Dumping moisture

The traditional CS flows a low amount of air ,which can leave a very damp cabinet environment.

In some cases,with larger loads,the meat can look and feel like it is wet.It can prevent you from developing bark-which can be a major flavor layer.Heavy rubs can feel like wet sawdust.

Experience will teach you.Yes,opening the door can extend cook time.That may be the way you learn what is going on and gain your own cooking experience.As to extending time-so?We aren't frying an egg,so we just build it into our schedule.

No,I'm not advocating opening the door constantly to just play with the meat all night,but it can teach us when it is beneficial.

Also,you may cook at different temps and decide to use the moisture as a tool of your cooking.

Ribs can be wet with no external color and a wet mouthfeel with no "bbq" flavor.

If cooking on a long,oilpipe horizontal cooker with offset firebox that flows a lot of air,I might be using a garden type pump up sprayer to drench the meat every 15 mins and must open the door.
I think you will find few CS cooks that need to mop or spray,unless it is to add a specific flavor layer.

quote:

.Heavy rubs can feel like wet sawdust.

Tastes like sawdust too I have had that happen to me a time or two, thanks for your reply-

I have had an idea for a CS modification for quite some time now, but have not mentioned it on the forum. I wish I was a CS tech and had a CS to experiment with.

What if you had a set of different sized bushings for the top and bottom vent holes? The standard sized hole is great for brisket and PB as we all know, so perhaps a slightly larger hole top and bottom would be ideal for ribs, and a larger hole than that for yard birds.
I wish I had the courage to try it...

Just call or email CS about the idea. They do take feedback and they might have an answer why they do keep it the one size?

You'd only really need to have the top hole adjustable. Good idea.

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Originally posted by SmokinOkie:
Just call or email CS about the idea. They do take feedback and they might have an answer why they do keep it the one size?

I just sent my idea to CS via email. Thanks for the suggestion Smokin'.

quote:

Originally posted by Pags:
You'd only really need to have the top hole adjustable. Good idea.

Come to think of it, you're right; only the top hole needs the adjustable size.

Tony Marlar, Cookshack Customer Service Manager replied to my email regarding changing the size of the exhaust hole in the top to the smoker to reduce moisture: "The Cookshack ovens are designed to hold in the maximum moisture and changing the vents will change the dryness as well as interfere with the ovens ability to maintain proper temp".

So it seems that my idea might work, but a stronger heat element might be required. Maybe someday I'll find a deal on an old CS and experiment a little.

What a great company CS is. Can you imagine getting a response the same day from any other company? Can you imagine getting a response AT ALL from most other companies?

quote:

Originally posted by GratefulB:
What does it gain you? Is it done early/later in the cook, done a few times throughout, depends on the meat? I understand door open = extra cooking time, opened long enough for no visible steam coming off the meat? Thanks for the insights-

Experience will teach you that the opening of the door to dump moisture will not effect the time as much if it is done late in the cook...say 3/4's of the way done. You will not see steam/evaporation on ribs and big meats but instead swing the door open for a few seconds. It will cause some drying of the bark, I usually will do it when I have other things to do in the smoker,ie....checking the meat for doneness or the progress of the cook.

Like you said, for jerky it will need to be done earlier in the cook and since you are trying to dehydrate the meat, temp loss is not that big of a deal.

If I remember correctly reading from the old archives years ago on an electric cookshack. There was an old german guy who did enlarge the output hole and install a manual adjustable butterfly dampner to regulate the moisture. I think it was pretty sucessful and he willed it to his neighbor who in turn drew a sketch of how it was done on the forum.

quote:

Originally posted by SmokinMAINEiac:

quote:

Originally posted by G Que:
If I remember correctly reading from the old archives years ago on an electric cookshack. There was an old german guy who did enlarge the output hole and install a manual adjustable butterfly dampner to regulate the moisture. I think it was pretty sucessful and he willed it to his neighbor who in turn drew a sketch of how it was done on the forum.

G Que-thanks for posting the info about this modification.

I did a search of the archives and found the post you mentioned. It was by a fellow named Dick who went by the forum name of Mr Jig. a man of over 70 years old who certainly was a character.

Here it is: http://forum.cookshack.com/eve...341064624#2341064624

Mr Jig did a great job on the sketch. It is easy to understand.

Mr Jig also mentioned a sausage smoker that was manufactured with an adjustable flue. Here is a link to the sausage smoker website he was talking about: http://www.sausagemaker.com/41...lesssteelsmoker.aspx

One step crispy chicken/turkey skin without opening the door to dump moisture and finish on a grill without having to step up to an FEC100? I'd like that ! http://forum.cookshack.com/eve...501052624#3501052624

I also saw where Stuart posted a reply explaining why the mod was not a good idea (fire safety issues).

If I keep looking at Craigslist I may find an older CS for cheap and I can try the mod. Until then, I love my SM025 too much to chance anything that might ruin it.

Glad you founded it. I was tempted to try it but didn't want to ruin my 66. Also didn't have anything to cut through the SS. Still may try it if I can find and old cookshack cheap. Keep me informed if you ever try the mod with the results.


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