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Cookshack 360 questions

 
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matt0058



Joined: 21 Jan 2014
Posts: 5

PostPosted: Wed Jan 22 14 3:15 am    Post subject: Cookshack 360 questions Reply with quote

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
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Jan 22 14 10:56 am    Post subject: Reply with quote

Open the door more often, if you let out the steam, there is less steam in there! Wink
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matt0058



Joined: 21 Jan 2014
Posts: 5

PostPosted: Wed Jan 22 14 10:18 pm    Post subject: Reply with quote

Thanks I will give it a go.
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EastTennQcrew
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Joined: 23 Feb 2006
Posts: 1083
Location: Kingsport, Tenn.

PostPosted: Sun Feb 02 14 4:47 am    Post subject: Reply with quote

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
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