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Kioti's smoker question
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Topic: Kioti's smoker question (Read 1861 times)
Kioti
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Join Date: Aug 2010
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Location: Whatcom County
OMG
Kioti's smoker question
«
on:
November 25, 2012, 11:12:39 PM »
In my smoker I get little drips of black stuff from the inside top of my smoker, that drips down on my cheese and meats.
The inside of my smoker is black and seasoned well. I was wondering about the drips...does it need to be cleaned out .. kinda sorta?
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Kc_Kracker
Sauceman
Washington For Wildlife
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Re: Kioti's smoker question
«
Reply #1 on:
November 25, 2012, 11:15:40 PM »
Thats caused by too much moisture. do you have a water tray? if not, your putting your meat in too wet (dont say it
) you need to let it drain more and it will stop
also venting a tad on the ceiling will help.
also for cheese youd be better off using a cardboard box instead of a smoker, all you need is smoke you dont want heat & breaking the cheese down
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Kioti
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Re: Kioti's smoker question
«
Reply #2 on:
November 25, 2012, 11:25:44 PM »
I have a water tray, and the smoker is outside under cover when I smoke.
My meat is all washed and dry when I put it in....
Maybe I should not fill my water tray, sense its outside in the wet atmosphere. Even though its under cover.
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If you love something you will set it free, if it don't come home, hunt it down and kill it.
Kc_Kracker
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Re: Kioti's smoker question
«
Reply #3 on:
November 25, 2012, 11:29:21 PM »
You never need water for cheese. i only use it for chicken and turkey, nothing else, which is a little hotter so it evaps easily.
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Kioti
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Re: Kioti's smoker question
«
Reply #4 on:
November 25, 2012, 11:42:18 PM »
Ok Kc thanks...I was wondering about that.
Now I can get on with my Christmas cheese/salmon smoking.
I have a Smoke Vault 18 and it works great.
So turkeys, chickens and birds...ok.
What about meats and fish..you fill the water tray then?
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If you love something you will set it free, if it don't come home, hunt it down and kill it.
Kc_Kracker
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Re: Kioti's smoker question
«
Reply #5 on:
November 25, 2012, 11:47:56 PM »
like i said, i would never use a water tray for fish or cheese, NASTY, too moist, moisture on cheese causes mold very fast! For cheese i would use a box not a smoker, smokers get too warm. i tend to always do cheese in a box with a soldering iron smoke generator, because with cheese you dont want any heat. read my budget build thread it will explain a cardboard box smoker and soldering iron smoke generator, its the best for cheese
for salmon yes same thing dont use water, in this cold weather over drying isnt an issue. you smoking not steaming
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Kioti
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Re: Kioti's smoker question
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Reply #6 on:
November 25, 2012, 11:54:34 PM »
Excellent, excellent...very good smoking advice...much appreciated.
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If you love something you will set it free, if it don't come home, hunt it down and kill it.
Kc_Kracker
Sauceman
Washington For Wildlife
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Join Date: Aug 2012
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Location: olympia
Re: Kioti's smoker question
«
Reply #7 on:
November 26, 2012, 12:09:25 AM »
no problem
Im gonna see if a mod will move our conversation to the "smoker budget build" thread
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