Deep Fryer Exhaust Smoke
I have an old second-hand Cecilware countertop fryer. It runs rich, some black smoke comes out the stack. Soot accumulates in the tubes and I have to clean it out. I have cleaned the burners well, and dinked around with the shutter. Shutter fully open, fully closed, it still smokes. Is there an adjustment in there somewhere to lean out the mixture (can you tell I understand carburetors better than deep fryers?)
If the guy who sold the fryer to me claimed he had jetted it for propane, but actually he had not, would this account for the carbon buildup?
Thanks for any advice