Reply to "Creosote Issue?"

smokinmaineiacMember

quote:
Originally posted by Derrick:
I'd like to thank everyone here for their suggestions. I've got a 1 pound Jimmy Dean sausage log on right now. I've placed a .9 ounce chunk of Chigger Creek Apple wood in the wood box.

It may be too early to tell, but I think my biggest problem is the wood I've been using. I'm not expert, but a lot of what I have seems unaturally dry. By dry, I mean that there doesn't even seem to be any natural oils in the chunks. I do not currently, nor have I ever soaked any wood chunks that have gone into the wood box.

Is there such thing as too dry of wood?

Wood has a relatively long shelf life, but really old wood doesn't smell as good as "seasoned" wood (wood that has been cut for a 3-4 months). You do not want to use green wood either. I'd chuck that nasty wood and try some good stuff.

2/1/127:55 PM

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