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Kerosene/oil taste

CONSIGLIEREG8R
CONSIGLIEREG8R Posts: 18
edited November -0001 in EggHead Forum
a few times when cooking steaks, they have a petroleum taste. :S I assume the coals were not completely ignited. I was using BGE lump. Am I correct? Any one else had the problem
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Comments

  • Mainegg
    Mainegg Posts: 7,787
    Hi are you sure you let it go long enough that the smoke was clear? it sounds like the acid smoke that you get if it has not burned enough to clear. an easy mistake when you start out :)
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  • CONSIGLIEREG8R
    CONSIGLIEREG8R Posts: 18
    That makes sense. I thought both times it happened, I had let the coals go long enough. Guess not.
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  • Mainegg
    Mainegg Posts: 7,787
    that is really about the only thing that will do that I think. I stiff hurry once in awhile lol and get the tail end of it.. it does not take much to put off the taste. I will light the egg now before I even start my prep. this way I am hot and clear when I am ready.
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  • Willie Lump Lump
    Willie Lump Lump Posts: 229
    My first experience using Royal Oak (makers of BGE) was similar. I purchased six bags at Menards during their spring sale.
    Two of the bags had pieces of what I thought where lump but whatever it was put off a stinky white smoke for quite a while. I thought the smell was more of creosote then kerosene.
    When I smelled the bags they also smelled of creosote.
    I fished the offending pieces out and let the egg go for a while before cooking.
    I have used a bunch of Royal Oak since without that problem. Charcoal manufacture is not an exacting process. I figure stuff like this happens along with the other assorted stuff that gets in the bags.
    I sort my lump before putting it in. I know people dump and burn but I have a collection that I feel was best left out of my cooking.
    Sorting isn’t perfect, I still find the occasional small rock during cleanout. It just makes me happier.
    I am not slamming Royal Oak. I buy it and use it.
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  • [Deleted User]
    [Deleted User] Posts: 0
    I'm agreeing that it sounds like the food went on too soon as well.

    give it at least 20 minutes for a load of new lump. Used lump is ready to cook on sooner but may take longer to get to temp.

    Another thing that can affect the smoke/smell/taste produced is if you have some chunks of lump that aren't completely "carbonized". I don't know if that's the correct word, but sometimes you get some wood in the bag that looks black because of coal dust or whatever, but it's not completely charcoal yet.
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    two things likely....
    one, you aren't letting the smoke clear, as they say. i think this is unlikely, because if you are searing steaks, your fire is going good.

    i'm betting you cook the steaks (and i'm betting rib eyes) by searing and then shutting down the egg per the DVD that came with the egg. this is the "sear and dwell" method. works fine for strips and tenderloin fillets (little fat), but with rib-eyes, which are very fatty, the dwell period means fat is dripping onto the coals, burning in a low oxygen environment (very sooty, no oxygen), and that smoke has nowhere to go, and settles on the steak.

    that's my guess...

    one of those two things, but probably the second.
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  • [Deleted User]
    [Deleted User] Posts: 0
    GENIUS!

    - Chris Hill, AIA
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    Play around on the internet tubes on your own time, pal! C. Tseckares, FAIA
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    "i stiff hurry once in a while"

    there's a joke in there somewhere....
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  • Little Steven
    Little Steven Posts: 28,817
    You don't have to look that hard for it.

    Steve

    Steve 

    Caledon, ON

     

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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    i thought MY post was obvious....
    hahaha
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