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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-26-2012, 03:59 PM
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#1 |
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Found some matches.
Join Date: 06-25-12
Location: KEANSBURG, NJ
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Creosote Drip?
Hi everyone! New to this site. I have a problem with creosote dripping on the top rack of my smoker. Its a Masterbuilt analog electric and I use mostly hickory sawdust when smoking.I'm thinking its a vent problem of too much humidity since this model only has a small 3/8" hole in the upper rear right corner for venting besides air leaks at the door gap.
Any imput would help. Thanks |
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06-26-2012, 06:01 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Never used an electric smoker...
My first guess would be the venting, however I would think "Masterbuilt" would have engineered a proper vent. Your wood should be dry. How close to the heating element is the water pan? maybe move it up a little higher if possible |
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06-26-2012, 06:40 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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In my limited experience the formation of Creosote is caused by incomplete combustion! Increase the exhaust opening to increase the draft. After if the smoke is not Thin and Bluish then you either have to much sawdust of not enough heat or both.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-26-2012, 06:58 PM
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#4 |
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Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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Yep, for one reason or another, it's probably not burning completely. More oxygen to the heating element or less fuel I would guess.
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-26-2012, 07:46 PM
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#5 |
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Found some matches.
Join Date: 06-25-12
Location: KEANSBURG, NJ
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Thanks for the imput!
I was making jerky so I was not using the water pan and I was using dry sawdust. My wood pan sits right on the element. I redesigned the smoker somewhat so I could get good smoke at temps. as low as 140/150 to better smoke fish and jerky.I was kinda figuring the burn wasn't right because the moisture in the meat and even in dry wood can't escape the smoker with such a small vent.
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06-26-2012, 09:31 PM
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#6 |
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is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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The exhaust should be open , closing it leads to this more often than not
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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06-26-2012, 10:00 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Also, Consider the wood chips your using. There should be none present.
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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