Not sure if this is the problem, but here is my two cents.
In order for wood to BURN CLEANLY, it has to first be dry and
"seasoned". Why do that if you're just going to allow the wood cells
to soak up water?
When you soak the wood, as it dries when heat is applied, there is a
point when parts of the wood are JUST dry enough to actually start to
smolder.... but because the temperature is below the point of full
combustion, the burn is incomplete and the smoke and steam carry with
it unburnt components that you really DON'T want on your food.
This conglomerate of unburnt particles are lumped together into the
word 'creosote' - a gummy, tarry compound that, when enough
accumulates in a chimney or in your pit, is combustible by itself,
(because it contains UNBURNT stuff!)
The purpose of this story is: I, for one, don't want creosote,
unburnt, bitter, tarry substances on my food.
I want a nice subtle, but noticeable smokey flavor on my food.
I want a nice, well-established smoke ring in the meat, indicating
that the heat, smoke and enzymes and sugars in the meat have had a
nice day interacting in the pit.
I don't want unburnt components of incomplete combustion, like glue,
adhering to the outside surfaces of the meat, PREVENTING the above-
mentioned interaction of heat, smoke and enzymes and sugars in the meat.
THAT is why I and lots of "old-timers" say "Don't Soak Your Wood".
(why would you soak something you intend to burn??? That white stuff
you see when it first starts smoldering is mostly steam.)
