help!!!

[paddfoot]

this was my second smoke. the first was ribs that came out great, my second was a fresh but that pulled great but tasted like chemicals. i smoked for about 6 hrs at 250 and finished wrapped in foil till it came to temp then let it rest in a cooler for an hour or so, it pulled perfect, the rub was one that i found on line. it tasted like i needed more sauce and less chemical. my cloths smell great, my meat, not so much. what happened.

 

[stfron]

While you were smoking, was the smoke a thin blue line or puffy clouds !?

 

[seboke]

And how much lighter fluid did you use to get the flame started or to keep it burning? What kind of fuel?

 

[smokin' joe]

Sounds like the creosote curse my friend. Keep that smoke thin and blue and you will be much happier with your finished results.

Seoboke I hope you were kidding about the lighter fluid.

 

[walking dude]

whats a fresh?

 

[smokin' joe]

I think he meant Fresh BUTT.

 

[walking dude]

gotta LUV fresh butt..........LLOLOL

 

[pigcicles]

Not knowing what equipment you are using I'm going to say that you had a creosote problem. Too much smoke will definitly cause the chemical taste. If you used lighter fluid - stop that and get a chimney to start your coals.

Keep the smoke thin and blue - almost invisible if possible.

 

[walking dude]

what joe said.........specially bout lighter fluid..........

 

[jerkyaddict]

all quote's aside what was your exhaust smoke lookin like ? ya said your clothes smelled great so you must a been far enough away from it ? explain if ya can what bad taste the meat had please ?

 

[rtom]

I kinda have the same taste problem with electric.

 

[walking dude]

what jerky.......you don't like quotes?

 

[paddfoot]

ok, it was a fresh butt, the smoke seemed thin and blue, lump charcoal in a chimney starter for fuel, could i have smoked too long, how long for smoke if i finish wrapped in oil till done, my wife say the fridge smells like smoke, but the texture was perfect