gibson00 wrote: ↑May 16th, 2012 9:28 amOK, question about lighting the charcoal...
We made steak last night. Brought the Vision up to about 650 pretty quickly. Just used a couple peices of newspaper under the coals to light it.
After it got to temp., I put the steaks on and cooked them over a period of about 10 minutes.
The problem I had was that after searing each side for 3-4 minutes, when I shut the dampers down, the egg filled with rather bad smelling smoke (using costco lump).
It would seem that it was the type of smoke you'd get from charcoal that wasn't completely lit.
So would that have been the issue, that even though it was up to 650, a lot of the charcoal was still unlit, thus producing the bad smelling smoke?
This of course affected the taste of the steak, a very noticeable off taste.
And when doing 'low and slow', how do avoid this taste given that the charcoal is sort of being constantly lit and used up over a period of hours??
I had the same thing when I was doing Korean beef. The flare ups imparted a bad taste. I think because I had dumped some new charcoal on a pile of already lit charcoal and I did not allow it to all light up first.