Banner advertisements by bbqads.com

Re: Blackened Meat...


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Jackitup on July 11, 2011 at 09:04:35:

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.
Jon


Follow Ups:



The BBQ Forum Home Page

Source:
mn-74-5-64-52.dhcp.embarqhsd.net
74.5.64.52
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.0; Trident/4.0; GTB7.1; SLCC1; .NET CLR 2.0.50727; Media Center PC 5.0; eSobiSubscriber 2.0.4.16; .NET CLR 3.5.30729; .NET4.0C; .NET CLR 3.0.30729; AskTbBLPV5/5.11.3.15590)



[ BBQ Search ]