BBQ EMERGENCY!!! NEED HELP IN THE NEXT 30 MINUTES!!! PLEASE!

[jkmicronix]

blackish greenish coating on meat!!! chickens, drumsticks and turkey legs!. using char griller outlaw with SFB. charcoal with wood chunks, modified as specified on these very forums. what to do???

[jkmicronix]

ive extended the chimney, added a charcoal basket (lowes version) to the sfb, and flipped the charcoal pan in the main chamber to distribute heat. factory thermometer reads 150, but considering the mods, that should be about right, correct?

[SoEzzy]

Yuk sounds like your fire is too cold.

And that the creosote is condensing out of the smoke.

Open the exhaust fully if it has a vent.

Take your meat out for a moment, wash it off.

Open the air vents fully, get lots of oxygen in to get the fire burning cleanly.

What Wood Chunks are you using? How old ore they? Are they dry and well seasoned?

It's not pine or fir is it?
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[mattycamp]

My three guesses would be (1) green wood/improper ventilation, (2) pine wood (yuck!), or (3) East African BBQ virus.

Odds are, it's not #3.
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Matt
24x96 Lone Star Custom by Bates

[jkmicronix]

using hickory, store bought chunks with charcoal. do i really need to take the meat off and rinse it?

[mattycamp]

[BufordCityDawg]

[SoEzzy]

On the thermometer front, I'd buy a cheap and cheerful oven shelf analog therm Walmart, $4.00. better to actually know how your pit is cooking, than to guess at it all the time.

JMO.

I'd wash it off if it was mine, is all I'll say on the washing point.
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[polock]

i have had this happen to me, i would say too much smoke and it is getting too cool before leaving the cooker.. i once turned some burgers i was grilled black because i had a super hot fire put them on and closed the grill and the smoke was so intense it acted like a filter from a cigarette, they tasted like charcoal. have had chicken do this when i was trying to cook too much on a poor fire.. so i second the one about me that said too cool of fire
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[EastTennQcrew]

I liked Matty's answer #3.

East African BBQ Virus.

That's a classic.

I wasn't with charcoal, but it was with wood. I was fiing up my kingfisher one day and had alot of kindling in it. I lit it with a torch, then left it alone. Came back 15 minutes later and it had the greenest smoke coming out of it, and had a smelled very bad. Opened up all the doors and vents on the cooker to get it more air. And in about 5 minutes it had cleared up. It needed more air. Didn't have any meat in it, but the smell of the smoke was so bad it couldn't have tasted good.

Good luck.

RandyE
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[Skidder]

jk the whole trick to great bbq is temp and temp control. If you don't know the exact temp of the smoker and the meat it's all just a guessing game. Get two good thermometers or one good dual probe digital.

[NCBBQFAN]

Dito: Too Cold a cooker = Bad Tasting Q

[SoEzzy]

jkmicronix how did it all turn out?

I was out all evening and this morning too! But I worried about what happened in the end. I hope it worked for you.
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Here's a change Robert.

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[Big Ron]

The fire needs air, get some air in it and get it good and hot, then play with the dampers. That stale smoke needs to get out as it will linger and penetrate the meat. I would wash the meat or at least spray it with a spray bottle to get the gunk off, then hit it with a little more seasoning make sure the fire is hot then try it again to finish it. Good luck. 150 degrees is way to low to cook at in my opinion.
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