I have just picked up an older model MES 30 with the top vent last week and had an inaugural run on Sunday. I did some ribs and smokey thyme shells and cheese, turned out great.
However living in a high rise in Chicago, at times I tend to get alot of wind blowing into the patio which causes ventilation issues that I have seen smoking on my gas grill in the past. In order to get around this I attached two 90 degree adjustable elbows and a five feet of 3" duct pieces to hang over away from the building and vent exhaust smoke away.
I added the second elbow to try to get a gentle curve for the smoke to follow while ensuring the straight duct was angled down to drip condensation away from the MES. While it seemed to work well directing smoke away, I did have a minor back draft during one strong gust and a still had bit of a problem with what I believe was creosote condensation dripping back the elbow into the MES. My questions are;
1) How should I adjust this to cut back on the creosote condensation? Remove elbow? Shorter Pipe? Maybe drill hole and add drip wick?
2) Is this type of venting going to cause any cooking issues I should look out for?
3) Any other venting suggestions?
Thanks in advance!