My Cook-Air Taste issue

[Pappymn]

I had posted about on off metallic type of taste with the food I have been making. So I decided to contact the company via email.  Here is the response.

Hi Patrick,

Thanks for your email. The type of wood and the fire starter used is very important. They both need to be chemical or dirt free. I'll make a deal with you; give me your address and I'll ship you a box of the cook-air wood and Firestarter and all I ask in return is for you to write an honest review on the product wherever you bough it. How's that? Guarantee you this is the best way to use the grill.

Whatever you used, the closest to 100% natural burning material the best taste, you'll get. I hope this helps. Oh and the more I think about it, you don't need to fill the combustion chamber all the way to the top. If you look in the combustion chamber, you'll notice an edge about 3|4 of the chamber. If you put wood over that, combustion is bad. Maybe that's the problem too. It affects the burning and it does smell funny. As a point of reference, you should not have more than 3-4 cubic inch max of wood burning while you are cooking. Hope this helps


This took me as PBC level of service!

I have been over filling the fire part. And I have been using big store bagged wood that always seems a bit dirty.
I am done buying that cheap wood. Never again!

So if you are on the fence about getting a Cook-Air, I think this company has our back.

[muebe]

That is great service!

I have been using the cowboy chunked wood and have no issues. I do start with a smaller amount of wood. Maybe that has been your problem all along? I save big chunks for adding to an established fire.

I also let it get going good before placing the grill/diffuser into position.

[tomcrete1]

That is great service!

I have been using the cowboy chunked wood and have no issues. I do start with a smaller amount of wood. Maybe that has been your problem all along? I save big chunks for adding to an established fire.

I also let it get going good before placing the grill/diffuser into position.

I use the same technique and the only issue I've had is with Mesquite all other woods burn fine with no strange type taste

[Tailgating is my game]

Good for you Pappy


I would love one but need to wait

1) would love one for steaks
2) Don't need one
3) Not in the Budget
4) Wife said no
5) I already have many grills.
6) Kids need to go to college


One out of six does not cut it.


My Weber Charcoal & CB Grill two go will be my steak grills for now......They both do a good job

[HighOnSmoke]

I had posted about on off metallic type of taste with the food I have been making. So I decided to contact the company via email.  Here is the response.

Hi Patrick,

Thanks for your email. The type of wood and the fire starter used is very important. They both need to be chemical or dirt free. I'll make a deal with you; give me your address and I'll ship you a box of the cook-air wood and Firestarter and all I ask in return is for you to write an honest review on the product wherever you bough it. How's that? Guarantee you this is the best way to use the grill.

Whatever you used, the closest to 100% natural burning material the best taste, you'll get. I hope this helps. Oh and the more I think about it, you don't need to fill the combustion chamber all the way to the top. If you look in the combustion chamber, you'll notice an edge about 3|4 of the chamber. If you put wood over that, combustion is bad. Maybe that's the problem too. It affects the burning and it does smell funny. As a point of reference, you should not have more than 3-4 cubic inch max of wood burning while you are cooking. Hope this helps


This took me as PBC level of service!

I have been over filling the fire part. And I have been using big store bagged wood that always seems a bit dirty.
I am done buying that cheap wood. Never again!

So if you are on the fence about getting a Cook-Air, I think this company has our back.

That is excellent customer service Pappy! Have you tried using the wood from Fruita Wood in your Cook-Air?

[Pappymn]

I had posted about on off metallic type of taste with the food I have been making. So I decided to contact the company via email.  Here is the response.

Hi Patrick,

Thanks for your email. The type of wood and the fire starter used is very important. They both need to be chemical or dirt free. I'll make a deal with you; give me your address and I'll ship you a box of the cook-air wood and Firestarter and all I ask in return is for you to write an honest review on the product wherever you bough it. How's that? Guarantee you this is the best way to use the grill.

Whatever you used, the closest to 100% natural burning material the best taste, you'll get. I hope this helps. Oh and the more I think about it, you don't need to fill the combustion chamber all the way to the top. If you look in the combustion chamber, you'll notice an edge about 3|4 of the chamber. If you put wood over that, combustion is bad. Maybe that's the problem too. It affects the burning and it does smell funny. As a point of reference, you should not have more than 3-4 cubic inch max of wood burning while you are cooking. Hope this helps


This took me as PBC level of service!

I have been over filling the fire part. And I have been using big store bagged wood that always seems a bit dirty.
I am done buying that cheap wood. Never again!

So if you are on the fence about getting a Cook-Air, I think this company has our back.

That is excellent customer service Pappy! Have you tried using the wood from Fruita Wood in your Cook-Air?

I have not. But I am next. I am really gun shy now about those bags of wood. I'll pay a premium and get the good stuff.

[stalag]

If you use wood from a dirty source, the only thing I might suggest is debarking the wood, using a very stiff brush to get rid of the dirt on each piece, then store in a clean container until use.  Dirt picks up all sorts of crap, and the bark may be contaminated from stuff on the ground.  Also, make doubly sure that poison oak vines are not wrapped around the tree.  Poison oak sap is very nasty stuff.

It is always better to get wood from a clean source, debark the wood, split it yourself and store the wood in a controlled environment until use. Oh, and don't use a chain saw to cut the wood.  Bar oil is nasty crap.

[smokeasaurus]

Fruitawood,Smokinlicous and Maine Grilling woods are great sources for high quality wood. The Charcoal Store has peach chunks and those are good.

Now about Cook-Air. What a great example of customer service. Glad to hear they took care of you. 

[tomcrete1]

Ok " Fruitawood"  not sure what that is....

[Pappymn]

Just placed an order from Fruitawood for pecan chunks. I was blown away by the peach wood I ordered from them. Pecan is a hard wood so it should be good for the Cook-Air.

[tomcrete1]

Just placed an order from Fruitawood for pecan chunks. I was blown away by the peach wood I ordered from them. Pecan is a hard wood so it should be good for the Cook-Air.

Ok, I got it 

[hikerman]

Hey Pappy,  glad to hear your issues likely will be over! Thumbs up buddy!