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I always put a water pan in my smoker also ,because I to find that it maintains the heat in the smoker, more of a consistent and even temp, I will not do without.
I just built it a couple years ago and it worked fine very good really ,I was thinking that maybe it is because I let the fire go darn near out then iI put the wood on that is when it happened.
It only happened when the fire was just about and I put some more apple wood on it I dont see how that could happen but it did ,the fire was just about and when I put wood on black smoke every where maybe I should have soaked my wood I don't know before that I had just cleaned the smoker always...
This has never happened to me before .and I am wondering why I got black soot in my smoker and over my meat disgusting what did I do wrong terrible black smoke any help would be appreciated
Daveyhunter
I took a plastic cutting board for the plunger and a piece of threaded rod 3/4", the handel is off #32 meat grinder and the big nut to hold the tubes in are from grinder also
Davey
My friends and I have built 3 sausage stuffers just like this one out of spare # 32 grinder parts and other stainless parts we could find like the 4" stainless steel milk line I found will hold 6 #s I use it mostly for making snack sticks because the 19mm tube they give you with grinders simply...
I read somewhere that there should not be a water pan in a smoke house because moister in a smoke house is dangerous, because moister is what you want to get rid of in the first stages in smoking. Does anyone know the answer to this . Help