My smoker has a bit tar build up. Few questions. Do I need to get rid of it? If so how? I smoked some sausage and the tar got on the meat. This may be a dumb question, but does that make the meat indelible or am I ok to eat it?
Open and close your intake to regulate your temp NOT your exhaust, that's the big problem that's causing your creosote...Keep your exhaust fully open.I start off with natural charcoal and then add the logs once they turn white. I open and close the exhaust to help regulate temp. I use a thermo at the grilling surface. The wood I use is from academy (in bags). Not sure how cured it is.