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Old 04-03-2011, 07:45 AM   #1
Anchors Smokeshop
is one Smokin' Farker
Join Date: 03-05-09
Location: Seaford, NY
Default Excessive ash on meat in WSM with Stoker

I am using my stoker for the first time. I set up the whole system last night and went to sleep. When I woke up this morning, everything was still going smoothly, so I decided to peek.
When I looked in the WSM, I wasn't very happy. There was a thick layer of gray ash on the meat.
I never experienced this before using the stoker, so I'm assuming the stoker is blowing ash around the smoker.
Has anyone using a Stoker in a WSM experienced this?
Also, what should the top vent be set to? I currently have it 1/4 open.
[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE]

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