Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Many of us (some of us?) feel that introduction of smokewood at the later stages of barbecuing significantly raises the potential for creosote adsorbtion, and hence bitterness. <HR></BLOCKQUOTE> There should be very little if any creosote produced when you are smoking. The wood should burn clean when you are cooking. If you are producing creosote when you smoke you have a fire that is not burning properly. Your top vent should always be 100% open to have proper air flow "exhaust", otherwise your fire will be "smoldering" vs. "burning". Regardless of when you add the wood, you should have a very minimal amount if any of creosote.