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matt0058
Joined: 21 Jan 2014 Posts: 5
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Posted: Wed Jan 22 14 3:15 am Post subject: Cookshack 360 questions |
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Hey guys so at work we have a cookshack 360 big electric smoker and I notice that sometimes when I am smoking there is a build up of steam in the smoker and I find that it can make my product soggy at times especially ribs and briskets. This happened to me with brined products but I accounted it with the moisture releasing from the meat and hitting the hot surface inside so I put a pan underneath the meat and it helped. But I found that even with racks and chickens and such I still develop some steam in the smoker even with a pan underneath what do you guys this i can do to fix this probelm. |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Wed Jan 22 14 10:56 am Post subject: |
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Open the door more often, if you let out the steam, there is less steam in there!  _________________ Here's a change Robert.
I still work here! |
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matt0058
Joined: 21 Jan 2014 Posts: 5
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Posted: Wed Jan 22 14 10:18 pm Post subject: |
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Thanks I will give it a go. |
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EastTennQcrew BBQ Super Pro
Joined: 23 Feb 2006 Posts: 1083 Location: Kingsport, Tenn.
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Posted: Sun Feb 02 14 4:47 am Post subject: |
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I think the smaller CS units have vents on top to help the steam get out. Does this unit have the same thing?? If so is it clear?
Opening the door is a simple thing. But have you called the Cookshack customer service to ask them? They are great people to deal with, and they only want you to turn out the greatest product you can.
RandyE _________________ FEC 500
FEC 100 (2)
KCBS CBJ |
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