I have been using a bradley smoker and I never got this much smoke residue before. I just seasoned my new smokin-it #3 smoker and I have a lot of residue, is this normal?
It was dark so I couldn't really tell, I'm about to smoke some BBR's and tri tip. I seasoned it with oak that came with the smoker and I'm going to use hickory on the meat.What did the smoke look like coming out the vent during the seasoning?
lots of humidity or moisture in the wood!
Yes they came with the smoker, they are 1"x3" oak and I used 3pcs to season the smoker for 3hrs two separate days for 5-6 hours total.How many wood chunks did you use?
Did you use the chunks that came with the smoker?
~Martin
You can tell there was lots of moisture look at the runs on the door. does the smoker have a top vent ? was it open?
I just got a Smokin It Model #1 a couple of weeks ago and observed the same thing. This seems to happen while cooking as well.
Riblet - How smoky has the food been, especially when using the recommended amount of wood? I followed some of the advice on the Smokin It web site (FAQs page) to not preheat the smoker before adding the food. I've seen research on other sites supporting that information so I went with it for my first couple of smokes and had a serious creosote issue on the food! For the last smoke, I have preheated the smoker for about an hour during which a lot of smoke is generated. That smoke is noticeably white and heavy - obviously not desirable. I add the food after that initial smoke dissipates and the creosote issue seems to be gone.
Didn't mean to hijack the thread but they seem to be related items and wanted to make sure you saw it. I will create a new post regarding this too.