hi

[kaskiles]

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!

[FLBentRider]

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.

[KyNola]

Welcome! Glad you found us and were able to get the information you needed.  Now, hang around a while.

[ArnieM]

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

[SouthernSmoked]

Welcome to the forum!

Enjoy and let the smoke roll.

[TestRocket]

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!

[DTAggie]

Welcome Kaskiles

[SmokeyDrew]

Welcome aboard.

[KevinG]

Welcome to the forum Kaskiles!