Too Much if a Good Thing

[clarissa]

Since I came into this forum I have learned a huge amount about grilling. Yes, grilling, not smoking......that is a completely different subject and skill set.

I have been using my kettle every chance I get and my family pretty much loves the meals that come off the grill. Here is the thing tho.....there really is such a thing as too much.  When every meal has that smokey taste, just from the briquettes. I give my coals plenty of time to develop the ash, and there really is not much smoke going on.....but the taste is still there. 

So once n a while I need to just roast in my oven to keep delicate flavors pure, despite being in a heat wave and trying to keep the house cool. Don't want to go to a gas grill again. Will continue to use my kettle, but every now and then my family wants smoke free food.

Anyone else have this issue?

(PS. I was trying to correct spelling on post title but it would not let me)

[Dan520]

I had the same issue. I used the roti over direct coals and no lid. Cooked great without the smoke/charcoal taste. Have done pork, beef, and chicken this way.

[Travis]

@clarissa has been removed from the group.



Just kidding!


Sent from my iPhone using Tapatalk

[clarissa]

I had the same issue. I used the roti over direct coals and no lid. Cooked great without the smoke/charcoal taste. Have done pork, beef, and chicken this way.

I thought about using the roti without the lid, but figured it would take longer to cook because of heat loss.  Going direct makes the difference?  Guess you put the grate in and the drip pan on it to avoid juices dripping on the coals.

[Dan520]

No grate and no drip pan, just over the coals. Like original spit cooking. Marinated pork tenderloin cooked in 30 minutes. The only time I had any flare up was when I decided to baste with an oil based marinade. Now I marinate first with no problem. You need to add charcoal for longer cooks.

[clarissa]

Probably a chicken would drip more and need the pan??  I will try this one day soon. Actually my next roti will be 3 cornish hens end to end.   Also, when I need to add coals for a longer cook I start new ones in my chimney. That made more sense to me than just adding unlit coals

[clarissa]

@clarissa has been removed from the group.



Just kidding!


Sent from my iPhone using Tapatalk

Uh Oh.  Sorry, not wanting to offend anyone in here. I love this group. It is a real treasure trove of knowledge based on actual experience rather than hear say.

[Travis]

@clarissa  totally joking! Love learning here too! It's 100+ degrees right here. I will not be firing any grills.


Sent from my iPhone using Tapatalk

[Dc_smoke309]

I was going to grill this evening . Heat index of 110.  Unless I put the kettle close to the back door .

[davekkk]

I pretty much only cook on the grill for me these days and that is fine with me. Some times I'll cook up the usual burgers and brats on the cast iron with lid open and that works well.

[clarissa]

I am thinking of doing chicken drums in my roti basket. Don't need to be out there with them. But we are just in the low-mid 90s here, so more comfortable than you are.

[Dc_smoke309]

It shouldn't be this hot in Illinois !

[kettlebb]

Just wondering what is your go to fuel choice and what have you experimented with?


Sent from my iPhone using Tapatalk

[clarissa]

Just wondering what is your go to fuel choice and what have you experimented with?


Sent from my iPhone using Tapatalk

I use Kingsford briquettes direct or 1 or 2 zone indirect using my coal baskets placed accordingly.  If I see that I will need to add more coals I fire some up in my chimney and add lit.

[kettlebb]

Not sure how clean KBB burns as I don't use it but I do use Stubbs and it's very clean. Maybe try some others to see if you notice a different flavor profile.


Sent from my iPhone using Tapatalk