Hi, I've been trying to find information about the condition of wood for smoking but haven't found a good resource, so I wanted to ask what people here have had success with. I've been using green maple wood. Is there much of a difference between green and seasoned wood other than green releasing a ...

Thank you for all the replies. It makes sense that this is condensing water with smoke. I was smoking with pretty fresh maple wood which had a lot of moisture and the chamber with the meat has fairly thin, uninsulated metal panels with a large surface area for the moisture to condense on. I'm not su...

Hi, I recently build a smoker (picture attached) and I'm using it for the first time to smoke bacon. The inside of the smoker is coated in a black liquid. I'm just wondering if this is normal (smoke condensing?) and safe or if it's a sign that something is wrong? Thanks. http://img18.imageshack.us/i...