Ok..smoker is built and looks good. First use was a disaster(damp wood) Seasoned wood there after..Problem: smoker seems to be setting up kreosote smell. Wet moisture coming out of door of smoker. Black water. Not a lot but enough to make me concerned. Ribs are golden brown but have a slight kreosote flavor. Is there anything from the construction stag that could cause this? or concentrate on the seasoned wood. I realize moisture is a by product of combustion and meats cooking but any thoughts would be appreciated
