I have a Cookshack Smokette II Electric Smoker Oven. Whenever I do any smoking at length (2hrs+), the escape hole at the top of the smoker drips very nasty black liquid back down on my smoking meat.
Is this common?
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Some simple preventive maintenance will solve it.
Sometimes it happens. It's just condensation getting on the metal and then dripping down with some of the seasoning / smoke from previous cooks.
Just clean the hole periodically. Some people use a Plumbers tool/brush to scrub it out.
Welcome to the forum
Sometimes it happens. It's just condensation getting on the metal and then dripping down with some of the seasoning / smoke from previous cooks.
Just clean the hole periodically. Some people use a Plumbers tool/brush to scrub it out.
Welcome to the forum
THank you for your reply. Cleaning very often is what I have been doing along with putting a tin can inside on the top rack to catch the drippings. The taste of this on the meet is very bad. So I take what you are saying is...this is common and I have not problems with the smoker.
Amy
Amy
One method I found to help that problem, and I think I found it somewhere in this forum, was to put a food can that had both ends cut out over the exhaust vent. This allows the condensation to form on the inside of the can instead of the exhaust hole which keeps it from dripping down into the smoker.
I've never had the problem but I frequently (monthly?) cleaned it with a tool.
Not it's not a smoker problem.
Duke's solution works too. A LOT of it is dependent on what you're cooking and the humidity inside the smoker and outside the smoker. It's just condensation and yes, depending on what it brings with it, it could be nasty tasting.
Check a local hardware store, but this is similar to what I use:
Not it's not a smoker problem.
Duke's solution works too. A LOT of it is dependent on what you're cooking and the humidity inside the smoker and outside the smoker. It's just condensation and yes, depending on what it brings with it, it could be nasty tasting.
Check a local hardware store, but this is similar to what I use:
What I do is take an old cotton sock or dish cloth, pour on some white vinegar and use it like a pipe cleaner to clean out the vent every few cooks.No money spent and works very well!
Weird! I've had my ST and never had this problem. I've yet to clean the top vent & do not use a can. Guess I now know what to do if the problem ever starts! 
Like wheelz, I've never had a condensation drip problem either. Does it only happen if the outside air is below a certain temp?
Amy,
I haven't had that problem with my smokette and I have used it for 22 hr. smokes. Although low amounts of meat load and usually hot dry temps
How much meat are you cooking and at what temps when you see this problem? Do you live in a very humid area? Are you poking a hole in the aluminum foil in the bottom so air flows through the smoker?
I haven't had that problem with my smokette and I have used it for 22 hr. smokes. Although low amounts of meat load and usually hot dry temps
How much meat are you cooking and at what temps when you see this problem? Do you live in a very humid area? Are you poking a hole in the aluminum foil in the bottom so air flows through the smoker?
A 10 ga. shotgun bore brush chucked into a cordless drill works great.
wheelz and I live in a very humid area.
Could be a little humid. The last time I smoked was winner in the garage, door open, had all racks loaded with deer jerky..temp around 180-200. All other times it was long smokes with one brisket 180-225 or so.
I am trying some ribs(only two sides)tonight. I will make sure to clean vent well and will be out on patio in the warm Texas heat.
Thanks all!
Little side question, I will be using apple shreaded wood that comes in the bag. I have no wood chunks. Any suggestions on amount comparison?
Amy
I am trying some ribs(only two sides)tonight. I will make sure to clean vent well and will be out on patio in the warm Texas heat.
Thanks all!
Little side question, I will be using apple shreaded wood that comes in the bag. I have no wood chunks. Any suggestions on amount comparison?
Amy
Amy, are you referring to wood chips? If so, these smaller particles produce a huge amount of smoke early in the cook and do not last very long. If possible, head to an Academy Sports store or even a wally world and get some chunks. I've never been able to achieve the flavor I want with chips. I am sure someone on here can suggest how to use chips...I just don't like 'em.
Yes, I guess they are chips...very little I guess kinda like shavings. Our local Walmart does not have apple. I had heard of these little chips burning up fast, so I soaking them overnight in water. The only chunks I have are hickory and Mesquite. Many have recommended only a fruit wood. May be I'll try Mesquite instead.
Thanks,
Amy
Thanks,
Amy
You may want to try pecan with those ribs. It is a more subtle flavor and goes well with pork. I am a big fan of mesquite...yet, it's pretty potent. I use 1 oz. or less for ribs. Hickory is still one of my favorites for all pork and beef. I would say give the hickory a try.
Put an oz or two of the chips in an aluminum packet and seal it up real good. Poke some holes in the top with a toothpick. They will cook/smoke slower & longer. Works good in a pinch if you are out of chunks.
Good luck!
Good luck!
Cooked the ribs last evening for 4 hours. Used 2oz of hickory and small amount of the apple soaked chips...perfect!
Thanks for everyones advise.
Amy
Thanks for everyones advise.
Amy
I agree to much smoke causes sut. I had a sausage maker aluminum smoker that would drip nasty stuff on my food.I believe its called creosute Im sorry if I spelled that wrong but it taste very bitter. I have not had this problem with my 55.
I get no soot in my Smokette, unless that is what tastes so good! I reckon I get creosote, as in the buildup on the interior walls, etc.