Help - tinny tasting baby-backs

Discussion in 'Roll Call' started by jwinter, May 31, 2010.

  1. I have a new Bradley smoker that I have used four or five times and both times I have smoked baby-backs, there is a tinny, sort of metalic taste.  It is evident even wiht a rub and sauce. Any ideas on how to prevent this?  

    Thanks!
     
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Is the tinny taste there with the other meats that you've cooked?
     
  3. I haven't noticed it with briscuit or salmon.  The first time I wrote it off as a new smoker (which I did season for 4 hours of heavy smoke).  I think I should have an adequately seasoned smoker now though.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello, and welcome to the SMF. I do hope you can find the source of that off taste that you are discribing. I've moved your thread to roll call, so that everyone can give you a warm welcome. It's all good my friend.
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Are you getting a light and blue color smoke or a heavy white smoke? also what wood are you using?

    It might be just to much smoke.

    Oh and Welcome to the forums. [​IMG]
     
    Last edited: May 31, 2010
  6. ak1

    ak1 Master of the Pit OTBS Member

    Also, could be the meat. Are the ribs seasoned when you buy them?

    If you're not getting the tinny smell/taste with anything other than the ribs, I would think the issue is with the ribs and not the smoker.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm with dan on this one too what kind of wood are you using and is it a real heavy white smoke?? But then you are still new to this hobby and you have some things to learn to.

     First off welcome Jwinters to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

    http://www.smokingmeatforums.com/forum/list/127

    then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

    here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

     http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

    Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

     

    Welcome to Your New Addiction
     
    Last edited: May 31, 2010
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    If you had thick white smoke that could be your problem, knowing what kind of wood you are using would be helpful, perhaps. It might also be the meat, sometimes the meat you buy is just poor quality, it has happened to me before. Did the smoke coming from your exhaust look like this-[​IMG]
     
  9. Thanks to all for the warm welcome and the responses to my inquiry!  The smoke doesn't appear to be very heavy and is fed at a programmed rate of one bisquette per 20 minutes.  I have only used Jim Beam barrel (Oak) bisquettes with the ribs.  I have used maple and hickory with the other things I have smoked.  So perhaps it is the whiskey infused wood I am using for the ribs.  I will try something else next.

    Thanks again to all and special thanks to mballi3011 for providing the training and Qview links.  I will definitely use them.

    Cheers!
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    Could be the flavour of the wood you're using. Let us know. And, welcome to SMF.
     
  11. ttosmoker

    ttosmoker Fire Starter

    Are you using nonreactive containers for mixing sauces, etc., when appropriate?  I know glass is good, I think stainless steel is good, and I'm pretty sure aluminum is bad.  Are you marinating your meat in aluminum? 

    I'm asking because I associate a "tinny" taste with metal.  I always use nonreactive stuff, so no personal experience.

    EDIT:  If you think this might be your problem, do a Google search on "metallic taste cooking nonreactive."  This site seems to indicate that even the type of utensil can matter.

    http://whatscookingamerica.net/Q-A/ReactivePan.htm

    Good luck!
     
    Last edited: Jun 1, 2010
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Welcome to the SMF forum, Jwinter.  It looks as if you are in good hands with the other members, so the only other thing I will add is this;  We are glad to have you.  Enjoy your stay & have as much fun as you can while you are here.
     
  13. I am in good hands Caveman.  Thanks for the welcome!

    To ttosmoker...thanks, but I will never marinate in a reactive material.  Have you ever wrapped a half a tomatoe in aluminum foil and left overnight?  The discoloration (acidic induced corrosion) will blow your mind.  I do appreciate teh sanity check!
     

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