Covering Vent Hole

Mornin',Joey Z.

Stuart may come in with a technical answer about why not to cover the venthole,but my question would be "why bother".

I guess you could make a steamer out of the oven,but there are many easier ways to steam.

You can put a light smoke on very lean foods and then finish by other means or precook ,cool, and then add a light smoke.

There are also many lowfat foods that do well in the CS,although they may not be considered low and slow Q.

Probably not much help,but a couple of thoughts.

I know that cookbook has been out a while and all I can say is that this form has more current and accurate information.

Stuart has told us many times not to cover the vent hole. The idea is that if you do, the smoke and humidity will find a way out of the smoker and you don't want it popping seams or the humidity getting into the insulation.

The better idea is to ask us about specific cuts of meats and options.

I do know that some people think about adding a "water" source, but I've never needed to in any of my CS's. Those are hold-overs from the water smoker days. The CS does a great job with maintaining humidity levels. A lot of time the humidity in the meat itself is released into the smoker and stays there and via osmosis comes back in the meat. Unless of course you start with a dry cut of meat.

don't forget to check the Owner's Archive for some discussions about vent holes.

Thanks for the responses, I did read in the forum about not covering the vent hole but when I read in the CS Cookbook that it was recommended for lower fat cuts of meat I was a little taken aback. Since I am just starting out just wanted a little clarification from the "guru's". I know that you are trying to keep duplicate posts to a minimum. Thanks again

Joey,

Glad to see everyone jump in and help you out. What cookbook did you find that reference to covering the vent hole in? I thought we had it removed from all our literature, however it seems like every now and then it jumps up and haunts me...

Stuart, it was in the "Cookshack "Get Smokin" Cookbook and there is a topic on page 173 titled "Low-Fat Cooking" ( I ordered it last week through your CS website)

Thanks Joey, will have to make sure we get it out of the next printing...

Learned first-hand what happens if you block the vent hole! Put two 8 lb. pork shoulders in my Smokette at 2:30 AM. It was very dark and I was half asleep. Got up at 6:30 to check them and they were already up to 172 degrees and no smoke or steam coming out the vent hole! Opened the door and wow---the shank end had plumped up and completely sealed the vent.

I corrected the problem but when I took them out at 190 degrees at 5 PM, there was no bark and they had a thin black ash-like layer on the outside. They pulled fine but the meat was on the dry side with very little smoke flavor, though I used my usual four OZs of wood.

Definitely not up to my usual standards of excellence! I just hope I didn't damage the unit in any way!?