Stickburners, please advise: Soot on food NOT creosote
I've been stickburning for quite a while now, and I am still baffled by one element, soot. I burn only seasoned wood, I preheat it first, I have tried wood from different sources and I always get soot on my food. The fire burns clean, there is only TBS or clear vapor coming from my exhaust (which is wide open), but my food still gets soot.
So you know I LOVE to stickburn. I love the whole process and the flavor you get, I don't want to give it up. I want to get either a Yoder or Jambo at some point, but I want to make sure my problem is solved before I seriously consider dropping several grand on a cooker and still be dealing with a poor product. If that happens, just wasted my money and my time. I wish I could "test drive" a smoker for a few weeks before you buy it, but that's not an option. And some of them cost what a car costs, so you are buying it blindly unless you know someone with one.
All I am asking for is help/advice on why I am getting soot. Is it just bad luck with bad wood? (not likely since I have used three different sources) Is it my cooker? (Maybe because it's a cheaper offset, but still a well built and designed cooker, see signature). Is it squirrels?
Any advice is appreciated. Thank you.
Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger
Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI)
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IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty