Creosote?

SmokinRoo · 02-02-2009, 08:32 PM

Hey there - I posted recently on whether my charcoal was any good and it was suggested that creosote is what's giving my cooking a bitter, tarry taste.

I opened the lid of the kettle the other day and found that there was a clear yellowish, brittle substance settled in water pan that took some chipping off with a screwdriver...

Could this be the creosite?

Also, regarding process, I usually get the charcoal going under the lid and bring the temp up to desired. I usually only throw in a chunk of hickory when i place the meat in (so as to not waste smoke...). Could this be part of the problem?

HeSmellsLikeSmoke · 02-02-2009, 08:36 PM

If you still have or can get some more to test. Try lighting it on fire. If it is creosote, it will easily ignite and puff up as it burns.

Norcoredneck · 02-03-2009, 04:39 AM

Looks more like grease/Fat to me.

HeSmellsLikeSmoke · 02-03-2009, 04:41 AM

I had the grease thought too. All the creosote i have seen is black.

Desert Dweller · 02-03-2009, 06:18 AM

I always get the fire going with lid off. Don't know that is makes a difference re: creosote; But oxegen is fuel, and the more fuel the quicker it will be ready for cooking I guess...

ZBQ · 02-03-2009, 06:41 AM

My only thoughts are:

1.) are you sure that the wood is hickory, not pine? (yellowish stuff, pine tar resins?)

2.) is the wood seasoned, not green?

3.) Your not using that Pinion wood they sell for chimineas are you?

I'm with Pat though, yellowish stuff looks kinda like grease......but it should be
soft enough just to scrape up with a spoon and not require chipping.

SmokinRoo · 02-04-2009, 11:02 PM

The wood is hickory - have to buy the Charcoal Companion pre packs, cos we dont have hickory growing here.

I ran a cigarette lighter over the "stuff" and it fizzled and left a crusty ash.
It burned pretty easily.

With the chunks, I'm wondering how others do it - am i in danger of getting some nasty flavour from placing the chunks in at the same time as the food?
I wouldnt have thought so, but I'm thinking, just maybe this could have something to do with it.

Norcoredneck · 02-05-2009, 03:09 AM

How about some close up pictures of this "Hickory".

HeSmellsLikeSmoke · 02-05-2009, 03:23 AM

Quote:

Originally Posted by SmokinRoo

I ran a cigarette lighter over the "stuff" and it fizzled and left a crusty ash.
It burned pretty easily.

That is what creosote does and the crust is considerably thicker than the creosote layer.

bigabyte · 02-05-2009, 07:21 AM

That is definitely creosote. You will get this built up because the wood is not buring clean. You need one or more of more air, more heat or less fuel. A small clean burning fire can give you the same temps of a large smoldering fire, but with less gunk coming off in the smoke.

SmokinRoo · 02-05-2009, 08:06 PM

Quote:

Originally Posted by bigabyte

That is definitely creosote. You will get this built up because the wood is not buring clean. You need one or more of more air, more heat or less fuel. A small clean burning fire can give you the same temps of a large smoldering fire, but with less gunk coming off in the smoke.

Thats great, thanks for that.

So, so you think the creosote would be coming from the wood or the charcoal?
As i posted, I usually put the chunks in when i put the food in so as not to waste the smoke. I find I usually get about an hour per chunk of hickory (or thereabouts) and I usually throw another chunk in when theere's no more smoke.
Do you think I should let it smoke a while before I put the food in?
What about replenishing chunks? How many pieces all up is a good amount to use per cook (say for a butt)?

bigabyte · 02-05-2009, 08:14 PM

Most likely the wood, but it could come from the charcoal, epsecially if the charcoal was not fully cooked.
How big is your firebox? I have an offset Brinkmann Smoke N Pit Deluxe which I have to refuel and when I refuel I add about 3 or 4 fist sized chunks.

HeSmellsLikeSmoke · 02-05-2009, 08:21 PM

Quote:

Originally Posted by SmokinRoo

. I find I usually get about an hour per chunk of hickory (or thereabouts) and I usually throw another chunk in when theere's no more smoke.

I think this may be your problem. You don't actually want to see a lot of smoke -- especially white or yellowish smoke. What you want is "sweet blue smoke" which is not all that perceptible.

I think your chunks are too big and/or your fire is too small if they last an hour. Try smaller chunks and a hotter fire. Also, don't soak the chunks in water if you are doing that.

