Black Spot

[jiggerjams]

Hello Memebers,

I have read posts about a black spot on the finished product. My question is what is that? I am thinking the vent is dripping smoke residue back onto the food. Is there any prevention for what ever the cause may be?

Thanks,
JJ

[ArnieM]

You're correct in your assumption JJ.  Keep the vent pretty much open if not all the way and clean out the chimney area from time to time.

[FLBentRider]

Keeping the vent open will help prevent the black rain.

Every now and then I get a spot anyway, seems to indicate that I need to take the vent apart and clean it.

[ArnieM]

You can see an example here JJ.

[jiggerjams]

Thanks for the quick responses. You da guys!!

[jiggerjams]

One more question, if I am doing 3-2-1 ribs should I still leave the vent wide open on the 2-1 stages?

[FLBentRider]

One more question, if I am doing 3-2-1 ribs should I still leave the vent wide open on the 2-1 stages?

Yes, or at least 1/2 open. Basically don't ever run with the vent closed.

[jiggerjams]

Will do, thanks again.

[Habanero Smoker]

It can also happen when the seasoning builds up too much. It will begin to flake and if the flaking comes from the ceiling of the smoker it will fall on the food. Occasionally, use a crumbled up piece of newspaper and brush the inside of the smoker to get rid of the loose particles.

[jiggerjams]

Another great tip. Thanks goes out to the hot one!

[Pachanga]

A small foil bowl on the top shelf will catch drippings and other invaders like tree leaves, blooms, etc.  Smoke and vapor will slow around it.

Good luck and slow smoking,

Pachanga

[RAF128]

A small foil bowl on the top shelf will catch drippings and other invaders like tree leaves, blooms, etc.  Smoke and vapor will slow around it.

Good luck and slow smoking,

Pachanga

I've never experienced the black rain, yet ;).   The small foil bowl sounds like a heck of a good idea.

[ArnieM]

Good idea Pachanga.  Thanks for the tip.

[jiggerjams]

That is a great simple solution. Thanks Pachanga