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Old 12-02-2012, 10:24 AM   #16
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.

I had that problem once this year at a comp, in about 10 minutes the whole tops of my chicken were covered in black soot, turned out to be a new batch of apple wood I just received. The wood was dry but it just did not want to burn right, I 86ed the whole batch. Problem solved.(it also had a funky smell, perfumey)
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PNWBA Board Member and Certified Judge.
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
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