Heavy build up and funky smell in smoker

[flteng]

I smoke with wood and charcoal. My smoker which has a wood box on the side is developing heavy deposits inside the cooking area and chimney and it smells funky/sour the next day. I have been cleaning it with oven cleaner or degreaser. My concern is why so much build up and how is that affecting the taste of the meat. My logic, build up on the smoker equals deposits on the meat. Your thoughts or suggestions?

 

[fishwrestler]

Welcome Please take to the time to check in over a roll call and introduce yourself.  It also is nice to know where you are from, you can edit your location in your profile.

The issue you have  could be several things.

You might be getting Creosote build up. What color smoke are you getting and how much out of the unit. If you can get a pic of the amount of smoke coming out of the unit we might be able to help you.

Also what type of wood are you using?

You will get lots of information here.

Enjoy the site.

Robert
 

 

[chef jimmyj]

If you are getting Billowing White Smoke or are using Wet wood, that can cause the Creosote build up. If you are using all wood, no charcoal, to fire the smoker, the type of wood and how you use it can have an effect. Check this article out. Shows the proper amount and color of smoke and how to get it...JJ

http://www.smokingmeatforums.com/a/stickburning101

 

[flteng]

Chef J

Very good link. Found many good tips and advice on what I could be doing wrong.
 

 

[show me smoke]

I also would be wary of using those cleaning products in the food chamber...I only scrape the grease and such off the inside of my smoker.

 

[bruno994]

Sounds like a case of bad smoke.  As JJ stated above, green wood (no matter what Myron Mixon does), poor fire management, wrong types of wood.