- Jun 6, 2013
- 138
- 39
I tried grilling chicken thighs using only wood (Australian Pine). Australian Pine is in fact an oak not a pine, by the way.
The favor came out metaliic tasting...too much smoke? Temp was around 240 degree for about 1 hour. The meat was perfect just the taste was very bitter and metallic tatsing. This wasn't a new grill either been cooking on this thing for about 6 months.
My guess is when cooking with wood have an open flame? Closing the lid traps that thick smoke in and ruins the favor.
The favor came out metaliic tasting...too much smoke? Temp was around 240 degree for about 1 hour. The meat was perfect just the taste was very bitter and metallic tatsing. This wasn't a new grill either been cooking on this thing for about 6 months.
My guess is when cooking with wood have an open flame? Closing the lid traps that thick smoke in and ruins the favor.