Up until a couple days ago I had never eaten anything from a charcoal grill. So I decided to buy a cheap one a chimney and a bag of charcoal and see what it's like. I followed some videos from YouTube to do this. I used no starting fluid, just starters. Waited until everything turned white in the chimney and dumped it into the grill. Leveled it all off and put the grate on. Threw on some chicken thighs and then some hot dogs. The hotdogs were ok but the chicken tasted dirty. Like it had rolled around in a fire. Did I do something wrong? Or do I just not like charcoal? Any kind of help would be appreciated!
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1st time grilling with charcoal
- Thread starter Buckeye02
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- Sep 15, 2012
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Sorry that happened to ya. I can't say what went wrong without knowing what type of grill you used and how quickly you put the food on after you spread the coals out. I've never experienced that taste myself. Also was it windy outside?
Chris
Chris
No it wasn't windy. And just a cheap 20$from dollar general. And I'd say prolly 10 min by the time I got everything together to throw on it
- Sep 15, 2012
- 19,783
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Sounds like one of rectangle grills where the meat sits real close to the coals. You did mention that the coals had ashed over. Were you still seeing white smoke coming from the top vent? Did you add any wood at all? Did the charcoal have any additives built in: Like lighter fluid, wood flavoring etc. Sorry for all the questions. Just trying to figure this one out
Chris
Chris
It wasn't smoking anymore. Didn't add any wood and it was the blue bag Kingsford with no additives. And yea ive always grilled on propane and smoked and a pellet or mes30. And no problem thanks for helping
- Sep 15, 2012
- 19,783
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I'm kinda stumped. I've used KBB many times. I know some folks say they get an off taste from it, but I've never experienced it - once the coals have ashed over. The only other thing that I can think of at the moment is your coming from cookers that produce extremely clean tastes, and charcoal produces a stronger taste. Think going from a stick burner to an electric smoker. The taste would be very different, and the stick burners would be disappointed in the results. Hopefully someone else will chime in with different ideas.
Chris
Chris
Thanks for the input. Thats what I was wondering was maybe its just a taste im not accustomed too. My next question would be if that is the case what about smoking with charcoal ? Since it would be indirect and with wood chunks im curious what the taste difference would be. Im interested in the MB560 and have seen a couple marked down to 250$ on brickseek.com near me but now I'm afraid to buy one and not like the flavor it puts on the meat.
- Sep 15, 2012
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- 17,809
Sorry I've never used that cooker so I can't give it a fair review. I do know that I really like Weber products. I do most of my smoking and grilling on my 22 or 26" kettles. For longer smokes I use my WSM.
Chris
I agree with Chris.
It could be you haven't adjusted to charcoal's stronger taste.
By the way, does your new grill come with a lid with a vent? If so, were the vents fully open?
It could be you haven't adjusted to charcoal's stronger taste.
By the way, does your new grill come with a lid with a vent? If so, were the vents fully open?
Yea it did it came with a lid with a vent. It was on and open
Ok. Just checking.
About the MB560, there are quite a few posts here on SMF. I don't recall reading about any issues with "off flavors".
Though, you might want consider a few more charcoal cooks on the new grill before making a decision.
Excellent point!
I sure didn't! Good thing I gave the chicken to my dogs! I didn't even think about that. What a moron! Lol ill have to do that this week and see if I can get better results
I wasnt sure ifnit was on off flavor I was experiencing or just chsrcoal and I didn't like it
It's all good. Burn it off for a couple hours or so at high heat and you will be good to go. Until 3 years ago, I had been using a propane grill for many years and had forgotten how good food tasted that was done over charcoal....I'm now averaging using my propane grill once a year for the last three years.
Like others, I've been grilling with gas grills for over 40 years. I picked up a little Lodge cast iron hibachi last month because I had been wanting one for a couple of years. I figured it couldn't hurt to have a back up grill that can use briquettes, lump, or wood for the coals. On the first couple of cooks, my wife did mention a stronger flavor when compared to the gas grill. She says she doesn't even notice now. But that could be because I used Fogo lump instead of Kingsford on the last 5 cooks. Technically, once charcoal is ashed over and gray, there should not be a "charcoal" taste.
Yea then I think he had to be a combination of not burning the grill off. And also the grate sits maybe a half inch from the charcoal. So idk if that would have an effect or not
Could be. You won't know until you do another cook.
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