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Well I Did It

post #1 of 21
Thread Starter 
I had a venison shoulder that went on the smoker. I put it on for about 6 hours. Mesquite smoked, marinated in Pineapple juice overnight and then basted with the remaining juice for the last 2 hours.

Turned out with a beautiful smoke/glazed surface. I was so happy until I took a bite. Got the tang of creosote icon_sad.gif .

The only thing that I can think of is about 1/2 way through the cooking, I had to add more wood to keep the fire going. I added dry seasoned mesquite wood. I guess I should have had a fire going and shoveled in coals to keep it going.

Other than that, after I cut the beautiful outer layer off, the meat below had a wonderful flavor.
post #2 of 21
I am no expert but I wouldn't think added dry seasoned wood would cause creosote unless you added a lot at once. Was the exhaust vent wide open during the smoke?
post #3 of 21
Thread Starter 
The exhaust vent was about 1/2 open and the fire vent about 1/4 open.
post #4 of 21
I leave mine wide open all the time. I should just pull the pipe right out LOL
post #5 of 21
Theres your culprit!
Exhaust is not an air adjusting tool, leave it open always!
Mesquite is the heaviest of smokes, doesn't take long to make creosote with that.

P.S. Pics are required, or it never happened! biggrin.gif
post #6 of 21
Well then it wouldn't draw very good, would it??? PDT_Armataz_01_28.gif
post #7 of 21
Mesquite sux.
post #8 of 21
here here i agree, jmho apple and hickory.
post #9 of 21
Only on your smoker.......lol PDT_Armataz_01_28.gif

Seriously, i'll make you a Mesquite brisket that you'll die for...guaranteed!
post #10 of 21
Promises promises... ;{) Stuff's one step up from Wolmanized, I swear!
post #11 of 21
I'll bring some to Flushing and well have a lil smoke....cool.gif
post #12 of 21
Deal. I'll bring the bee...oops ummm..well you know.
post #13 of 21
I'll bet it was the pineapple marinade that imparted a bitter flavor - not the mesquite. I always shovel in more charcoal/dry mesquite/even fresh cut mesquite right on top of the dying coals. I've never had a problem with creosote bitterness although I've noticed that too much time and/or quantity of any citrus juice will turn a smile upside down.

I'm no expert but I try to keep my citrus-heavy marinades to 1 hour and under (in the fridge). The only other possibility is that your fuel is burning under partially anarobic conditions and/or there are old drippings around where your coal is.

Don't listen to the mesquite bashers!!! LOL

Happy Smoking
post #14 of 21
C'mon Rich...just tell us how ya really feel LOL
post #15 of 21
While I do not hate mesquite by any means I do think a little goes a long way and whenever i use it I tend to use less to get my smoke flavor. I seem to prefer cherry to just about everything these days.
post #16 of 21


I personally don't care for the heavy flavor of the mesquite. I add dry seasoned woods to my smoker all the time and never have a problem.

post #17 of 21
I agree with some meat mesquite is fine, with others its heavy. Its good with salmon...
post #18 of 21
Gotta agree with that. I stick with maple or hickory usually
OR he may have had it choked out too much by closing the exhaust 1/2 way and getting creosote built up. just a lil bit of choke can make a big difference on creosote with any wood...imho
post #19 of 21
Thread Starter 
Thanks for the ideas. The good news is after cutting the outer layer away, the meat was tender and had a great flavor. I will try again and leave the stack open and see if that helps. Just gotta change one thing at a time to find the cause.
post #20 of 21
I use the exhaust vent as a cover for when I am not using the smoker.Flip it open to use the smoker and close it when it is not in use, keeps the dust out.
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