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Creosote/proper smoke flavor
@ Chef Jimmy... Thank you for the advice, thats a great way to pinpoint my problem. I need to focus on changing one thing at a time so I can note the differences. I have a bad habit of changing two or three things in the process, then I have no idea which change made which effect. The pecan I...- tony80
- Post #8
- Forum: Wood Smokers
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Creosote/proper smoke flavor
Thank you for the help TJ.... It doesn't leave my lips or tonque numb so maybe this is simple a taste trait of a true wood fired smoker. Do you ever burn fresh wood? I've seen fresh peach used on BBQ pitmasters, so I'm assuming it's ok. Thank you again for the input.... I've been truely...- tony80
- Post #5
- Forum: Wood Smokers
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Creosote/proper smoke flavor
It's a very distinct bite so to speak. Not easy to explain. My rubs typically have chile powder and or cayene. But I can tell that this is not from the spices i'm using. Prior to having my smoker I would slow (somewhat) cook my ribs in a weber kettle with charcoal and add chips to the coals. I...- tony80
- Post #3
- Forum: Wood Smokers
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Creosote/proper smoke flavor
Hello, I'm a novice at smoking meat and I have a few concers regaurding creosote and proper smoke flavor. I'm cooking with a home made offset smoker similar in size and design to a lang 48 patio. I've been using pecan as my base wood and adding fresh peach or seasoned hickory. Both seem to...- tony80
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- Replies: 54
- Forum: Wood Smokers
