I love your setup - bisquettes, grinder and slicer in the rack. I can't wait 'til I grow up!
You probably already know that the basic rules for an exhaust are maximum area, minimum run and minimum bends. Based on that, I wouldn't recommend any more bends.
The problem is that the moisture in the smoke (exhaust) from both the water bowl and food cools and condenses as it goes up the pipe. Then, of course, it runs back down. Here are my suggestions, all of which are absolutely untested. I'm afraid you'll have to experiment a bit.
- Reduce the amount of water in the bisquette catcher bowl. That should reduce the amount of steam somewhat but you may have to change it more often.
- Use a larger diameter pipe as OU812 suggested, but use the insulated pipe as used for wood and pellet stove exhausts. If you can reduce the condensation from cooling, you'll reduce the amount of moisture coming back to the tower.
- Also, an inline fan, as OU812 suggested, might help push the smoke and moisture outa' there. Or, the 'Y' idea might work there with a fan and the larger and insulated exhaust pipe.
I forgot to mention that you'd probably want the vent full open for all of this.
Boy, oh boy, what we have to go through to get a decent smoke!