Welcome to the Pit from Dallas, Texas!
-
-
Welcome from Nebraska!
Comment
-
Welcome from California!Comment
-
Well, pull that book out & start cookin. Pics are much appreciated. Welcome, eat good and have fun!Comment
-
I wanted to just reply to your comment but I needed more space.
Soot comes from incomplete combustion usually caused by either too little airflow or a fuel that is in some way inhibiting combustion. Just some suggestions:
1. Try another bag of a different brand charcoal. Also you may have gotten one that wasn’t stored by the seller in good conditions or the manufacturer screwed up somehow.
2. Try adding less charcoal in the basket so airflow is improved. Packing it in can reduce airflow. Personally I like to get a nice hot fire going first before adding a lot of fresh charcoal. This helps to get the fresh charcoal to combustion temps faster instead of slowly smoldering as they get there.
3. Try reducing the amount of wood chunks. Just a few to start. Once the fire is hot then you can add more if you want. Most smoke flavor is going to be developed early when the meat surface is cold. If a lot of smoldering wood is present then that is the flavor you are going to get.
4. And lastly, some cookers just run better at higher temperatures. 225 isn’t a magic number. If the smoke color is better at 250 or even 275 then go with what your cooker is telling you it likes.
Just my 2¢, and welcome from Maryland.Comment
-
Welcome from Virginia!Comment
-
Welcome to The Pit.
Comment
-
Welcome to the pit from Winston Salem NCComment
-
Welcome!Comment
-
Welcome from White Stone, Va...Comment
-
Welcome to the Pit from BuffaloComment
-
Greetings and welcome from North Carolina.Comment
-
Welcome from St. Cloud, FL.Comment
-
Welcome from north Texas. Good luck, you’ll figure it out.Comment
-
Welcome to the Pit!
Cheers from Norway
Comment
Comment