I have an Oklahoma Joe offset, been using it for a couple months now. By using I mean I've been running wood through it and tossing out a lot of practice meat. Being slightly OCD, this makes me nuts :)
Anywho, I welded up my air leaks, placed a cookie sheet at an angle in the smoke chamber to deflect heat, ran a piece of metal duct work from the smoke stack to about halfway across the smoke chamber, and still get creosote on my meat of choice. I keep my stack cover wide open.
I have been using a large foil pan of water against the wall between the smoke chamber and the fire box, I'm thinking about not using this next time. Any thoughts? Ideas?
Anywho, I welded up my air leaks, placed a cookie sheet at an angle in the smoke chamber to deflect heat, ran a piece of metal duct work from the smoke stack to about halfway across the smoke chamber, and still get creosote on my meat of choice. I keep my stack cover wide open.
I have been using a large foil pan of water against the wall between the smoke chamber and the fire box, I'm thinking about not using this next time. Any thoughts? Ideas?