Billowing smoke?......Updated
- Thread starter Bill S.
- Start date
Bill S.
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Gotcha, Bill...
Well, they say you can't get clean smoke from unseasoned wood since the moisture will cause creosote....or something like that.
(I've smoked plenty of butts using hickory and GREEN peach wood chunks on charcoal with fantastic results, though.) I don't think there's any moisture to matter if the wood is truly burnt down to coals, though. If green, it just takes longer, right?
Regarding "smoking" with wood burnt down to coals OR lump, I've tried each method, and in my assessment, any smoke flavor was neglible at best. I guess I'm not alone since most folks smoke with wood, but I do think there's both right and wrong ways to do it.
Don't misunderstand me though. I'm open to the notion that some folks have more sensitive tastes, and if you get the flavor you want with only coals or lump...
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Somehow missed this before my last post. Next time I'll try the maple again, this time pre burning it. That should pretty much tell me what the problem was. I don't know if wood gets seasoned enough as a whole log or only once it's chunked up. Because my buddy said the maple and oak were both seasoned. The apple and cherry I got last year.
I think I just have a sensitive taste as far as smoke goes. I'm the same way with smells, my wife can barely wear any perfume around me...lol.
Gotcha, Bill...
Well, they say you can't get clean smoke from unseasoned wood since the moisture will cause creosote....or something like that.
Regarding "smoking" with wood burnt down to coals OR lump, I've tried each method, and in my assessment, any smoke flavor was neglible at best. I guess I'm not alone since most folks smoke with wood, but I do think there's both right and wrong ways to do it.
Don't misunderstand me though. I'm open to the notion that some folks have more sensitive tastes, and if you get the flavor you want with only coals or lump...
Somehow missed this before my last post. Next time I'll try the maple again, this time pre burning it. That should pretty much tell me what the problem was. I don't know if wood gets seasoned enough as a whole log or only once it's chunked up. Because my buddy said the maple and oak were both seasoned. The apple and cherry I got last year.
I think I just have a sensitive taste as far as smoke goes. I'm the same way with smells, my wife can barely wear any perfume around me...lol.