Wood-tar creosote is a colourless to yellowish greasy liquid with a smoky odor, produces a sooty flame when burned, and has a burned taste. It is non-buoyant in water, with a specific gravity of 1.037 to 1.087, retains fluidity at a very low temperature, and boils at 205-225 °C. In its purest form, it is transparent. Dissolution in water requires up to 200 times the amount of water as the base creosote. This creosote is a combination of natural phenols: primarily guaiacol and creosol (4-methylguaiacol), which typically constitutes 50% of the oil; second in prevalence are cresol and xylenol; the rest being a combination of monophenols and polyphenols.
The simple phenols are not the only active element in wood-tar creosote. In solution, they coagulate albumin, which is a water-soluble protein found in meat, so they serve as a preserving agent, but also cause denaturation. Most of the phenols in the creosote are methoxy derivatives: they contain the methoxy group  linked to the benzene nucleus. The high level of methyl derivates created from the action of heat on wood (also apparent in the methyl alcohol produced through distillation) make wood-tar creosote substantially different from coal-tar creosote. Guaiacol is a methyl ether of pyrocatechin, while creosol is a methyl ether of methyl-pyrocatechin, the next homolog of pyrocatechin. Methyl ethers differ from simple phenols in being less hydrophilic, caustic, and poisonous. This allows meat to be successfully preserved without tissue denaturation, and allows creosote to be used as a medical ointment.
Because wood-tar creosote is used for its guaiacol and creosol content, it is generally derived from beechwood rather than other woods, since it distills with a higher proportion of those chemicals to other phenolics. The creosote can be obtained by distilling the wood tar and treating the fraction heavier than water with a sodium hydroxide solution. The alkaline solution is then separated from the insoluble oily layer, boiled in contact with air to reduce impurities, and decomposed by diluted sulfuric acid. This produces a crude creosote, which is purified by re-solution in alkali, re-precipitation with acid, then redistilled with the fraction passing over between 200° and 225° constituting the purified creosote.
When ferric chloride is added to a dilute solution, it will turn green: a characteristic of ortho-oxy derivatives of benzene. It dissolves in sulfuric acid to a red liquid, which slowly changes to purple-violet. Shaken with hydrochloric acid in the absence of air, it becomes red, the color changing in the presence of air to dark brown or black.
In preparation of food by smoking, guaiacol contributes mainly to the smoky taste, while the dimethyl ether of pyrogallol, syringol, is the main chemical responsible for the smoky aroma.