noticed a metallic taste. I think the previous owner used Royal Oak brand charcoal. I  am using hard wood lump charcoal (Cowboy brand). The taste is noticeable more with indirect cooking (ConvEGGtor). Is this just the way stuff tastes? 
    Take the rest of that Cowboy lump and load up the egg. Light it up and get it to about 600-700 degrees and just let it burn. This will take care of any latent residue in the egg. Now clean out any ash left and get some decent lump(Rockwood) and carry on. 
    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Love bumping 11 year old threads. That lump isn't great and I am not a lump snob. You may be putting the food on too early as well. If the smoke smells good the food will. Then again metallic is a word I have not heard used to describe taste in here. Good luck to you. Wonder if he used lighter fluid in the egg
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    Yeah use your cowboy lump and light it and get it hot hot hot for an hour or two. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,734
    edited March 2017
    I assume when these old threads got moved over to the new site, all the text became bolded. Or were folks just yelling at each other back in the day?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    Kinda like typing in all caps 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    JohnInCarolina said:
    I assume when these old threads got moved over to the new site, all the text became bolded. Or were folks just yelling at each other back in the day.
    It's so it is easier to hear.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    DMW said:
    JohnInCarolina said:
    I assume when these old threads got moved over to the new site, all the text became bolded. Or were folks just yelling at each other back in the day.
    It's so it is easier to hear.
    huh?
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    theyolksonyou said:
    DMW said:
    JohnInCarolina said:
    I assume when these old threads got moved over to the new site, all the text became bolded. Or were folks just yelling at each other back in the day.
    It's so it is easier to hear.
    huh?
    CAN YOU HEAR ME NOW?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,734
    Lol
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • yljkt
    yljkt Posts: 799
    11 year dead thread revival. Amazing...
    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,808
    I commend @MattyKoolKat for using the search function on the forum. First post and all... Kudos, you Kool Kat 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    Unfortunately @unknown isn't getting the new tips  ;)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    so, some brands of lump have always sucked?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,734
    When I click on Unknown's profile, it brings me to my own.



    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    JohnInCarolina said:
    When I click on Unknown's profile, it brings me to my own.



    Same here, wow, we must be connected in some ethereal manner not yet understood. And for clarification, I land on my profile, not yours.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Damn. I thought I was just drunk clicking. 
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Tongue transplant will solve your concerns.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter

Categories