Carryover smoke/food flavor on next cook?

[jhagestad]

Hi all,
I recently deep cleaned my 22" Weber kettle using the steps in the forum (very helpful). I generally grill steaks, burgers and chicken with little issue. I also have begun smoking ribs and pork shoulder (not often - like once every 2 months). I use a different grill grate for smoking and I'm pretty meticulous on cleaning my grill grates after every cook. This past Saturday, I smoked some ribs which turned out great. I brushed off the grate, cleared out the charcoal, and didn't use my grill again until tonight when I grilled steaks.  The issue I had was there was a distinct pork/smoke flavor in the steaks that hadn't been present before. It made the steaks taste off, and I'm curious if anyone else has had that happen? I don't smoke my steaks - just regular charcoal.  My buddy grills a lot of seafood along with the usual array of steaks and burgers, and I can definitely taste the fish when he grills steaks. Is there anything I can do to eliminate that carryover flavor from affecting the next non-smoke cook? Thanks!


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[ReanimatedRobot]

I can't say I have had this problem really.  After you do your usual clean up you could try to do another chimney of charcoal without any food in the grill and see if it would burn out any remnants that could be contributing to your flavor issues.  If it is really bothering you and you have the space you could also try utilizing certain grills for different types of cooks.  For instance I have a kettle that I only use for pizza cooks because they high heat is hard on porcelain finishes, I have a ranch that I use when I am cooking large amounts of food or entertaining a group of people, and then I have my Performer that I use for just the household. 

Not sure that either of these options are the answer, but it is something to think about at least.

[Walchit]

^+1

[Rub]

I do bbq competitions, sometimes I use cans and drip the fat right on the coals. Amazing flavor. But I learned the hard way that flavors can crossover, like you've found. You practically have to scrub out the kettle to get rid of all the fat/smoke residual. Now I use a separate can for each protein. So I guess you just need to buy some more kettles.

[pancho2017]

Sorta like you get fries from the local greasy spoon or McDonald's and they have that faint fish odor and taste. I've eaten chicken nuggets that tasted like onion rings lol.
Cooked in the same fat or cooker or both hell who knows?

Probably get a second or third kettle.

[kettlebb]

I don't notice this with my Kettles. If I do any smoking, I go the extra mile to line my open area of the coal grate with foil and the sides of the bowl where the food is. Then I put my drip pan in. When the cook is done I don't wait to clean up.  Next cook I do my usual pre heat and scrape the grates, then cook.


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[HoosierKettle]

I don't clean or switch grates. Just preheat that sum bitch until the smoke runs clean and you're good to go

If you're getting carryover it's not getting hot enough at start up


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[michaelmilitello]

I've experienced this after fatty burger cooks.  The next meal can have a burger smoke/grease smell.  This can be avoided as Hoosierkettle suggests.  Get it hot and burn it off.  Once the smoke dies off, you're good to cook.


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[JEBIV]

When I cook something that may have a layover flavor, I let the grill run wide open after the cook and burn off, waste a little fuel,Yes hot fire equals burned off layover taste

[jhagestad]

Thanks everyone for your quick responses -- you've confirmed what I suspected.

Based on your counsel, I'll try the following, in order:

1) burn off the residual grease, etc. with a non-cook chimney full of coals
2) clean/degrease the bowl and lid
3) live with the carryover flavor; tell family to suck it up
4) find locksmith to let me in my house
5) pony up the dough for a second kettle purchase

Thanks!

[YardBurner]

In the meantime pick up a couple of extra cooking grates.
They're starting to pop up on end of season sales.

Most of the carryover residue is on the grate,
so swap grates with a fresh one and makes it
easier to clean when it's convenient for you.

[Raindog]

I don't clean or switch grates. Just preheat that sum bitch until the smoke runs clean and you're good to go

If you're getting carryover it's not getting hot enough at start up


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Ding ding ding...

[YardBurner]

I agree with ^this^ as well.

I'll toss 3 or 4 grates on at a time and give a good inferno burn with lump.
Just let it burn until it goes out and cools down.
The ashes from the food just brushes off.

[Firemunkee]

Thanks everyone for your quick responses -- you've confirmed what I suspected.

Based on your counsel, I'll try the following, in order:

1) burn off the residual grease, etc. with a non-cook chimney full of coals
2) clean/degrease the bowl and lid
3) live with the carryover flavor; tell family to suck it up
4) find locksmith to let me in my house
5) pony up the dough for a second kettle purchase

Thanks!

Lol @ 3 and 4. #5 is a good action item. You should do that one first

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[jhagestad]

You guys are awesome -- thanks for all the helpful advice!  I did a non-cook full chimney burn yesterday evening and look forward to grilling this Friday.

YardBurner - I'm gonna use the term "inferno burn" a lot more in my everyday conversations.

Firemunkee - The wife is actually on board with #5.  Not sure if I'm dreaming....