bad wood

Wonder what it was...maybe you could just fire it up empty @ 250F for a day or so to drive off some of the stench?

It might well have been mesquite. How much did you use? Easy does it with that stuff.

Just run the smoker empty to put a few chunks of other wood in there and it'll be fine. Don't have to, as the smoke on the walls probably won't migrate to the food in your next cook. But if you're worried, do it.

I think I would scrape the inside real good with a stiff plastic spatula, then scrub it down with some Simple Green, then re-season it. Shoot! I wouldn't want to chance ruining another hunk of meat. Just my opinion though. Good luck whatever ya do!!!

Thanks to all ! I just happen to have already done what all of you said to do.I have learn quite a bit but still have a long way to go. Thanks for the help!

If you go to Dave Klose's site, www.bbqpits.com you'll notice a warning about using green mesquite in a pit.

"You can use some woods green for cooking, but under no circumstances should you ever use green mesquite for smoking. It will produce a bitter taste in the pit for years that cannot be sandblasted out. People have used green mesquite before because they saw someone in a restaurant using it. That was for grilling with it, not smoking with it where there is a top capturing the bitter smoke. That stuff will black your eyes it�s so strong. Also don�t use any pine limbs. I saw a man cook with the heart of pine, promptly promoting some of the nastiest red splotches all over the skin of the unhappy diners, making them extremely sick. I think the antigens got into their bloodstream. Yuck! Stay away from pines......."