I tried out the new firebox with some ribs yesterday and while the ribs turned out OK it was a struggle. I got a good fire going and had a nice bed of hot coals in the bottom...but every time I added wood I would get a flow of soot. I had to open the stack damper and sometimes open the SM chest to vent the sooty smoke. I was running both the bottom flap open and the side vents wide open. Even with the door wide open it would put out soot. Once the new wood got totally white then it would burn hot and clean with almost no smoke at all. The only time I got a decent amount of smoke was when I let the fire die down and threw a wood chunk on the coals. At that point I might as well do that inside the SM chest though if I wanted smoldering wood. Other than this I was able to maintain temps in the chest from 220F on up if I wanted.
I tried 3 different types of wood that I know are well seasoned but they all created soot. Am I missing something? How can I keep the fire going without the soot?
This is the setup I'm using... https://www.smokingmeatforums.com/t...ion-to-smoke-vault.319728/page-2#post-2430004
This is how it turned out..
I tried 3 different types of wood that I know are well seasoned but they all created soot. Am I missing something? How can I keep the fire going without the soot?
This is the setup I'm using... https://www.smokingmeatforums.com/t...ion-to-smoke-vault.319728/page-2#post-2430004
This is how it turned out..