Quote:
Originally Posted by 3blade
Yep, racks were clean. There's a pretty heavy layer of smoke residue inside on the walls. Doesn't make sense that it would over power the smoke actively coming off the burner though?
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The salmon maybe dripped down to your heating element and the oil would then 'smoke' into the inside of the smoker. Make sure your drip tray is positioned good and clean when you do meat.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
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