Hi,
I joined a couple weeks ago after finding the site while searching for cleaning methods for my OBS. Great site, and I think it's quickly educated me on my major error in using the OBS.
After using the OBS for around 2 years (maybe 50 or 75 cooks), I was getting a runny, dark, creosote tasking liquid on the top of meat in the center of the topmost shelf. I assumed I needed to fully clean the inside of my OBS.
Anyway, after reading on here, I noted that the top vent should be 3/4 to fully open for most cooks. I was leaving it open just a hair (cracked less than 1/4 ") for all my cooks. I now believe this was causing moisture to condense up in the vent cap, and then drip back down (over the build up) on the the food.
I decided to fully clean the inside of the cooker anyway; tried simple green, easy off and then the Dawn Power Dissolver (from this site). Power Dissolver worked the best; but still took some serious elbow grease. There is still some burnt on stuff I could even scrape off, but the bulk of the paint like layer of creosote is gone.
Now I'm looking forward to doing a pork shoulder using the techniques of this forum.
Thanks!
W E L C O M E to the Forum kaskiles!
I'm glad you found the vent information. I think we all get to learn that one at some point.
Welcome! Glad you found us and were able to get the information you needed. Now, hang around a while.
Hi kaskiles and welcome to the forum. I always keep my vent wide open. I'll probably remove it if I can pry it off ;D
Welcome to the forum!
Enjoy and let the smoke roll.
Welcome to the forum kaskiles,
We are glad to see you found us and at the same time are a little disappointed to have missed out on the PICS of "maybe 50 or 75 cooks".
Only because we like PICS! ;D
And keep in mind help is but only a question away!
Happy smoking!
Welcome Kaskiles
Welcome aboard.
Welcome to the forum Kaskiles!