Ash on Meat?

Jerry-rigged

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Texas, Baby!
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Homestead 520
Howdy Gang -

One issue I have noticed with my Treager is that sometimes I get ash on my meat. Normally it happens when I am cooking something like burgers where I have the pit on max temp (cooking around 425f-450f). Today, it attacked some lamb burgers...

Is this just a cleaning issue? or is something else going on?

Thanks,
Jerry

Meat off the pit -
(also note the nasty black drippings, yuk-)
20200601_192002.jpg


Meat after washing in the sink -
20200601_192225.jpg


Any tips?
 
Well, I don't worry about it. Wife kind of freaks out about it, though.
 
well when cooking at high temp the fan is blowing as much as it can, if there is any ash in the pot its gonna get moved around... lots. not something you can change unless you start making burgers low and slow...
 
So I cleaned the pit, vacc'ed out the old ash, and did a roasted chicken. 20 minutes on high (450f) then ~45 on 350. There was a small bit of ash on the chicken, but no much. So for now, I'll call it a cleaning issue.
 
So I cleaned the pit, vacc'ed out the old ash, and did a roasted chicken. 20 minutes on high (450f) then ~45 on 350. There was a small bit of ash on the chicken, but no much. So for now, I'll call it a cleaning issue.

Yeah - cleaning up the ash in the bottom/sides of the barrel makes a big difference, otherwise when the fan is running, if there is alot of ash built-up, you can see it "raining" ash when you open up the lid ...
 
InkBird

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