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Using a Masterbuilt 30" Analog. No control over vent. How do I avoid Creosote?

post #1 of 4
Thread Starter 

A few weeks ago I made country style ribs, and my tongue went numb. Nobody else seemed to notice. they tasted good inside but the outside was a bit numbing. I just read about Creosote. First I've heard of it lol. I usually warm up the smoker add the food,m then toss in the dry chips. So should I NOT add my food to the smoker until my chips have turned black? Would that prevent this?

 

Thanks in advance for the answers.

post #2 of 4

To remove the possibility of creosote, you'll need to create air movement inside of the chamber. I believe many owner of the analog version drill intake holes in the bottom and outlet holes in the top to do this.

 

Hopefully an owner will come along and help out, but that's what I've read thus far on it.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post
 

To remove the possibility of creosote, you'll need to create air movement inside of the chamber. I believe many owner of the analog version drill intake holes in the bottom and outlet holes in the top to do this.

 

Hopefully an owner will come along and help out, but that's what I've read thus far on it.


Thanks for the insight! I appreciate it!

post #4 of 4
Quote:
Originally Posted by rgautheir20420 View Post
 

To remove the possibility of creosote, you'll need to create air movement inside of the chamber. I believe many owner of the analog version drill intake holes in the bottom and outlet holes in the top to do this.

 

Hopefully an owner will come along and help out, but that's what I've read thus far on it.

 

yeahthat.gif    That seems to be what most MES analog owners end up doing to avoid creosote, and to get air flowing for the AMNPS too.

 

Try to keep your smoke on the light side. Thick smoke will do the same thing.

 

 

Bear

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