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soot on inside of cooker
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flybuy





Joined: 25 Sep 2014
Posts: 14



Post Post subject: soot on inside of cooker  Reply with quote

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!!
Post Posted: Fri Nov 28, 2014 1:53 pm 
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Eddie Z





Joined: 16 Jul 2013
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Location: romeoville il

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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.
Post Posted: Fri Nov 28, 2014 2:03 pm 
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animal





Joined: 14 Jul 2010
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Location: Wisconsin

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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
Post Posted: Fri Nov 28, 2014 3:56 pm 
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flybuy





Joined: 25 Sep 2014
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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]
Post Posted: Fri Nov 28, 2014 5:10 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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?

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Post Posted: Fri Nov 28, 2014 8:22 pm 
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flybuy





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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.
Post Posted: Fri Nov 28, 2014 8:52 pm 
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Wood River BBQ Team





Joined: 16 May 2013
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Location: Tucson, AZ

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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!!

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Post Posted: Fri Nov 28, 2014 11:17 pm 
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flybuy





Joined: 25 Sep 2014
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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.
Post Posted: Sat Nov 29, 2014 12:33 am 
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NoCo smoke





Joined: 30 Oct 2014
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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
Post Posted: Sat Nov 29, 2014 7:19 am 
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flybuy





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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.

Post Posted: Sat Nov 29, 2014 6:45 pm 
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