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Confusing Wood Question

post #1 of 11
Thread Starter 

Hi All I started smoking with EBC/charcoal, added wood chunks, they just smoldered, food was good.

I then moved on to COS Smoke N Pit.Found out now I need a "clean" fire/flaming wood, for a good smoke/taste.

So I'm kind of confused now. All these smokers that just use charcoal and wood chunks buried in the charcoal, won't flame.

So isn't that considered a dirty smoke/creosote.

Thanks Dan

post #2 of 11
Quote:
Originally Posted by DanBono View Post
 

Hi All I started smoking with EBC/charcoal, added wood chunks, they just smoldered, food was good.

I then moved on to COS Smoke N Pit.Found out now I need a "clean" fire/flaming wood, for a good smoke/taste.

So I'm kind of confused now. All these smokers that just use charcoal and wood chunks buried in the charcoal, won't flame.

So isn't that considered a dirty smoke/creosote.

Thanks Dan

Dan I just started using a mini I made,these things produce TBS,Did a PP yesterday.

 

post #3 of 11
Thread Starter 

Hi Rich

So even with the chunks buried in the charcoal TBS still can be done.Good to know.

Thanks Dan

post #4 of 11

Thin Blue Smoke.


No matter what smoker you are using that is what you want to achieve. Nice smelling TBS. I use the minion method in all my smokers and never had creosote tasting meat.

post #5 of 11

Here is a better shot

 

post #6 of 11

I buy my woods form wally world (wish i didnt have to but i dont know the difference in looks of a tree to find my own) 

 

http://www.walmart.com/ip/Western-Apple-Smoking-Wood-Chips/16213431

 

Western is the brand they come in a few of the most popular woods like: Apple, Hickory, Cherry, Pecan, ect

 

so far i have just used apple and hickory and would love to try all that i can 

 

and the smoke/creosote is what puts season on your smoker - and adds taste color and bark(crust) to the meat 

 

Its all about that TBS(thin blue smoke) to get a good look and taste on your food when your taking about the wood 

 

also you dont want your wood to flame alot because it will cause temp spikes i would think you would want it to smolder.

post #7 of 11
Quote:
Originally Posted by jcollins View Post
 

I buy my woods form wally world (wish i didnt have to but i dont know the difference in looks of a tree to find my own) 

 

http://www.walmart.com/ip/Western-Apple-Smoking-Wood-Chips/16213431

 

Western is the brand they come in a few of the most popular woods like: Apple, Hickory, Cherry, Pecan, ect

 

so far i have just used apple and hickory and would love to try all that i can 

 

and the smoke/creosote is what puts season on your smoker - and adds taste color and bark(crust) to the meat 

 

Its all about that TBS(thin blue smoke) to get a good look and taste on your food when your taking about the wood 

 

also you dont want your wood to flame alot because it will cause temp spikes i would think you would want it to smolder.


creosote does not season your smoker or create the bark on your butt. If it does you have some bad tasting food. If you have creosote you are doing something wrong.

post #8 of 11

oh i thought that black build up on the smoker was called creosote... My Apologies. 

post #9 of 11

creosote is what they coat telephone poles with. It is black and sticky and stinky.

post #10 of 11

Well, that defnately is not on my food if it tastes bad...again my apologies not the first time i was wrong and will not be the last.

post #11 of 11
Quote:
Originally Posted by jcollins View Post
 

Well, that defnately is not on my food if it tastes bad...again my apologies not the first time i was wrong and will not be the last.


No problem, I learn something new every day or it's not a good day!

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