Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Is creosote a concern?
LinkBack Thread Tools
Old 10-25-2011, 02:48 AM   #1
Feedback Score: 0 reviews
Join Date: Jun 2010
Location: Ohio
Posts: 153
Liked 4 Times on 4 Posts

Default Is creosote a concern?

After about 10 sessions of smoking meat I had one go bad on me. I had ribs that I don't think were burnt, I think I actually acumulated creosote on them. This is the first time I made a strong effort to keep the smoke going. The ribs were in the top of the smoker and I had a pork but on the level below that didn't get blackened anywhere near the level of the ribs? Is it likely I had this happen? I don't have vents at the top of my smoker, it's about time I change that though.

Butcher is offline
Reply With Quote Quick reply to this message
Old 10-25-2011, 03:17 AM   #2
Feedback Score: 1 reviews
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35


What wood were you burning? In what smoker? If you weren't burning railroad ties or pine I'd say it wasn't creosote. Maybe you oversmoked the meat but the fat of the butt kept it from sticking?


Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
Reply With Quote Quick reply to this message
Old 10-29-2011, 05:28 PM   #3
Feedback Score: 0 reviews
Join Date: Oct 2010
Location: escanaba, michigan
Posts: 582
Liked 8 Times on 7 Posts


Its creosote. You have to vent the smoke or else you get it sticking to the meat. Smoke is really just for flavor and even an hour or two in an 8hour smoke you still get the flavor of smoked. In a wood fire smoker I have to remove the bark before burning the wood and keep the vent open to avoid the creosote. By washing the meat you can get rid of most the creosote taste. Wash in cold water & pat dry with a paper towel; it is called "blooming". This is done with sausages. Cheers

BOBrob is offline
Reply With Quote Quick reply to this message
Old 10-29-2011, 05:42 PM   #4
Feedback Score: 0 reviews
dataz722's Avatar
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,024
Liked 3000 Times on 2954 Posts
Likes Given: 28


Yes, creosote is what that probably was the problem was. It won't make you sick or anything at all, it just doesn't taste good. I have never heard of washing it off of like bobrob said but it is worth a try.

Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Newest Threads