Originally Posted by FOR DAYS OUT
I've been smoking for about 1-2 yrs. I currently use a char broil the one with the fire box off to the side and the stack at the other end. I had a brinkman but couldn't control the fire all that well. when I got the char broil it was fine but the past 3-4 times the meat or chicken has a metal taste almost like too much cumin. I've swapped out wood and charcoal thinking it was the fuel. Still has a funky taste. tried changing the rubs too. Possible grill metal break down or am I just fkng something up?
any help would be appreciated
okay, what u need to do is scrape off the creosote, i have the same smoker and u need to make stick burner fire, lay two logs facing toward the cook chamber, then in between the logs, put 1 balled up peice of news paper with oil on it(cooking oil), then put small pencil sized sticks/twigs on there. light the fire, make sure the dampers are open, then have the cook chamber closed, to have a draw. once the draw is good and the two bigger logs are burning, add two more logs perpidicular to the ones that are facing forward. close the damper to halfway. now on to the cooking chamber, rub it down with either good ol bacon grease or peanut oil, the grates too, then let it season. now u have a new reseason pit, on to the cook, start the fire the same way, then, have the two logs, the only difference is that, to get a blue smoke, and 225 degrees, is that u close the damper to about a quarter past half closed, it keeps a nice low fire, but not a dirty fire, its for 225-250 degrees. thats all u have to do