Charcoal flavour

[basher]

I know it's not really a smoker but I like using my Weber kettle instead of my electric unless I'm doing sonething that needs low heat. My only issue is sometimes I get a pretty strong charcoal smoke flavour instead of the wood, especially on the turkey I did this Christmas where I had to keep the temps up around 350 so I was Adding alot of unlit charcoal to keep it going. Is there anyway to prevent this other than getting the charcoal burning before I add it to the fire?

 

[bladeguy]

What kind of charcoal are you using? Various brands are stronger in flavor than others. I've used Stubbs and Cowboy and the flavor was extremely strong. Used Royal Oak and it was not as strong. Just a thought.

 

[basher]

I used the Kingsford competition for the turkey. Usually use blue bag. I don't really like the Royal oak lump just to many small pieces that just fall right through my chimney. I'll use it for searing steaks and roast after I smoke em but that's about it don't really like it for the longer cooks

 

[gr0uch0]

I know it's not really a smoker but I like using my Weber kettle instead of my electric unless I'm doing sonething that needs low heat. My only issue is sometimes I get a pretty strong charcoal smoke flavour instead of the wood, especially on the turkey I did this Christmas where I had to keep the temps up around 350 so I was Adding alot of unlit charcoal to keep it going. Is there anyway to prevent this other than getting the charcoal burning before I add it to the fire?

Do not add unlit charcoal. Start it elsewhere and add it once it's ashen--not really other ways around it.

 

[basher]

I knew someone would say that and I guess I knew that was the answer and just hoping for something else haha