jminion
Senior Cook
I would like to talk to you about fire control. They do call it smoking but if you can see the smoke then you are having a problem with the fire. What should be coming out of the exhaust is a thin blue smoke, transpartent. If your smoke is white, black or gray then the fire is not burning correctly.
Creosote is made from incomplete combustion, it is being produced when you have white, black or gray smoke.
With the cooker Charbroil with a side firebox your main fuel should be charcoal and I would use fist size chunks of wood not chips for flavor. Think of the wood as a seasoning and like any seasoning it can be over done. A bag of wood chips if used on a couple racks of ribs would be so over smoke they would be difficult to eat. You do not need or want smoke rolling through out the whole cook. Cut back on the wood and you will be much happier with the finished product.
Now you don't know me so why should you believe what I'm telling you?
I'm a competition BBQ cook that cooks on a Klose offset, Weber Smokey Mountains, Primo and Big Green Egg ceramic cooker, and pellet cookers. I teach cooking and fire control. I'm only giving you this info so you have an idea of the skill level not to stroke my ego. I have read some posts on this forum on fire control that are 180 degrees out from science involved.
MJK
Green wood that is soaked is a recipe for creosote.
The ideal wood for smoking has been seasoned for 6 mos to 2 years. Anything that would cause the would to smolder is producing smoke that I would not on food. Creosote is not condenced smoke, it is incomplete combustin of the wood. There are aprox 220 different gases given off when you burn wood, some are poisiness but with a clean fire they are burned off and not of any worry to our final product.
I hope I have not come on too strong but some of the advise here is hard to read.
Jim
Creosote is made from incomplete combustion, it is being produced when you have white, black or gray smoke.
With the cooker Charbroil with a side firebox your main fuel should be charcoal and I would use fist size chunks of wood not chips for flavor. Think of the wood as a seasoning and like any seasoning it can be over done. A bag of wood chips if used on a couple racks of ribs would be so over smoke they would be difficult to eat. You do not need or want smoke rolling through out the whole cook. Cut back on the wood and you will be much happier with the finished product.
Now you don't know me so why should you believe what I'm telling you?
I'm a competition BBQ cook that cooks on a Klose offset, Weber Smokey Mountains, Primo and Big Green Egg ceramic cooker, and pellet cookers. I teach cooking and fire control. I'm only giving you this info so you have an idea of the skill level not to stroke my ego. I have read some posts on this forum on fire control that are 180 degrees out from science involved.
MJK
Green wood that is soaked is a recipe for creosote.
The ideal wood for smoking has been seasoned for 6 mos to 2 years. Anything that would cause the would to smolder is producing smoke that I would not on food. Creosote is not condenced smoke, it is incomplete combustin of the wood. There are aprox 220 different gases given off when you burn wood, some are poisiness but with a clean fire they are burned off and not of any worry to our final product.
I hope I have not come on too strong but some of the advise here is hard to read.
Jim