Black film

Discussion in 'Poultry' started by sacedbysapp, Aug 23, 2015.

  1. sacedbysapp

    sacedbysapp Meat Mopper

    Wondering y I get this black look on my chicken same thing happens top Mac cheese only been in 1.5hr using lang 36 clean fire have same prob trailer reverse flow.
  2. floridasteve

    floridasteve Smoking Fanatic

    Unseasoned or wet wood??
  3. sacedbysapp

    sacedbysapp Meat Mopper

    I have tbs to clear skin dsnt taste bad.
  4. stickyfingers

    stickyfingers Smoking Fanatic

    Creosol. Forms when there is insufficient exhaust or air flow. Can add a bitter taste.
    Last edited: Aug 23, 2015
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Preheat the smoker above cooking temps... use dry seasoned wood.... have surface of meat dry before smoke is added...
    and I would suggest adding an additional air inlet to the FB... an upper air inlet will help burn creosote, adjust the temp in the CC without affecting the fire temperature, which is controlled by the bottom air inlet...
    Using a single air inlet to the Firebox, fire management is critical... dual air inlets makes life much easier and controls the fire, and Cook Chamber temps painlessly....
    A clean burning fire should produce clean smoke and the meat should look clean.... The turkey sections were in the smoke for hours... no sauce, no rub... plain old turkey that had been brined and dried and a pellicle allowed to form before smoking......

    Suggested upper air inlet location.... directly across from the FB/CC opening... add an adjustable closure of sorts... see what others have done.... AND never close the exhaust when cooking.... LEAVE IT WIDE OPEN .......

    Below is a tutorial on building a RF smoker that works well..... There are a few points that should help you out....
    Last edited: Aug 24, 2015
  6. krex1010

    krex1010 Smoke Blower

    putting meat directly in a smoker from a fridge or cooler can exaggerate creosote formation, creosote builds up heaviest at condensation points, cold meat in a hot smoker is a major condensation point, so if you're burning unseasoned wood and putting ice cold meat will have creosote. Also when you put meat on, it will be damp for a bit, try not to play around with the coals and kick up particulates until the surface of the meat is dry.
  7. sacedbysapp

    sacedbysapp Meat Mopper

    What I can't understand split stacked covered all oak 1.5 yrs ago see water bubbling out wood while on fire.I also preheat them on firebox.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't know about Florida, but in PA they figure lumber air dries at about 1" per year, and the lowest it can get to reach equilibrium moisture content would be about 13%.

    The big thing is like Dave also said----Must have that Bird dry before putting the smoke on it.

  9. krex1010

    krex1010 Smoke Blower

    Oak is extremely reluctant to give up its moisture, I've had oak split and stacked two years still showing over 25% on a moisture meter.....don't cover it tightly, air flow is important to drying.
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Split the pieces smaller.... it's about the only way Oak will dry... OR, you can put it inside the smoker with a fire in the FB.... that will dry it... seems a little self defeating though, don't it... run the smoker at 250-275...

    Last edited: Aug 29, 2015
  11. krex1010

    krex1010 Smoke Blower

    Dave, I actually do what you describe, when I'm done smoking or grilling I'll often throw a couple chunks down on the coals and let them char up a bit then shut my vents to kill the fire. Basically burns off any moisture and leaves you with a really clean burning wood/semi charcoal chunk. I'll use those chunk when I want to add wood midway through a cook, ensures a good clean burning smoke that won't smolder.
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Try putting the wet (ish) wood on the meat rack to dry...

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