I might have found my problem. Bad wood?

[Stopsign32v]

Well last time I did any smoking it was a Chuck Roast. I used apple wood. Well I only smoked it for a few hours and went to the oven. Well it came out tasting HORRIBLE! The flavor was just such a strong smoke flavor, even worse than dirty white smoke. I chalked it up to beef vs pork as this was the first time I had done beef.

Fast forward to today, I'm doing a pork butt. I got this wood and everything was pretty good (I hope) until the end. I put on the last few pieces of wood and noticed black smoke hovering around the wood prior to real good ignition. I pulled the pork when I saw this and hoped these pieces were isolated.

Upon going back out to clean up I noticed the black smoke more in the chamber now. It smelled just like burning Styrofoam!!! Have any of you guys had issue with this wood?

 

[mike243]

Sounds like some trash wood got in the pile

 

[SmokinEdge]

Only time I’ve seen black smoke off hardwood was many years ago trying to burn hardwood pallets for cooking. Those can be treated with chemicals and produce some very bad smoke. Never seen that problem with natural wood though.

 

[Its_Raw]

Prior to getting a large delivery of split wood, I used a couple boxes of that brand of wood, but it was the post oak. It seemed to burn OK.

 

[Dustin Dorsey]

The only time I've ever seriously oversmoked something it was chuck roast. I put the meat on before I allowed my WSM smoker which was set up minion method to come up to temp. I suspect the problem was really that charcoal rapidly igniting. Some people say it doesn't matter but I let my smoker get up to about 200 before putting on meat. I really doubt those chunks are your problem unless you just put on a ton of them. I've seen that wood at Academy. I've never bought that particular brand. It seems like I've seen guys use it on Youtube. I think it was Smokin' Joes Pit BBQ.