Hey everyone,
I've been noticing since I've been using the smoker that there's been like an oily black buildup on the grates That gets on to my food and you really notice it once you put it on a plate, I did a little research and found out that it's called creosote. Is this something that always happens when you're smoking since you're using wood as the source of heat? I'm taking my grates off a few times clean them with some mild detergent, dried them, put them back on the smoker And by the time I'm done smoking whatever even it's just something that's quick as wings I got that substance back on my food. Can this be avoided is it something I'm doing wrong with the temperature? I mean typically when I do my wings I bring it up to about 300° through about 325° to avoid that rubbery skin. Anything else pulled pork that's typically right around 250°.
I've been noticing since I've been using the smoker that there's been like an oily black buildup on the grates That gets on to my food and you really notice it once you put it on a plate, I did a little research and found out that it's called creosote. Is this something that always happens when you're smoking since you're using wood as the source of heat? I'm taking my grates off a few times clean them with some mild detergent, dried them, put them back on the smoker And by the time I'm done smoking whatever even it's just something that's quick as wings I got that substance back on my food. Can this be avoided is it something I'm doing wrong with the temperature? I mean typically when I do my wings I bring it up to about 300° through about 325° to avoid that rubbery skin. Anything else pulled pork that's typically right around 250°.