Leaky Smoker Lid
Q: My smoker lid leaks alot of smoke. Is that normal? It is a char broil silver smoker.
A: Smokers are designed to leak smoke since it is very neccessary for the smoke to escape from the smoker to prevent the formation of creosote.
Make sure to always have plenty of airflow into the smoker through the intake on your firebox and plenty of airflow out of the smoker through your damper on the chimney or stack. I recommend the intake to be 1/2 open and the damper to be open at least 3/4 of the way. This may require that you build a slightly smaller fire due to increased airflow which will result in a hotter fire. The smoke should pass over the meat and then quickly exit out of the smoker for the best flavor. When smoke moves slowly due to decreased airflow it gets stale and begins to form creosote on the meat and in your smoker.
Use the intake on the firebox for small adjustments to the temperature just do not close it down and restrict airflow at any time during the cooking process.
The smoke that is escaping from your lid is perfectly normal.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Leaky Smoker
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: Smokers are designed to leak smoke since it is very neccessary for the smoke to escape from the smoker to prevent the formation of creosote.
Make sure to always have plenty of airflow into the smoker through the intake on your firebox and plenty of airflow out of the smoker through your damper on the chimney or stack. I recommend the intake to be 1/2 open and the damper to be open at least 3/4 of the way. This may require that you build a slightly smaller fire due to increased airflow which will result in a hotter fire. The smoke should pass over the meat and then quickly exit out of the smoker for the best flavor. When smoke moves slowly due to decreased airflow it gets stale and begins to form creosote on the meat and in your smoker.
Use the intake on the firebox for small adjustments to the temperature just do not close it down and restrict airflow at any time during the cooking process.
The smoke that is escaping from your lid is perfectly normal.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Leaky Smoker
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 7:10 AM
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