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flybuy

soot on inside of cooker

I have a 36 deluxe.  I am having trouble with soot building up on inside. Burning apple hickory red oak. Looks like I am burning pine from the amount of soot. Smoker appears to be burning clean hardly no smoke coming out of stack. No cresote build up just soot.
Could it be wood is to dry. Wood is several years old.
Cooked turkey yesterday and it had black  soot on it. Started fire with lump charcoal and wood. Then just added wood. Bummer!!
Eddie Z

Make sure your wood catches fire before closing the door. Visually check to make sure your vent damper is open. You may be over loading the fire box or don't have enough air flow.
animal

Could be the seasoning coming off due to the cold weather and temp changes, can you post a picture I have seen that happen and you did nothing wrong. Steel contracts in the winter and carbon build up pops off. I run a wide putty knife on the inside of the door and the top of the cooking chamber this time of year prior to cleaning before cooking
flybuy

Thanks for reply.  I tried to post pic with no success.  Inside of smoker was black and shinning.  Now just a dull black with soot all over it. Tried steam cleaning but soot just holds on.
Do you think I should pressure was and re season. [/img]
Wood River BBQ Team

flybuy wrote:
Thanks for reply.  I tried to post pic with no success.  Inside of smoker was black and shinning.  Now just a dull black with soot all over it. Tried steam cleaning but soot just holds on.
o you think I should pressure was and re season. [/img]


Flybuy: Cresote results from incomplete combustion and soot is unburned particles from the incomplete combustion. Normally, poorly vented smoke is the problem BUT based on your description (clear smoke coming out of the chimney) and I assume both pin wheels and the chimney vent fully open, the only thing I can think of is, az Eddie Z points out, you've overloaded the fire box. Because the Lang creates an excellent draft it doesn't take much for the draft to pick up the unburned particles and deposit them all over the place.

What temperature were you using with the turkey?
flybuy

Was cooking around 300 deg. Averaged between 275 and 325. Had turkey in drip pan with rack to catch drippings. Stack vent fully open side vents one fully closed other half open . Temp out side low 20's.
Wood River BBQ Team

flybuy wrote:
Was cooking around 300 deg. Averaged between 275 and 325. Had turkey in drip pan with rack to catch drippings. Stack vent fully open side vents one fully closed other half open . Temp out side low 20's.


I don't know mate -- that's the vent/temp/drip pan setup I used yesterday and had zero soot. I use lump charcoal with wood chunk because all wood is too expensive and not readily available. Maybe Animal has it right that it has to do with the outside temp (it was in the 70's in AZ yesterday).

Do you think you overloaded the fire box as Eddie Z suggested?

This has nothing to do with your setup but when I first started with the Lang I used Charcoal briquets and the excellent draft sucked ash everywhere -- especially all over the product which wasn't very tasty!!
flybuy

I use about half basket lump and two or three sticks of coke can size wood to start. Fire up with harbor freight burner. Then use wood adding a piece when temp starts to drop.  Warm wood in warmer box before adding, and leave door open again latch until wood is flaming then close door. Very little smoke  if any out flue after that.
Cleaned smoker out with pressure washer this afternoon.  Dried it with propane burner and sprayed down with pam to keep from rusting. May try to re season and smoke cure tomorrow weather permitting.

Animal may have something there. Before cold weather my smoker had nice dark shinny finish inside. After cold weather  started  just coal black. You could rub your hand across inside and just get black soot.
NoCo smoke

sounds like a pain in the rear end did your seasoning work for you do you think preheating your pit a little longer before loading it would help new to this lang thing would like to hear others thoughts Confused
flybuy

NoCo smoke wrote:
sounds like a pain in the rear end did your seasoning work for you do you think preheating your pit a little longer before loading it would help new to this lang thing would like to hear others thoughts Confused


Seasoning and smoke curning again right now. No soot just clean seasoned metal. Been using red oak to re season.

Pre heated for 45 minutes to an hour. Had her up to 375 before i put turkey on.  It had quit sweating,  so i don't think that was the problem.  
I'm new to stick burner smoker to. Got mine in September.  
Just put some of my apple wood in. Going to see if it creates soot. It is dry as powder. Had it under my wood shed for ages.

