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soot on inside of cooker
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



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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
Post Posted: Sat Nov 29, 2014 7:16 pm 
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flybuy





Joined: 25 Sep 2014
Posts: 14



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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.
Post Posted: Sat Nov 29, 2014 9:27 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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??

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Post Posted: Sat Nov 29, 2014 9:53 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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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.
Post Posted: Sat Nov 29, 2014 10:02 pm 
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flybuy





Joined: 25 Sep 2014
Posts: 14



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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!!
Post Posted: Sun Nov 30, 2014 12:03 am 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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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
Post Posted: Sun Nov 30, 2014 12:42 am 
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flybuy





Joined: 25 Sep 2014
Posts: 14



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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.
Post Posted: Sun Nov 30, 2014 2:25 pm 
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NoCo smoke





Joined: 30 Oct 2014
Posts: 22



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glad everything worked out for you flyby

Post Posted: Mon Dec 01, 2014 7:16 am 
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