- 11 Posts. Joined 7/2013
- Location: Dallas, Tx
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Wood tar question
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I have a good idea of what's going on but share some more info of your setup so we can give you some solutions.
What kind of smoker?
Soaking chips or not?
Pics of the smoker while it's smoking...if you have some
Does the smoker have a good convection?
I start off with natural charcoal and then add the logs once they turn white. I open and close the exhaust to help regulate temp. I use a thermo at the grilling surface. The wood I use is from academy (in bags). Not sure how cured it is.
Open and close your intake to regulate your temp NOT your exhaust, that's the big problem that's causing your creosote...Keep your exhaust fully open.
Smoke needs to kiss your meat and not engulf it...the ONLY time you should mess with your exhaust vent is in bad weather (which is hard to grill in anyway) and when you go to shut down your pit.
Give that a shot when you're smoking next time and let us know how it goes. Keith