UDS w/Pitmaster IQ-charcoal flavor

[thferret]

I just got the PitmasterIQ for my UDS. I run it with a Weber kettle lid with the vent fully open. Vents on the UDS are kept closed. In the firebox I use a layer of Kingsford hickory charcoal with either oak or hickory chunks on top. All lit with crumpled newspaper.
The meat is coming out with a lot of bitter charcoal flavor in it. I didnt have the problem when I manually regulated the temp.

Any suggestions greatly appreciated.

TF

 

[lemans]

You gotta keep the top vent open.. small ke trapped inside makes that bitter taste

 

[noboundaries]

Probably the hickory charcoal. You're never getting a clean burn. Use regular charcoal.

Also, don't load the meat until you see thin blue smoke. Charcoal can burn with very acrid, blue smoke until it gets hot enough.

 

[thferret]

You gotta keep the top vent open.. small ke trapped inside makes that bitter taste

Always kept fully open. Using a Weber kettle lid

 

[hardcookin]

When I was using a UDS I used Stubbs charcoal. I also would mix my wood chunks into the basket.
One of the biggest things I found was letting the UDS burn for a little while before throwing food on.

 

[pops6927]

Keep bottom vent(s) open to some degree for airflow.  If you starve the burn for air, it creates acrid smoke.

 

[thferret]

Keep bottom vent(s) open to some degree for airflow.  If you starve the burn for air, it creates acrid smoke.

Isn't that what the Pitmaster is supposed to do? I'll look at the instructions again but I thought they said not to use any other bottom vent because it can't regulate the temp like it should.

 

[john i que]

If you have too much charcoal lit when you close up the cooker you'll get bad smoke.  About how many briquettes are burning when close up the cooker?  I start mine with 2 wax cubes.  As soon as they burn out I close it up.  There will be maybe 10 briquettes just barely lit.  Then the pitmasterIQ will bring the temperature up to where you want it.  Then load your meat.