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10 replies

Easter Creosote????

K kcal56Bos Jacio
Happy Easter wishes to all! My dilemma- put a 20 lb. already cooked ham in for some smoking this AM. Noticed a bunch of yellow smoke coming out, pulled firebox, removed offending hickory chunk, leaving piece of pecan and piece of apple, smoke back to normal. With the size of ham, will that taste get through the whole thing, or may I just have the bad flavor on the surface? (Also mopping it with a pineapple mop, don't know if that will help). Had to run to work for a couple of hours, can pick up KFC on way home for family/guests if need be Frowner Any experience with the bad smoke?
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FM Former Member
Sounds like you panicked when you saw yellow smoke coming from the vent hole. The smoke will clear up and not necessarily be harsh or cause creosote. All you are really trying to do to this precooked ham is heat it up and get some smoke flavor on it. I would do 200-225* until 150* internal. Hickory is the traditional wood for ham. Ham has a fairly strong flavor and deserves a fairly strong smoke. I would not expect the smoke to penetrate far into the ham.
K kcal56Bos Jacio
GLH, thanks for the input. I guess it's a Pavlov's dog thing, last time I saw that yellow smoke was the only time I've oversmoked something, so I assumed the worst... From what you're saying, then, that thick, yellow dense smoke is just something that happens?

By the way, I used a pineapple/ginger mop and glaze from "Smoke and Spice" that I've used before- came out great with rave reviews! And you're right, the ham was smoked perfectly. Another CS success! Cool
FM Former Member
It comes from fairly green wood. The taste is a little harsher than seasoned wood, some people actually like it better because of the harsh flavor. It will cause more creosote, but once again not a big deal in our smokers. Some people preheat their smokers with the wood in the woodbox to make sure this yellow smoke is gone before putting the meat in the smoker.

Donna
FM Former Member
I too have seen the yellow smoke doing a ham with hickory and small amount of oak.I just let the smoke out by opening my door for a brief time and close the door in 30 seconds and open again and close again.Done this about 4 times and it cleared up with no harshness in flavor nor discoloration.Also,other than mopping with pineapple glaze I also injected all over with pineapple juice...mmmm,spectacular taste all the way through!!

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