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Need Help with Creosote (Devil White Smoke - DWS) Taste

post #1 of 11
Thread Starter 

I smoked some chicken today and it went well, but it had some creosote overtones.  My problem seems to be when I'm adding coal.  I put the lump coal in the chimney and add them when they are red.  I added apple wood to the smoker (offset) when the temp gets low and that's when I usually see the white smoke.  How do I add wood/coals to the offset smoker without getting the creosote taste?

 

Here is a pick of the chicken:

post #2 of 11

That might not be from white smoke...could be from your lump. I don't get creosote taste from adding smoke wood...white smoke is mostly water-vapor flashing off the wood, along with a small amount of volatiles. Some folks use white smoke, or white and blue in combination, for different applications.

 

Lots of research went into this for all of us to benefit from...it explains smoke far better than I could ever hope to:

understanding-smoke-management-updated-5-18-13

 

EDIT: forgot to add this...explains about creosote...how it forms...how to avoid, etc:

amnps-smoke-daddy-myths

 

 

Eric


Edited by forluvofsmoke - 5/29/13 at 7:48pm
post #3 of 11

Basically you have to add wood/charcoal  but especially wood a little at a time.  This is something you'll learn by trial and error but primary combustion will produce white smoke and that's no big deal and completely normal but you want to let that settle into some TBS before adding much more.  Hope that helps. 

 

 

Jeff, i just re read your post and see what you did wrong...Add your wood chunks only after your fire get's going and not when it's low. 


Edited by FWIsmoker - 5/29/13 at 7:22pm
post #4 of 11

If you need to add a good sum of fuel and you're using charcoal i prefer the 50/50 method...Add a chimney full but only let it get half lit before adding. 

post #5 of 11

Jeff,

not enough information to tell for sure.  It is better to have a small hot fire, than a large smoldering fire.  I am assuming you are adding apple logs to the fire when the temp drops.  I would recommend cutting your logs in half so you can maintain a bed of coals in the bottom of your firebox that is about 12 inches in diameter and a small fire above the coals on the grate.  This way, the ends of the logs do not stick out beyond the edge of your coal bed and smoke.  The cooler your fire, the more smoke you will see (and taste). 

 

post #6 of 11
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

If you need to add a good sum of fuel and you're using charcoal i prefer the 50/50 method...Add a chimney full but only let it get half lit before adding. 

This was the key!!!!  As simple as it sounds, adding the chimney when it is half lit was a winner.  My wife just ate her fifth chicken leg.  THANKS TO ALL FOR YOUR HELP!

 

Jeff

post #7 of 11

  Welcome Jeff. Just keep trying different suggestions till you find one that you like.

 

   Mike

post #8 of 11
Quote:
Originally Posted by jeffed76 View Post

This was the key!!!!  As simple as it sounds, adding the chimney when it is half lit was a winner.  My wife just ate her fifth chicken leg.  THANKS TO ALL FOR YOUR HELP!

 

Jeff

Awesome to hear Jeff....The wife's happy and that's the most important thing right?  LOL

post #9 of 11

There is a term we need to keep WDS.

post #10 of 11
Quote:
Originally Posted by Roller View Post

There is a term we need to keep WDS.

Agreed...White Devil Smoke= WDS

 

Add it to the smokers dictionary

post #11 of 11
Thread Starter 

Woooooooooooooooooooot!   I made it into the meat smoker's 

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