Didn't go so well

Discussion in 'Charcoal Smokers' started by goose5, Jul 13, 2008.

  1. I have a Char Griller smoker with the side fire box. I have had great success with this smoker. My last pork shoulder was okay but the bark was really bitter. I use coals in the side fire box, but I have real trouble keeping the heat up. This last time I tried burning some red oak with the coals. Pumped the heat up great but the end result was not so great. How can I avoid the bitter bark?
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    You may have noticed that when you added the oak to the coals that a thick white smoke was coming from the stack instead of TBS which produced creosote that was probably the bitter taste on your bark. Richtee posted a very informative report on the benefits of pre-burning wood to eliminate this problem. When I use my Char Broil Silver Smoker I use all pre-burnt oak and cherry and get great results.

    If you want try doing a search for Richtee's post. He may be along but his B-day is today so he might not be able to operate a keyboard.[​IMG]
  3. cbucher

    cbucher Meat Mopper

    might try using a different wood. I have never smoked with red oak so I am not sure how harsh it is.
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    hee hee T.H. bailed RT out!! LOL...!!

    Creosote, nasty bark ruining stuff, that is what it sounds like was wrong with your butt...tbs! if you can smell smoke your smokin!
  5. danbury

    danbury Smoking Fanatic

    I was always led to believe that red oak was a no-no. I think you have a combination of creosote and that red oak after taste.

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