Recent content by Clint Walton

Yes that is the problem, thanks for all you guys info!!

Or maybe the 2 drops of liquid smoke??

I honestly don’t know, just started happening, food is not burnt inside is tender and moist, outside is smutty and black. Only thing I could think is water pan going dry? But I maintain it, not really sure.

Ok, thanks for the help and no sir I don’t use wood, wood and chips as well dry to quickly and will not hold correct temp, I use the water pan to get my smoke I suppose!

Ok may have had dampeners closed a hair to much, don’t use wood or chips, makes my temp fluctuate entirely to much, thanks for the helpful reply.

I’ve had 2 of these smokers and have worked flawlessly, but in my past 2 cookings my meat has had a black rubberish texture to the meat. Not burnt by any means, but it’s just simply black. Cleaned smoker yesterday good with cleaning solvents and pressure washer, in hopes to cook on it today, any...