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jw, morning...... Try adjusting the temp. using the air inlet and leave the top vent wide open.... That will allow the moisture to escape and the fire will have all the air it needs for the given temp...... Reducing the chunks to 1 will reduce the smoke and creosote.... Dave
I dont clean mine, i let all that residue act as seasoning, seals up the gaps in the lid, and door. If you are always getting brown flake, keep the top vent open or use a little less wood.