rossn
Well-known member
Hi,
I’m having issues with getting a clean fire, and temperature stability.
I have a Visions Classic B Kamado, that I’ve had for about a year and a half. I’ve paired this with a Auber 6.5CFM temperature controller. I have a castiron pizza pan that is being used as a diffuser. I think the last few smokes I’ve used either the Royal Oak hardwood lump charcoal, or the Whole Foods 365 hardwood charcoal. Typically, I light it with a bernzomatic Cane torch, in 3 spots.
Sadly, I haven’t had time to be able to smoke since last November, but am going to try and smoke a pair of whole chickens tonight. I still have a lot to learn — both about smoking/barbecuing and this particular setup.
The last thing I smoked were some chicken legs… they turned out black and sooty, when cooked around 325 over lump hardwood charcoal. I don’t recall if I was using the diffuser with that particular smoke (probably so), and the brine probably had brown sugar in it.
I also I have a thick, sticky, oily/greasy black coating everywhere inside the grill, and even on the exterior of the exhaust vent.
Looking through related posts, I think this is creosote, and that it has to do with a dirty fire — likely due to improper air flow. I’ve typically cooked with the top vent partially closed, in order to keep the temp down low enough.
- Any thoughts on what lead the chicken to turn out like this?
- Do I need to clean the kamado, and if so — what is the best approach? If water is involved, do I need to let it dry for some period of time before doing a smoke?
- Thoughts on why I may be having temperature stability issues, even with a temperature controller?
- Is it safe to eat chicken with these deposits?
Thanks in advance for everyone’s help!
-Ross
Here are a few pics to help:
I’m having issues with getting a clean fire, and temperature stability.
I have a Visions Classic B Kamado, that I’ve had for about a year and a half. I’ve paired this with a Auber 6.5CFM temperature controller. I have a castiron pizza pan that is being used as a diffuser. I think the last few smokes I’ve used either the Royal Oak hardwood lump charcoal, or the Whole Foods 365 hardwood charcoal. Typically, I light it with a bernzomatic Cane torch, in 3 spots.
Sadly, I haven’t had time to be able to smoke since last November, but am going to try and smoke a pair of whole chickens tonight. I still have a lot to learn — both about smoking/barbecuing and this particular setup.
The last thing I smoked were some chicken legs… they turned out black and sooty, when cooked around 325 over lump hardwood charcoal. I don’t recall if I was using the diffuser with that particular smoke (probably so), and the brine probably had brown sugar in it.
I also I have a thick, sticky, oily/greasy black coating everywhere inside the grill, and even on the exterior of the exhaust vent.
Looking through related posts, I think this is creosote, and that it has to do with a dirty fire — likely due to improper air flow. I’ve typically cooked with the top vent partially closed, in order to keep the temp down low enough.
- Any thoughts on what lead the chicken to turn out like this?
- Do I need to clean the kamado, and if so — what is the best approach? If water is involved, do I need to let it dry for some period of time before doing a smoke?
- Thoughts on why I may be having temperature stability issues, even with a temperature controller?
- Is it safe to eat chicken with these deposits?
Thanks in advance for everyone’s help!
-Ross
Here are a few pics to help: