I don't know what happened tonight. Hopefully I caught it before it ruins 12 pounds of meat. I put in a chunk of hickory and a chunk of apple --- preety standard for me.
The wood is about 1 year old. I turn it to 225 and about 35 minutes later brownish - green smoke is pouring out of the 008. I opened the door and I almost choked on the smell. Real acrid. Nasty. There was 20x the normal smoke, it seemed.
I pull that wood out, and replace it with some other hickory and close it back up. Not long after I get the normal white plume of smoke and things seem "ok". Praying that in the morning all will be ok, though I really have my doubts. In 50+ cooks in this I have never seen this happen EXCEPT when I tried a trick with adding some rosemary to the smoker.
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