There is so much great info here that it is hard to add to it, but I will try.
To me, "BBQ Creosote" is a thick black crusty coating that has a BITTER taste. Not a normal BARK as we know it.
Going back to my first "solo" smoking experience--.
Borrowed my neighbors small sheet metal offset smoker to do some turkey legs.
He said--"Soak your wood for a few days, keep the smoker at 190 and not a degree more, if it gets hot choke off the exhaust to keep it down, and keep the smoke rolling".
I was a good student and did all of that.
It took about 6 hours to produce some of the nastiest Turkey legs you have ever seen!
It is all about clean combustion and properly balanced airflow.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.