Puck half burnt

Started by JF7FSU, January 12, 2011, 08:04:18 PM

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JF7FSU

January 12, 2011, 08:04:18 PM Last Edit: January 12, 2011, 08:07:28 PM by JF7FSU
I did some cheese and usually the spent pucks are broken up in the bowl of water.  This time I noticed they were whole.  I fished one out and saw it was burnt about 3/4 of the height of the puck with the last quarter being intact wood.  Seems like something is wrong.  I examined the ramp and there is not gunk or stuff on it.  Any ideas?
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classicrockgriller

#1
January 12, 2011, 08:19:56 PM
That happens to me also when I cold smoke.

Keep an eye on the pucks next time you hot smoke.

Caneyscud

#2
January 13, 2011, 07:09:25 AM
Quote from: classicrockgriller on January 12, 2011, 08:19:56 PM
That happens to me also when I cold smoke.

Keep an eye on the pucks next time you hot smoke.

Happens to me also.  I just figure it is a function of cabinet temperature.   The lower CT causes less action on the puck burner.  Just guessing. 

Are they being cycled at 20 min intervals?
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

Up In Smoke

#3
January 13, 2011, 09:50:58 AM
Same thing here. In fact when i am doing cheese i will change the puck by hand, this way i can let them burn another 5 to 10 mins.
just use the oven timer or an inexpensive kitchen timer to keep track of it.
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

classicrockgriller

#4
January 13, 2011, 01:16:00 PM
Quote from: Up In Smoke on January 13, 2011, 09:50:58 AM
Same thing here. In fact when i am doing cheese i will change the puck by hand, this way i can let them burn another 5 to 10 mins.
just use the oven timer or an inexpensive kitchen timer to keep track of it.


Great Idea! Thanks.
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