- Jan 30, 2011
- 12
- 10
Hello, just signed up with you guys and couldn't be more impressed with all the info...I've been smokin for about 5 years now and LOVE it. I still use my first smoker Great Smokey Mountain (propane) and man has that thing performed!
I have a quick question, here lately I've had a really bad problem with my meats turning black. I'm getting a thick black residue for some odd reason. I've used different woods to remedy the problem (hickory,mesquite) as well as the amount of wood with no luck. I've even scrubbed the entire inside of my smoker, still no luck. I traditionally use seasoned oak and have had great luck in the past. Just wondering if anyone has had this problem or heard of a fix?? Thanks again for having a great site!! BK
I have a quick question, here lately I've had a really bad problem with my meats turning black. I'm getting a thick black residue for some odd reason. I've used different woods to remedy the problem (hickory,mesquite) as well as the amount of wood with no luck. I've even scrubbed the entire inside of my smoker, still no luck. I traditionally use seasoned oak and have had great luck in the past. Just wondering if anyone has had this problem or heard of a fix?? Thanks again for having a great site!! BK