Next time I use it to cook I will scrape inside top half like animal mentioned before I steam clean.  Or at least give it a good brushing.
NoCo smoke

your gonna season with rotten wood i would go get some new wood if it was me but do some research on wood or maybe someone here can help out and i can learn something as well better to ask then mess things up just my opinion Smile
flybuy

NoCo smoke wrote:
your gonna season with rotten wood i would go get some new wood if it was me but do some research on wood or maybe someone here can help out and i can learn something as well better to ask then mess things up just my opinion Smile


it isn't rotten, just dry, dry. I have plenty of wood since I heat my house with wood. Just keep some  of my hickory and most off  apple for smoker use. Apple is hard to come by. Red oak white oak plentiful. I have a out door wood boiler so I go through a lot of wood during heating season


Anyway I got Lang reseasoned. Looks good on  inside.  Used mostly  1 year old red oak.
Wood River BBQ Team

flybuy wrote:
NoCo smoke wrote:
your gonna season with rotten wood i would go get some new wood if it was me but do some research on wood or maybe someone here can help out and i can learn something as well better to ask then mess things up just my opinion Smile


it isn't rotten, just dry, dry. I have plenty of wood since I heat my house with wood. Just keep some  of my hickory and most off  apple for smoker use. Apple is hard to come by. Red oak white oak plentiful. I have a out door wood boiler so I go through a lot of wood during heating season


Anyway I got Lang reseasoned. Looks good on  inside.  Used mostly  1 year old red oak.


During the season process, did any soot develop?? Did the season process mirror the turkey cook??
animal

Good lord all is good, it happens every winter just be prepared for it and buy a buy a wide putty knife, it is called experience, unlike other things you cant make it up. Yes it helps to pre warm the wood, I do it in the warmer when I am not using it for other things like sides. Other times I make a small very hot fire in the middle of the grate and lay the next log or two on the side next to the wall of the firebox and let it get very hot, then roll it onto the fire, cooking with all wood is cheap here, if you can there is no comparison to having to use charcoal as the main fuel.
flybuy

I used Ben's video as a guide to season and smoke cure. After about a hour of seasoning I put four pieces of oak in fire box and dampered it down to created smoke. did that for 3 hours adding more wood when needed.

Didn't have any soot just smoke. Inside looks good clean and smoke cured. It was much warmer hear today up to 58 or so. Turkey day never got out of low 30's  with 15 to 20 mph wind and blowed snow all day. P.S.Turkey turned out ok. Just had to remove skin to get rid of the black. Must have been ok, they ate it all.

Like Animal said you can't beat experience. Him being from Wisconsin he knows about cooking in cold weather. And I just happen to have a wide putty knife in my tool box for next time.  And yes wood is plentiful here.

Speaking of experience their is a guy with a mobile BBQ rig that sets up a few miles from where I live. No fancy smoker. Just a 275 gallon above ground oil drum made into a smoker. Uses all wood to smoke with and turns out some real good Q. Just knows how to  cook with wood!! ( experience) the one thing I don't have yet!!
mr.piggy

hello everyone, i to have this black soot in my smoker. yes i have seen this on my chicken many times.  i am confused, cause on my webber 22.5 kettle,i have cooked many chickens at temps from 225 f to 325f with charcoal & wood chunks. no soot. cook on a lang all cherry wood i get soot on my chicken.  ulgy.   are we getting soot on our other meats and do not see it.
i did a yahoo serch  in what is black soot, it is low combustion not enough oxygen.  for get bbq clases how about fire  MGT CLASS   please help.
hope every had a great thanksgiving.  vincent
flybuy

Good Morning Mr.Piggy. I to have a ceramic cooker and never have problems with soot getting on food. I have found that cooking with all wood is all together different. I have come to the conclusion my problem with soot and black was a combination of problems. First my seasoning was flaking off due to cold weather and falling on my food.

Soot forming in my cooker was a result of not enough air and using very dry wood. Not enough air with wood that has moisture results in creosote build up which is easy to detect by white smoke coming out of flue. Not enough air with dry wood hardly no moisture much harder to detect. No smoke just soot forming on inside of cooker and food.

If I had to guess your cherry wood is probably like my apple wood very well seasoned and hardly no moisture.

I have definitely been to fire and cooker  management school over Thanksgiving Holiday. Lol.
NoCo smoke

glad everything worked out for you flyby

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