Plumberguy
Well-known member
- Messages
- 195
- Grill(s) owned
- Bull
Got a Bull a few weeks ago, have mostly enjoyed it, doing a big pork butt this weekend.
Twice I have had issues with the food tasting funny on the outside at least, somewhat like creosote. Both times, these were thin cuts of meat I put on at 225 for about 45 mins, one was salmon fillets, and the other was flat iron steaks. Both times, the meat was put on cold. Both times, I finish them by searing. But they really didn’t taste great.
My smoke in general seems somewhat thick intermittently at that temp, but not crazy, and not all the time. Using lumberjack supreme and pecan.
I’m thinking thin cuts shouldn’t be put in cold. Anyone raise the exhaust vent?
Any thoughts appreciated!
Twice I have had issues with the food tasting funny on the outside at least, somewhat like creosote. Both times, these were thin cuts of meat I put on at 225 for about 45 mins, one was salmon fillets, and the other was flat iron steaks. Both times, the meat was put on cold. Both times, I finish them by searing. But they really didn’t taste great.
My smoke in general seems somewhat thick intermittently at that temp, but not crazy, and not all the time. Using lumberjack supreme and pecan.
I’m thinking thin cuts shouldn’t be put in cold. Anyone raise the exhaust vent?
Any thoughts appreciated!