One thing I didn't see mentioned.... if you did end up with creasote created in your smoke chamber you need to clean out the inside of your smoker and reseason it before you smoke any more meat. The reason being is once you create a bunch of creasote it is all over the inside of your smoker and will "flavor" your smokes untill you clean it out. Two methods for cleaning are:
- Take a bucket of water and some simple green and scrub out the inside of the smoker. Light a small fire just to dry it. Once it is cool spray the inside with Pam and re-season it.
2. Light a really hot fire and burn out the inside of the smoker. Then re-season it.