Black smoke

[slat]

I have noticed the last couple times I have cooked that I get some faint black smoke when I add wood to my smoker. I have had the wood about four years. It still has good flavor, but I am concerned about the smoke. Do any of you guys ever have this problem? Could it be the age of the wood? I preheat the wood on the firebox and it ignites quickly and burns fine other than the faint black smoke. I get the smoke whether the air intake is wide open or almost closed. I am open for ideas and suggestions as to what you guys think is causing this or a way to remedy it. I am going to buy some chunks this weekend and see if newer wood helps. I don't know what else to do.

[Puppyboy]

Sorry, have not seen the black smoke yet.

[nthole]

FOUR YEARS?

Dude, turn that stuff into charcoal and move on.

I won't use anything that isn't between 6 months and 18 months. Fruit woods once dry won't last more than a year. Harder stuff I'll keep a bit longer but not much.

I resupply my Apple every December (fresh cut), and burn whatever I've got left the next spring as firewood when the next December cut is ready to go. I was lucky enough to get some Cherry this spring that should be ready in about a month. I'm still running some Hickory and Oak that I cut in Fall of '05, but this fall will be the end of it before it goes to the burn in a fireplace pile.

[midnight]

Only time I get black smoke is when my wood is too old and starting to get rotten spots on it, or the wood is wet. I would get rid of it and use something else.

[River City Smokehouse]

Yep! Your wood is too old. I hope you're not eating meat cooked in it. Sounds a little unresting to me. Get some good seasoned oak and start over. Have a bonfire with the other stuff.