Hi just completed a cold smoke the other day and all the seasoning to the inside of the smoker was running and had to clean the whole thing out, any ideas why?
Two questions. 1.What were you smoking and 2.Did you have the vent adequately opened to allow moisture to escape?
KyNola
Did everthing as have done before, generator seperate from tower, vent wide open, dry but cold day. Firstly two sides of Salmon, then cheese
I would suspect condensation from the outside temperature as compared to the inside box temp. Did you happend to monitor the box temp and do you know what the outside temp was? Even a cold smoke setup can introduce heat into the box and cause condensation.
That is what I suspected, would you advise to re season as if it were new or just get smoking?
The main reasons to season is to burn off the manufacturing process surface oils and residue plus put a smokey coating on top so your first smoke does not taste like a machine shop (no offense to machinists). I think you acheived the getting rid of the manufacturing process surface residue so I would not re-season. On your first smoke, Pre-heat your box to 260 deg or higher before you smoke (my standard for all hot smoking at 200 deg or higher) with the puck burner on but no pucks loaded. After the pre-heat, load your meat and pucks (you will need to feed the first puck to the burner). When the temperature of the box as measure near the meat with a remote thermometer gets to your desired then start lowering the box set temp to maintain that temperature.
Good luck.