slight metal taste

Discussion in 'Roll Call' started by acklin123, Dec 2, 2007.

  1. acklin123

    acklin123 Newbie

    My chickens that I just pulled off had a slight metal taste to them......any comment?
     
  2. rip

    rip Smoking Fanatic

    Did you season your smoker first???
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Wow, that's a new one!![​IMG]
     
  4. If You Brined It Was It In Plastic Container? I Use Stainsteel Pot. If You Used Aliminum You May Obtain Metal Taste.
    That Alli Can Think Of On What Your Problem May Have Been
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    Probably just need to remove the buckshot! ... LOL ... sorry! couldn't resist that one.

    That is odd though ... where did you get the chickens?
     
  6. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    How did you prep the chicken?

    If you marinated it in an aluminum pan, the marinade might have reacted with the aluminum.
     
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    'Splain your process Lucy! [​IMG]
     
  8. acklin123

    acklin123 Newbie

    I bought 2 Sanderson Farms Whole Chickens from Kroger. Also purchased a poultry rub from off the store shelf. I did not brine the chickens. Used lump charcoal in ECB and got things started. Filled container with hot water, rubbed down birds, stuck temp probe in, and periodically added lump charcoal and red oak (without the bark) seasoned. I used a new chimney charcoal starter twice during the process. It got hot enough to burn the black paint off of the starter. The ECB is 5 years old and have had a pork tenderloin and brisket in it prior. Could the new charcoal starter cause this? Do you have to brine poultry each time?
     
  9. squeezy

    squeezy Master of the Pit OTBS Member

    Did you lighter fluid to start the charcoal by any chance?
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Hmmmm, puzzzling. Maybe it was in the rub you purchased...?
     
  11. acklin123

    acklin123 Newbie

    No, I took the 5 day course. I'm wondering if it was my chimney starter?
     
  12. acklin123

    acklin123 Newbie

    Do you always have to brine?
     
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    You don't have to brine. Many people do because they feel it produces a moister bird. The lack of a brine did not contribute to the metallic taste. The only things that makes any sense is
    1) it was the new charcoal starter
    2) the bird was bad, although why it tasted metallic is beyond me.
     
  14. deejaydebi

    deejaydebi Smoking Guru

    You said you burnt the paint off your chimney that could posibly be it maybe the paint got into the charcoal?

    You don't always have to brine. I always brine whole birds but not always parts.
     
  15. zapper

    zapper Smoking Fanatic OTBS Member

    Wow?

    I would consider the stuff that is new to your method

    Unless you put the charcoal starter into the smoker while you were smoking? I wouldn't think that would hurt. (I am assuming that you lit the charcoal outside of the smoker and then added it as needed)


    The off of the shelf rub? Did you taste it straight from the container to see if it had an off taste?


    Just grasping at straws here, but maybe a touch of residual soap from the previous clean?

    Is it the same batch of wood that you have been using?

    Any chance that there was something buried in the fire box ashes (A kids toy maybe?)


    Matbe try to describe the taste a bit more


    I had an aluminum foil pouch full of wood chips melt on me one time. When I caught a wiff of that, I thought it was an electrical fire and started to unstack my smoker to find the source. (I seem to remember it leaving a hint of a clove like taste on the meat) Nobody complained, maybe it was just me.
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Question: Was any ingredient of the rub a curing agent?Or was it CALLED a "cure"? Over-nitration can cause this too.

    Just a shot in the dark.
     
  17. fatback joe

    fatback joe Master of the Pit OTBS Member

    I was thinking along those lines as well. Wondering if the salt in the rub was Iodized, have heard that can cause the metallic taste also.........interesting.
     
  18. chris_harper

    chris_harper Master of the Pit OTBS Member

    My chimney was a silver color when I bought it. Now it is silver on top, fading to black on bottom. I don't think that was the problem. I agree with the salt in the rub theory. I have never had a metallic taste in any of the meat I have smoked.
     
  19. Funny how Google works, I just smoked town birds, one has a slight metallic taste. Google that and end up at the best forum ever
     
  20. [​IMG]   Good evening and welcome to the forum, from a very nice and cool day in East Texas. Lots of great people with tons of information on just about  everything

              Lots of questions, not sure on the brining, I use stainless steel or plastic, If it's a new smoker and you didn't burn it out and season it that may be your culprit  

    Gary
     

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