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
SmokingMeatForums.com Top Picks
- 9,344 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
- Points: 191
- Select All Posts By This User
Fubarr, I believe you need to take a wire brush to it and start over with a new oiling and seasoning. The wet wood added lots of Creosote and will drip for a long time. Get good seasoned wood and keep it dry. Then practice creating TBS (Thin Blue Smoke).
Begin with this:http://www.smokingmeatforums.com/search.php?search=Wood+Burning+101 ,if you have questions , PM me...
Oh, and welcome to the SMF... be sure to send pics (Q-view) of your stuff ; inquiring minds want to see...have fun and...