Tuff Dawg
Well-known member
- Joined
- Jul 8, 2010
- Location
- Gainesvi...
I've bulit a new insulated smoker and burned it in. Temp got above 500 degrees for several hours. Nothing split or broke but, at times, the smoke from the chimney would be brownish yellow and it went away pretty quickly. The next day I cleaned the unit with soap and water then rubbed it down with lard and brought it up to 300 for 5 hours. everything looked and smelled fine. Today I brought the cooker up to 250 and put chicken thighs in and cooked for a couple hours. The taste was BITTER.
Notes:
Started with 1 chute of kingsford charcoal, when temp got to 200 I put in 1 stick of year old pecan and 2 sticks of 6 month old maple then put in the chicken and brought up tp 275 roughly. at one time I thought I saw the brownish yellow smoke again.
The smoker has 1.2 inch 1200 degee rockwool insulation all around and the fire box has 2000 degree ceramic insulation.
Thoughts:
I wonder if I did not seal the firebox tight enough and the heat/fire got to any of the insulation, it would cause the smoke and bitterness.
If I eat the bitter meat would it hurt me?
Any thoughts on this subject? I am "bitterly" watching for any comments.
I am also hoping all the money, time and effort wasn't wasted.
Notes:
Started with 1 chute of kingsford charcoal, when temp got to 200 I put in 1 stick of year old pecan and 2 sticks of 6 month old maple then put in the chicken and brought up tp 275 roughly. at one time I thought I saw the brownish yellow smoke again.
The smoker has 1.2 inch 1200 degee rockwool insulation all around and the fire box has 2000 degree ceramic insulation.
Thoughts:
I wonder if I did not seal the firebox tight enough and the heat/fire got to any of the insulation, it would cause the smoke and bitterness.
If I eat the bitter meat would it hurt me?
Any thoughts on this subject? I am "bitterly" watching for any comments.
I am also hoping all the money, time and effort wasn't wasted.