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creosote smoke question

Dutch_egg
Dutch_egg Posts: 28
in EggHead Forum
So yesterday, after completing my 6 hour low and slow, I removed the drip pans and opened up the vents slightly to get from 250 to 350-400 and grill some pork tenderloin Satay. After the long smoke, I would have thought that all the VOC on my rockwood lump would have burned off. Much to my surprise I started to see heavy white smoke about 15 minutes in and the Satay had a bitter aftertaste and was no good. Very disappointing to say the least, Could any of the Eggsperts explain what happened? Big lesson learned for me: re-stabilize at 400 before moving to a next cook after a low and slow.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Bottom line is: If it smells good, use it, if it smells bad don't use it. Good smoke has a sweet smell. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    There's no real creosote being produced in an egg from the charcoal.  The things which create creosote are what is gotten rid of in the making of charcoal in the first place.

    After a long fatty cook or periods of cooking, fat and drippings can build up.  When you open the vents, you are stoking the fire, and this fat and residual stuff can ignite.  That's all it is.

    You can do a periodic clean burn to get ahead of it.  I don't do much more than let it run at 500 degrees for an hour or two (until the lump runs out if it is leftover lump).  Remove the dome thermometer and just st vents so that it doesn't run away from you.  You CAN let it run away, but I have found I didn't need to.


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    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • Little Steven
    Little Steven Posts: 28,817
    Dutch_egg said:
    So yesterday, after completing my 6 hour low and slow, I removed the drip pans and opened up the vents slightly to get from 250 to 350-400 and grill some pork tenderloin Satay. After the long smoke, I would have thought that all the VOC on my rockwood lump would have burned off. Much to my surprise I started to see heavy white smoke about 15 minutes in and the Satay had a bitter aftertaste and was no good. Very disappointing to say the least, Could any of the Eggsperts explain what happened? Big lesson learned for me: re-stabilize at 400 before moving to a next cook after a low and slow.
    You obviously didn't use my satay recipe. The marinade is stronger than creosote.

    Steve 

    Caledon, ON

     

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