Black drops

[tdeon]

What's a good internal temperature for homemade sausage beef

 

[demosthenes9]

Can you give a little more detail.  Were you smoking more than 1 thing ?  Was everything on 1 level ?  What type of smoker ? 

 

[tdeon]

I had pork ribs and beef slices 2 rows masterbuilt propane

 

[demosthenes9]

If one thing was over another, it's just drippings.  If all on one shelf, then some condensation might have built up against the top of your smoker, then dripped down onto the meats.   

 

[hamrhead1971]

As Demosthenos stated, if drips were only on the lower rack of meat then they came from the upper rack. If they were on the upper rack, it was condensation from the roof of the smoker, especially if you were using the water pan.

 

[tdeon]

I was using a water pan I have used the smoker about 10 times 2times I got black condensation and meat taste a littie funny 1 row or 2 why dos it happen is it the wood or water I have used Apple cider viniger

 

[hamrhead1971]

The black stuff is creosote. It is mostly caused by too much smoke. Are you producing a thick white smoke or thin blue smoke. Thin blue smoke or TBS is the goal.

 

[tdeon]

So keep the vents open more I thouth white smoke was good

 

[timberjet]

Top vent all the way open. Do not soak wood. Lose the water, and replace it with sand or gravel then wrap that in foil. Problem solved

 

[hamrhead1971]

My vent stays wide open except during warmup on my mes40. The smoke being white is not the issue, the amount or thickness of the smoke is.

Screenshot_2015-01-06-16-11-21~2.jpg

• hamrhead1971
• Jan 7, 2015

smoker on the left: bad
smoker on the right: lovely

 

[tdeon]

What's a good internal temperature for homemade sausage beef