I bought a bag of pecan chunks from Academy, but it's leaving a lot of creosote buildup running down the walls, like black tar. I'm worried about it building up on the top of the smokette and dripping on the meat. What can I do about this? Do I need to buy different wood? They don't sell pecan on the Cookshack site. I've read post on the forum about gray water dripping on the meat. What is that caused from? Thanks .
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