- Jul 24, 2017
- 15
- 21
Background: I recently smoked a brisket this weekend and majority of it tasted fine. However, there were a few bites on random spots of the crust that would have this really bad acrid taste (nothing spoiled because my stomach is fine after eating so much). Some slices are good some others I bit into and threw out. These bad spots were really only a tiny portion of an inch in length of the slice. The meat past the smoke ring was fine.
I've always been aware of burning a clean fire and sometimes I do get some smoldering but I quickly fix this as I never leave my fire untended. I don't think a few minutes of smoldering while I am fixing my fire would cause this because I've smoked many other meats just fine with zero issues as stated above. Also the fact that not every bite of the crust contained this acrid flavor. I would imagine if it was a bad fire, majority of the brisket would taste likes this 100% of the time.
One change I did do this time which I have never done is closed the firebox door and left the vents open. I have always left the door open, but this time around I was experimenting with temps while having a closed firebox door.
What I did learn recently is that creosote can build up on the grates and walls of the smoker. I do have a bad habit of building a fire while everything is closed and choking out the fire when I am done. I've done this many times recently and I think the creosote built up on the grates hence probably explaining why certain spots tasted acrid.
I have two questions- is this likely a creosote issue as described? What is the best way to clean-up my smoker? Will burning a very hot fire and hosing down work?
Help is greatly appreciated. It is one thing to share sub-par meat to friend and family but another issue completely to have this taste be present.
Additional information:
Pit: 20x36 offset by Pits by JJ. Square firebox
Temps: 275+-25
Wood: oak splits, roughly 16 inches long give or take 1inch
I've always been aware of burning a clean fire and sometimes I do get some smoldering but I quickly fix this as I never leave my fire untended. I don't think a few minutes of smoldering while I am fixing my fire would cause this because I've smoked many other meats just fine with zero issues as stated above. Also the fact that not every bite of the crust contained this acrid flavor. I would imagine if it was a bad fire, majority of the brisket would taste likes this 100% of the time.
One change I did do this time which I have never done is closed the firebox door and left the vents open. I have always left the door open, but this time around I was experimenting with temps while having a closed firebox door.
What I did learn recently is that creosote can build up on the grates and walls of the smoker. I do have a bad habit of building a fire while everything is closed and choking out the fire when I am done. I've done this many times recently and I think the creosote built up on the grates hence probably explaining why certain spots tasted acrid.
I have two questions- is this likely a creosote issue as described? What is the best way to clean-up my smoker? Will burning a very hot fire and hosing down work?
Help is greatly appreciated. It is one thing to share sub-par meat to friend and family but another issue completely to have this taste be present.
Additional information:
Pit: 20x36 offset by Pits by JJ. Square firebox
Temps: 275+-25
Wood: oak splits, roughly 16 inches long give or take 1inch
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