|Banner advertisements by bbqads.com|
In Reply to: Blackened Meat... posted by RobG in CT on July 11, 2011 at 07:21:23:
First off, how does it taste?? Forget the looks, if it doesn't taste burnt I wouldn't worry about it. I've had plenty of bbq that look a perfect caramel brown and tastes like coal oil. If you 'are' getting a burnt taste with your bbq, usual suspects would be wood, type or too green, airflow/exchange and of coarse the sugar, amount and/or type. Some spices burn easier than others too. Average pit temps play in here also. Also is your wood doing a nice smolder or dose it flame up giving that heavy roll of thick smoke. Keep notes and make the changes you need, not more than a couple at a time so you know what's working or not. Hope this helps some.
The BBQ Forum Home Page