From: nospam@sonic.net   
      
   Rear Admiral wrote:   
   >   
   > What I wanted to know is whether or not smoke   
   > that is bubbled through water would have the   
   > creosote (and other bitter compounds) filtered   
   > out, or at least some of it.   
      
   I know the bitterness you're talking about,   
   and the way I handle it is to use dry chips   
   for a heavy application of smoke early in   
   the process, then a long slow roast to bake   
   off that bitterness.   
      
   It's not creosote.  It's acetic acid.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)