In-Door Setup CONDENSATION Issue

rwelchjr91 · May 29, 2015, 05:46:33 AM

Hello everyone!

Over the winter I set up my Bradley 6 rack in my garage and hard piped out through the middle of a window. I do not have a picture on hand but basically I have a 4"x3" reducer sitting over the vent (notched it a little so I can move the vent slide), then I go straight up for 18", 90 through the window, 90 up and put a rain cap on it.

I made 60# of venison jerky this winter but I had to fight heavy condensation at times. I originally thought there was cold air coming down the pipe meeting the warm air of the smoker, hence building condensation. So I installed a low voltage inline fan into the pipe to ensure no cold air way back drafting. I still had a condensation issue.

After reading through some other post on here recently I learned that having a semi closed vent verses a wide open vent directly effects condensation. I made venison jerky all winter with the vent only about 1/4 open.

What are some opinions? Do you think the vent has that big of an influence or is it the issue of cold air meeting warm air?

Grouperman941 · May 29, 2015, 06:30:36 AM

Open the vent. A lot of water leaves the meat and needs somewhere to go.

Salmonsmoker · May 29, 2015, 07:17:58 AM

Quote from: Grouperman941 on May 29, 2015, 06:30:36 AM
Open the vent. A lot of water leaves the meat and needs somewhere to go.

X2

Jim O · May 29, 2015, 07:19:54 AM

X3 - I use basically the same setup as you,but leave my vent wide open at all times. I took my vent slide off altogether.

rwelchjr91 · May 29, 2015, 08:06:45 AM

I am going to have to try that...If the fix is truly that simple; I am going to feel like the size of the ant for over thinking!

Thanks for the advice!

Jim O · May 29, 2015, 08:48:48 AM

Should fix problem. Let us know.

watchdog56 · May 29, 2015, 01:10:40 PM

Mine is wide open all the time.

tskeeter · June 02, 2015, 12:17:41 PM

I think the other guys have you on the right track. Open your vent more to allow the moisture to escape more readily.

If you haven't experienced condensation when you've made jerky before, I'd think that part of what has caused condensation during the winter is that the metal walls and top of the smoker will be colder in the winter time than during warmer months. Even when the smoker is in the garage. Unless you heat your garage to summer time temps. Warm, moist air + cold surface = condensation. More air flow through a more open vent will reduce the tendency for moisture to condens inside the smoker.