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Old 03-23-2013, 04:45 PM   #10
On the road to being a farker
Join Date: 06-19-12
Location: Houston, Texas

All of the advice here is true. Soot is formed by inadequate or incomplete combustion. That can be caused by many variables, most of the biggies have been mentioned here. You must figure how how to get the temps you need in the meat side of the offset, while ensuring your fire is burning well and getting good combustion air to it.
treytexag is offline   Reply With Quote

Thanks from:--->