Smoke problems

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steelsmoker
Junior Burger
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2004/08/19 14:52:53 (permalink)

Smoke problems

I just got a Char broil silver smoker. I seasoned it properly and then have smoked a couple of things. They were very very good but all of them had a few peices that would taste almost like lighter fluid. I do not use lighter fluid. Can anyone give me some help on were or what this taste is.
#1

6 Replies Related Threads

    steelsmoker
    Junior Burger
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    RE: Smoke problems 2004/08/19 15:07:08 (permalink)
    Let me describe it better...its almost a lighterfluid/metaly taste its hard to describe..i never got it with my water smoker.maybe i didnt season correctly or something else...please help..got a party tomarrow night and i would love to figure this out.
    #2
    UncleVic
    Sirloin
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    RE: Smoke problems 2004/08/19 15:42:46 (permalink)
    Sounds like there might be some residual oils or something from the manufacturer in there... Did ya take a stainless steel brush and clean the walls and grates out good before you started?
    #3
    steelsmoker
    Junior Burger
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    RE: Smoke problems 2004/08/19 15:45:35 (permalink)
    No i didnt. I just threw some charcoal in and then put wood chunks on periodicaly with the stack damper about 1/2 shut. Should i scrub it down and then wipe it with oil and reseason?
    #4
    Maynerd
    Cheeseburger
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    RE: Smoke problems 2004/08/19 16:00:47 (permalink)
    I think UncleVic is on the right track. There was probably some residual "cutting" oil left over from the manufacture. Gunna have to get all that out, and be sure you get in all the nooks and cranneys where oil could be.

    To be sure, it would be a wise thing to take appart as much as you can and then clean. Remove any handles, legs, etc. Maybe even take it to a spray car wash. use an engine degreaser ten soap and water then just water, dry. Lightly oil it with corn or canola oil and fire it up.

    Good luck
    #5
    alesrus
    Cheeseburger
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    RE: Smoke problems 2004/08/19 16:01:47 (permalink)
    quote:
    Originally posted by steelsmoker

    No i didnt. I just threw some charcoal in and then put wood chunks on periodicaly with the stack damper about 1/2 shut. Should i scrub it down and then wipe it with oil and reseason?

    If I may I would suggest leaving the "stack damper" open all the way. This will reduce the creosote build up.
    #6
    steelsmoker
    Junior Burger
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    RE: Smoke problems 2004/08/19 16:16:43 (permalink)
    Thank you very much. ill try these things. As far as tha stack dampner, i was told to season it with the dampner 1/2 open, then when you cook to leave it all the way open and control the heat with the butterfly.Again thank you.
    #7
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