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Recent content by dajarrel
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Yes sir. The box is designed to hold a specific amount of wood. To answer Chris' question, I did leave the bark on it. I had cut the pecan from a tree that had been down a couple of years.
Folks, thanks for the replies. Perhaps it is creosote. I'll check and make sure the vent holes are all open. Yes, indaswamp, I live near Mobile and it too, is hot and humid.
Could it be that the brown sugar in the rub (it is the main component) is carmelizing or burning? Just a thought. Thanks...
Hey folks. I'm new to the forums. I've been smoking various meats on an electric smoker called "smokin-it II" for a few years now. The meat always is tender and it turns out well except that the bark is usually bitter. For example: I smoked a brisket yesterday. meat was rubbed down with a light...