I've smoked fish several times now, and very time I have the two top racks of my master built xl full. The final product is delicious but they end up with a thin layer of gray/black soot. It wipes off, but its unsightly and I'd rather not have to do so... Any pointers to keep soot down?
Specifics:
Foiled pack of apple chips
Master built xl at 215
Salmon wet brined and pellicle formed.
Vent fully open
Specifics:
Foiled pack of apple chips
Master built xl at 215
Salmon wet brined and pellicle formed.
Vent fully open