- Aug 30, 2019
- 37
- 6
Hey all,
I was having this problem for a while - black Residue on meat (even on the crust of a pizza).
I believe it is from the charcoal as I got a new smoker only seasoned it and doing a first cook today!
Reason thinking it's charcoal:
I used royal oak lump charcoal for a while and nearly everytime this same coating/residue is on whatever I cook unless it's less than 2hours, after cleaning my previous smoker I switched to a different brand of charcoal and that black stuff was no longer appearing. I thought it had to do with a dirty smoker as some suggested so I cleaned it thoroughly and never thought that it could be the charcoal.
Now in the new smoker nothing has been in it only oil and low heat for 4 hours to season and set the paint. 4 hours into this cook (2 days later) picked the brisket with a towel to rotate and had a little noticeable black Residue. Touched the side with my fingers and it's back.
Attached a picture of the fire and cooker and a paper towel ignore the chunks on it that's seasoning but the black residue on the towel is from the brisket. When its done once with beef ribs it was even worse and left that's same color oil on a white plate it doesn't change the taste or taste like anything just appearance isn't the best.
Has anyone experienced this? Does anyone use royal oak lump and not have this problem?
About the pizza I did 4 pizzas on a pizza stone in my old smoker with wood and charcoal in the firebox - closest to the cook chamber. After the second pizza I added more charcoal to keep the heat up and instead of nice golden pizza crust it was a grey crust. Only factor was adding half a chimney of royal oak.
I was having this problem for a while - black Residue on meat (even on the crust of a pizza).
I believe it is from the charcoal as I got a new smoker only seasoned it and doing a first cook today!
Reason thinking it's charcoal:
I used royal oak lump charcoal for a while and nearly everytime this same coating/residue is on whatever I cook unless it's less than 2hours, after cleaning my previous smoker I switched to a different brand of charcoal and that black stuff was no longer appearing. I thought it had to do with a dirty smoker as some suggested so I cleaned it thoroughly and never thought that it could be the charcoal.
Now in the new smoker nothing has been in it only oil and low heat for 4 hours to season and set the paint. 4 hours into this cook (2 days later) picked the brisket with a towel to rotate and had a little noticeable black Residue. Touched the side with my fingers and it's back.
Attached a picture of the fire and cooker and a paper towel ignore the chunks on it that's seasoning but the black residue on the towel is from the brisket. When its done once with beef ribs it was even worse and left that's same color oil on a white plate it doesn't change the taste or taste like anything just appearance isn't the best.
Has anyone experienced this? Does anyone use royal oak lump and not have this problem?
About the pizza I did 4 pizzas on a pizza stone in my old smoker with wood and charcoal in the firebox - closest to the cook chamber. After the second pizza I added more charcoal to keep the heat up and instead of nice golden pizza crust it was a grey crust. Only factor was adding half a chimney of royal oak.