As great as it is it has a few quirks.
not always but usually when im smoking something white like chicken or fish the food gets a light coat of black soot, doesn't affect flavour at all but doesn't look appetizing.
The soot could be related to the other issue? which is it seems to want the door slightly open to keep the wood burning cleanly. when i close the door too early (before the wood has burned down to almost coals) I get alot of white smoke which i avoid by opening the door a bit but this causes me to burn more wood. it does this with the cook chamber door open or not.
When I built the smoker I made the opening from the RF plate to cook chamber slightly smaller than the FB opening on advice from this forum. could this be my issue?
I live in the tropics and have noticed this issue is alot worse in the summer when we have very humid air blowing off the ocean
This is a link to my build it has all the measurements and more photos.
Click here :
