duckjockey
New member
The posts by Super Dave and Divotmaker back in Feb about creosote buildup on the tops of their smokers makes me ask, are you worried about that same substance being deposited on the meat?
Duckjockey
Duckjockey
creosote buildup
- Thread starter duckjockey
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duckjockey
New member
Super Dave,
Great picture--if those eggs had been 'blown', they'd be smokin' works of art!
"Clean smoke" in any smoker might be an oxymoron, but producing smoke that's low in creosote depends not only on low resin wood, but also high temperatures. Since the wood chunks used in electric smokers smolder at low temps, it's likely that they are fairly high in creosote and other undesirable chemicals.
I know that Smokin-It recommends putting cold meat in a cold smoker before turning it on, but that might also create an issue: smoke condenses on cold surfaces, and if the meat and walls are cold, and the smoke starting up from the initial heating of the element contains a lot of creosote, it will be deposited on any cold surface it touches. I don't know how much difference it makes to preheat the cabinet and put in room temp meat, but it might be worth trying.
Still, I suspect any smoking method is going to create creosote and other harmful chemicals, and deposit it on the meat. I'm just wondering if a hot charcoal and wood chunk fire would be less prone to that problem. ???
Duckjockey
Great picture--if those eggs had been 'blown', they'd be smokin' works of art!
"Clean smoke" in any smoker might be an oxymoron, but producing smoke that's low in creosote depends not only on low resin wood, but also high temperatures. Since the wood chunks used in electric smokers smolder at low temps, it's likely that they are fairly high in creosote and other undesirable chemicals.
I know that Smokin-It recommends putting cold meat in a cold smoker before turning it on, but that might also create an issue: smoke condenses on cold surfaces, and if the meat and walls are cold, and the smoke starting up from the initial heating of the element contains a lot of creosote, it will be deposited on any cold surface it touches. I don't know how much difference it makes to preheat the cabinet and put in room temp meat, but it might be worth trying.
Still, I suspect any smoking method is going to create creosote and other harmful chemicals, and deposit it on the meat. I'm just wondering if a hot charcoal and wood chunk fire would be less prone to that problem. ???
Duckjockey
DivotMaker
New member
I believe we're confusing smoke build up with creosote. Dave's eggs are just build up from the smoke (golden brown). To me, creosote is black and bitter (think of what a railroad tie looks like). The only time I get a creosote build up is when I've had several rounds of wood combustion. I have black on the door, and the inside of the smoker. Since I've gone with better wood, the inside of my smoker stays a nice shade of brown. No matter how you heat it, smoke is dirty! It has particulates that stick to things - including our meat (that's why it works). Please don't report me to the EPA... ??? The brown buildup is caused by the smoke mixing with moisture. If you look at liquid smoke, it's brown, but it isn't creosote.
DivotMaker
New member
jcboxlot said:Thanks for that summary.
EPA only cares about coal, we are safe for a while
Don't be so sure about that! This guy may show up in your driveway!
BBQ Police
jcboxlot
New member
I heard about this, but I thought it was commercial use in residential neighborhoods.
Hey, people vote these people in.............wadda you going to do!
In Cali, you already can't have mowers and leaf blowers over certain decibels, I'm sure they will be the test run area for the smell police. As beautiful as Cali is, no good from government comes out of that state.
Hey, people vote these people in.............wadda you going to do!
In Cali, you already can't have mowers and leaf blowers over certain decibels, I'm sure they will be the test run area for the smell police. As beautiful as Cali is, no good from government comes out of that state.
DivotMaker
New member
Yeah, John, I thought it was a joke, too, until I saw the video! Can you believe that? This was in Florida, but these zealots are everywhere! I'd love to introduce this guy to my Meathead (Cyrus, the English Mastiff), should he choose to question me about smoke from my SI! HaHaHa!! He may think twice about his opinion concerning BBQ smoke! ;D ;D
DivotMaker
New member
SuperDave said:
Guess I didn't see that, but still, what's the problem? It's BBQ smoke, not a tire fire! I wouldn't mind living next door to a good BBQ restaurant! ;D
DivotMaker
New member
elkins20 said:
No kidding! One stick would last us a year, and they'd never miss it!! LOL! ;D
Smokster
New member
This is the first time I saw this video and I can't believe that the smell of a good ol' BBQ would put people off and complain to the city. Would the city issue notices to BBQ restaurants where the smoke drifts into an adjacent residential area?
I can always smell McDonald's or BK from a mile away.... Just saying....
I can always smell McDonald's or BK from a mile away.... Just saying....
