Sticky brown residue


 
J

James Smith CP

New member
Hi everyone!

I'm new: New to smoking, new to charcoal.

I've been playing with my new OTS, practicing for low and slow. I've done a couple of trial runs without food... just a small banked pile of charcoal, a wood chunk, an aluminum breadpan of water, and my Maverick 732 at grate level.

I let it run for about an hour and a half and had it around 230* for an hour of that.

What I noticed afterward was a thin sticky brown residue most visibly on the aluminum water pan but also the inside of the lid around the vent holes. I also noticed the lid vent holes/dial had similar stickiness.

So, what is this? Is this normal for smoking? Is this caused by gases + wood smoke + water? I thought the smoke coming out was a little too white and not super light/blue. Is the brown stickiness the result of bad burning/smoke?

Thanks!
 
James, you might consider trying the snake method to get a nice, long low 'n slow burn going in your kettle. Very efficient way to use a minimal amount of fuel and get a long, steady cook going. It's basically two beads (or rows) of briquets laid around the edge of your charcoal grate, with a third bead laid on top. Usually you'd go halfway to a bit over 3/4 of the way around depending on how long you need. Add a few chunks of wood over the first part of your snake to get some smoke. Get a handful of coals (8-10 is plenty) lit in your chimney and add them to one end of your bead of coals and you should be all set. I've had it going at a steady 250 degrees for over 6 hours. here is a pic; i asked someone to weld a ring to hold my coals under the weber sear grate and it doubles as a channel for the snake, but it certainly isn't needed:
088_zpsceb7ab49.jpg
091_zps789092ca.jpg


And as others have said, gunk on your grill is good when it comes to smoking!
 
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OGlenn said:
James, you might consider trying the snake method to get a nice, long low 'n slow burn going in your kettle. Very efficient way to use a minimal amount of fuel and get a long, steady cook going. It's basically two beads (or rows) of briquets laid around the edge of your charcoal grate, with a third bead laid on top. Usually you'd go halfway to a bit over 3/4 of the way around depending on how long you need. Add a few chunks of wood over the first part of your snake to get some smoke. Get a handful of coals (8-10 is plenty) lit in your chimney and add them to one end of your bead of coals and you should be all set. I've had it going at a steady 250 degrees for over 6 hours. here is a pic; i asked someone to weld a ring to hold my coals under the weber sear grate and it doubles as a channel for the snake, but it certainly isn't needed:
088_zpsceb7ab49.jpg
091_zps789092ca.jpg


And as others have said, gunk on your grill is good when it comes to smoking!
Click to expand...

I love the snake method.....don't know why I haven't tried the ring.I really like it ....should make it even easier.
 
Water is great for a heat sink, but once it comes up to a hard simmer/boil it produces steam. So basically you are steam cleaning the inside of you're grill, which can leave some brown sticky residue around the exhaust. Totally normal, just check the inside of the lid to see if anything is starting to peel or flake off.

Tim
 
Quick question:

6 hours @ 250 degrees steady; can you hint me with the bottom vent setting? 1/2 way open, 3/4 open?

Thanks
 
George, if you are using the snake method, I'd say the bottom vents should be generally be full open. As always, windy or rainy conditions as well as ambient temps will be major determinants, so you will have to make adjustments based on your conditions.
 
Thanks OGlenn. I still have to use the snake method and a long cook on my new OTG. Recently I made a chicken using the indirect method as Weber booklet shows it. I wasn't impress, because used more briquettes than those on your setting. I will try and experiment as you say; nothing beats experience!!


 
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