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Royal oak taste like lighter fluid

 
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fish&q
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Joined: 14 Aug 2010
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Location: Florida

PostPosted: Sat Feb 04 17 9:19 am    Post subject: Royal oak taste like lighter fluid Reply with quote

I cooked a brisket on my uds today using Royal Oak lump and it tasted like I used lighter fluid any one else have that problem
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brutus1964
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Joined: 01 Apr 2014
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Location: Pinson, Tn.

PostPosted: Sat Feb 04 17 11:37 pm    Post subject: Reply with quote

I normally use Kingsford but I have used Royal Oak Lump and had good results with it.I have had that problem with Hickory when I first cooked on my rotisserie cooker. I didn't allow my coal base to get fully ignited and I didn't have my intake and exhaust set just right and my wood was smoldering. Was your coal base fully lit and burning clean? If a coal base isn't burning clean and hot it can create some bad tastes by smoldering and allowing the air to stall in the CC without flowing out the exhaust.
If you didn't use lighter fluid, I think the issue would be with how clean the fire was burning unless there was another issue with contamination of the charcoal (or the brisket) prior to you getting it.
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Chargriller
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fish&q
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Location: Florida

PostPosted: Tue Feb 07 17 5:38 am    Post subject: Reply with quote

I only use a weed burner to light the charcoal so that's not the problem. The uds is new to me so I know there is a learning curve next time I'll open the top vent a little more and maybe wait longer to put the meat on an see what happens
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brutus1964
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Joined: 01 Apr 2014
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Location: Pinson, Tn.

PostPosted: Tue Feb 07 17 9:00 am    Post subject: Reply with quote

Always leave your top vent (exhaust) open. If the exhaust vent isn't open it will not allow the air to move out and it will stall and stay in the cooker. This is very similar to coals that aren't hot enough to burn clean. Make your temp adjustments by opening and closing the intake vents. If you find your cooker running too hot you can also start with a smaller fire.
The key to it is to have the cooker running with a very thin blue smoke coming out of the exhaust. On a UDS I would fill the charcoal basket with the lump and then pour about half a chimney full of fully lit lump on top and then make adjustments to the intake vents as the temp starts raising up to the desired temp.
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Chargriller
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fish&q
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Joined: 14 Aug 2010
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Location: Florida

PostPosted: Tue Feb 07 17 9:22 am    Post subject: Reply with quote

My uds is a little different than most it only has one small opening and it is controlled by a guru type device. I was told to not leave the fully open when I got it but I am going to try that. My FEC sure is a lot easier to cook on but I still like my stick burner the best
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apn73
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Joined: 14 Mar 2011
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Location: Suffolk, VA

PostPosted: Wed Mar 08 17 10:25 am    Post subject: Reply with quote

You know, I grilled up a couple steaks last week for the family and I noticed a bit of a petroleum flavor in the Royal Oak lump that I was using. That definitely struck me as odd. I sure do miss Frontier! That sure was good lump charcoal, too bad Royal Oak bought them out and then did away with the brand all together. Obviously Royal Oak saw them as a threat to their market share.
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