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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-15-2009, 06:45 PM | #1 |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Creosote?
Okay, I've been reading and learning about 2 weeks now and I see creosote mentioned from time to time. So, my questions are:
What are the main causes? Too much lit fuel/shut down intakes? Which smoker types are most prone to the problem? How do you know if you are producing creosote? (smoke color?) Basically I want to know all about what causes it and how to avoid it especially in a NBBD or similar offset horizontal. TIA
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 06:52 PM | #2 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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In my limited experience it has always been caused by poor exhaust airflow. Trying to cook by controling the exhaust instead of controlling the intake air. Caused the smoke to build up inside the smoker and get stale before it could exhaust out.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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01-15-2009, 06:57 PM | #3 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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I dont know, I only use my wsm for charcoal now,,,,,unclean fires? I always shoot for a white smoke, even with my long ago gave away offsets,,,,
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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01-15-2009, 07:07 PM | #4 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Hachie q,
Are you from Texas? And you admit you don't know know how to q...that's a first...:) I can give you some tips on how to make cresote... 1 put food on pit before you start the fire. 2 leave food on pit while you drink a case of beer (time guidelines, chicken 6hrs, pork or beef 2 days.... 3 soak firewood for 2 days in rain barrel, put in pit wet, if it doesnt drip apply more water with hose. 4 disregard advice above. practice with your pit and read everything you can on this site. someone said practice,eat,practice,eat,practice,eat..... jon |
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01-15-2009, 07:17 PM | #5 | |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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Quote:
I love the rest!!
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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01-15-2009, 07:28 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Any smoker can cause this. The key thing to know is that a wood fire is a chemical reaction caused by heat+air+wood. It is not an actual thing itself, but is a chemical process of converting these three things into new things.
When wood is heated to a sufficient temperature in the presence of oxygen, it will break down. Notice I did not say "burn" burn is more of a laymans term for what is happening. What is really happening is the wood itself is being broken down into different compounds. These compounds are ultimately solid or gaseous, and the gaseous compounds float away. What you call "fire" or "flames" is actually some of these gasses being released from the wood, which is not how most people envision them. These gasses just so happen to be combustible, and if there is enough air and heat present these gasses ignite causing the glowing flame you see. If there is not enough heat or air, then you may not see flames at all but instead just see "smoke" which is really just all of the unburnt gases and small particulates being carried away. So, the first thing to know is, that a fire that is not burning well due to lack or air and/or heat is that it will make a thick smoke, and inside that smoke is a whole lot of chemicals (gases, particulates). A clean burning fire produces very little smoke, and therefore has fewer chemicals. Wood fires produce hundreds of different chemicals, a great many of them hazardous to your health. Pretty much all of these bad chemicals can be burnt off though in a clean burning fire. So the way to think of this is, a clean burning fire producing a thin smoke is literally burning away the bad chemicals before they get to your food. A dirty fire, one producing thick smoke is going to put all that nasty stuff all over your food. Interestingly enough, not only can you tell a good clean burning fire by the simple observation of thinner smoke, but the color is different too. A clean fire is a thin blue smoke, and dirty fire is a thick white smoke (or even yellow if really dirty). Here is a picture to demonstrate.
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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. |
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01-15-2009, 07:31 PM | #7 | |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Quote:
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 07:41 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Bigabyte's picture showing one pit with white dirty smoke along side of another pit with blue smoke should be a sticky.
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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 |
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01-15-2009, 07:43 PM | #9 | |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Quote:
What are the common mistakes that lead to the wrong conditions?
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 07:45 PM | #10 |
Knows what a fatty is.
Join Date: 06-20-07
Location: Chambersburg,PA
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I never thought the mad scientist thing was meant to be taken literally. WOW!!
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YS640, Weber 22.5, tactically fast Camo Thermapen, former UDS user. |
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01-15-2009, 07:46 PM | #11 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I don't know all, I do not think it is creosote. I think it is a Carbon build up. Comments?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-15-2009, 07:46 PM | #12 |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Agreed! His entire post is excellent with the explanation of what is really going on in there.
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 07:55 PM | #13 | |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Quote:
http://hearth.com/econtent/index.php..._and_solutions http://en.wikipedia.org/wiki/Creosote
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 08:04 PM | #14 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
Buying any pit that does not run on pellets!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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01-15-2009, 08:05 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The most common mistake, especially in offsets, is adding too much fuel and suffocating what may have been a clean burning fire. The heat in the firebox is greatly reduced as the energy is transferred into the unlit fuel. Also, if there is too much fuel you can restrict airflow in your firebox. An offset firebox should have a small clean burning fire in it. It is basically impossible to have a full firebox burn clean because there is not enough airflow able to come in to burn the fuel and the released gases at the same time (remember to account for the volume the gasses require to burn).
Another mistake some people make is closing down the exhaust. The exhaust should always be wide open. The gases released need to escape, you don't want them building up inside your cooker or else you will get thick deposits on your cooker walls and meat. I have never owned a cooker that I could not leave the exhaust wide open for any cooking session. If a smoker exists that does require this, then I would suggest it is a bad smoker design. Another mistake you can make is at the beginning of the cooking session when you add lit coals to unlit fuel for the Minion method. If you add too much lit fuel at the beginning, more than the intakes/airflow can support, then the fire will slowly suffocate down to the level where it does get the proper airflow for it to burn. This results in an extended period of heavier smoke. Any time your fire gets too hot and you reduce the air intake is going to cause heavier smoke because you are suffocating the fire to reduce it. The trick is to cook with the fire you create, and to create a clean burning fire that runs at the temp you want, and refuel appropriately to maintain it.
__________________
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. |
1 members found this post helpful. |
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