creosote

[bevorules]

I am an idiot when it comes to this, and I certainly don't want to make anyone sick. Please, wise elders of Rusty's, inform me.

 

[IRC]

You mean that black tarry stuff they put on telephone poles?

DON'T EAT IT!

WikiPoo

 

[EDGAAA]

im not sure what the question is, but there are people that post here that work in a field related to the timber industry and they will tell you that creosote is some nasty stuff. some of the old formulas produce a lethal smoke in fact. i wouldnt use treated wood to cook with.

 

[S197HQQKEM]

If you don't want it on your bbq, don't use green wood, and burn old wood to coals before putting into the firebox.

 

[NCAAFBALLROX]

Some folks also suggest removing all the bark from your wood prior to smoking.

Personally, I don't have any issues with the bark.

 

[blkshoes]

why are you even considering this? unless you have a termite problem.

 

[idigTexas]

Here's the answer you seek. From The Link.


The secret of barbecue is heat, time and smoke. The secret of great barbecue and successful smoking is airflow. You need to bring smoke to the meat but you can’t hold it there for too long. Smoke that becomes too heavy or stays for too long creates a substance called creosote. Creosote is thick, oily substance left over by fire. It not only causes foods to become bitter but it numbs the tongue. If you have ever left a plate of barbecue with a numb feeling in the tongue it is because of creosote build up on the meat. To eliminate creosote you need to start with a clean smoker. A dirty, crusted smoker will help produce creosote. Then you need to make sure that you have proper airflow. If you have a small water smoker there probably isn’t a lot you can do to hold in smoke or control how much gets away. If you smoker has a vent then you need to make sure that enough smoke is getting out to prevent it from building up.

One way to test for creosote is to hold a glass of ice water in the stream of smoke coming out of your smoker. If you notice black specks on the glass after a minute of so then you don’t have enough ventilation. Open the vents more to let more air travel through the smoker. If you have a vertical water smoker without vents then remove the lid for a minute to let the smoke escape. Once you have noticed the creosote it is time to stop adding wood to the fire. Reduce the smoke production, at least for a little while. At this point you might want to wrap the meat in foil and allow it to continue cooking without being exposed to more smoke.

Another way to test for creosote is by tasting the meat. Take a piece of the darkest meat along the surface and put it in your mouth. Let it sit on the tongue for a little bit. Does it taste bitter? Does your tongue feel a little numb? You will usually notice the numbness before you taste the bitterness.

Once the chemical reaction takes place the surface of smoked meats is pretty much ruined. The only hope you have left is to carve off the blackened edges and eat the interior of the meat. This is pretty much impossible with ribs, but can be done with brisket and pork roasts

 

[bevorules]

Thanks, Idig. exactly what i was looking for. I wasn't very clear in my OP. I love to smoke brisket, but have never really read up on what causes creosote, and I want to make sure I never do that.

 

[DallasCowpoke]

What are your feelings on the bite?

 

[DallasCowpoke]

Could this be what you're asking about?

Just wondering, since it was on a couple of news reports I saw yesterday.