SmokinRoo · 02-05-2009, 09:58 PM

Thanks so much - this is making sense now.

When I first get it going the smoke billows out, spilling under the lid.
I'm using a kettle at this stage just to get it right.

I'm thinking that I should throw in 2-3 chunks and let 'em smoke down and then put the food in

SmokinRoo · 02-07-2009, 09:43 PM

so i shouldn't add any hickory chunks during the cook? but just rely on what I throw in initially?

02-02-2009, 08:32 PM	#1
SmokinRoo Knows what a fatty is. Join Date: 07-10-07 Location: Melbourne Australia	Creosote? Hey there - I posted recently on whether my charcoal was any good and it was suggested that creosote is what's giving my cooking a bitter, tarry taste. I opened the lid of the kettle the other day and found that there was a clear yellowish, brittle substance settled in water pan that took some chipping off with a screwdriver... Could this be the creosite? Also, regarding process, I usually get the charcoal going under the lid and bring the temp up to desired. I usually only throw in a chunk of hickory when i place the meat in (so as to not waste smoke...). Could this be part of the problem?

02-02-2009, 08:36 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	If you still have or can get some more to test. Try lighting it on fire. If it is creosote, it will easily ignite and puff up as it burns. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-03-2009, 04:39 AM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Looks more like grease/Fat to me. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-03-2009, 04:41 AM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I had the grease thought too. All the creosote i have seen is black. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-03-2009, 06:18 AM	#5
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	I always get the fire going with lid off. Don't know that is makes a difference re: creosote; But oxegen is fuel, and the more fuel the quicker it will be ready for cooking I guess... __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

02-03-2009, 06:41 AM	#6
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	My only thoughts are: 1.) are you sure that the wood is hickory, not pine? (yellowish stuff, pine tar resins?) 2.) is the wood seasoned, not green? 3.) Your not using that Pinion wood they sell for chimineas are you? I'm with Pat though, yellowish stuff looks kinda like grease......but it should be soft enough just to scrape up with a spoon and not require chipping. __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

02-04-2009, 11:02 PM	#7
SmokinRoo Knows what a fatty is. Join Date: 07-10-07 Location: Melbourne Australia	The wood is hickory - have to buy the Charcoal Companion pre packs, cos we dont have hickory growing here. I ran a cigarette lighter over the "stuff" and it fizzled and left a crusty ash. It burned pretty easily. With the chunks, I'm wondering how others do it - am i in danger of getting some nasty flavour from placing the chunks in at the same time as the food? I wouldnt have thought so, but I'm thinking, just maybe this could have something to do with it.

02-05-2009, 03:09 AM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	How about some close up pictures of this "Hickory". __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-05-2009, 07:21 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That is definitely creosote. You will get this built up because the wood is not buring clean. You need one or more of more air, more heat or less fuel. A small clean burning fire can give you the same temps of a large smoldering fire, but with less gunk coming off in the smoke. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-05-2009, 08:14 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Most likely the wood, but it could come from the charcoal, epsecially if the charcoal was not fully cooked. How big is your firebox? I have an offset Brinkmann Smoke N Pit Deluxe which I have to refuel and when I refuel I add about 3 or 4 fist sized chunks. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-05-2009, 09:58 PM	#14
SmokinRoo Knows what a fatty is. Join Date: 07-10-07 Location: Melbourne Australia	Thanks so much - this is making sense now. When I first get it going the smoke billows out, spilling under the lid. I'm using a kettle at this stage just to get it right. I'm thinking that I should throw in 2-3 chunks and let 'em smoke down and then put the food in

02-07-2009, 09:43 PM	#15
SmokinRoo Knows what a fatty is. Join Date: 07-10-07 Location: Melbourne Australia	so i shouldn't add any hickory chunks during the cook? but just rely on what I throw in initially?

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Creosote?	Hachie Qer	Q-talk	75	06-25-2011 10:47 PM
Creosote Cleaning...	darita	Q-talk	3	01-25-2011 11:54 PM
Creosote in my UDS	SmokeWatcher	Q-talk	18	01-25-2009 10:59 PM
Creosote in the Drum	DDave	Q-talk	12	12-30-2008 11:04 PM
creosote drippings	Neil	Q-talk	5	07-11-2004 09:42 AM