Hey all,
new to this forum. Hoping I can get some words of wisdom here.
I bought a RT700 not too long ago. Recently, I have been noticing my meat has a layer of black soot on it. I would take a clean paper towel and wipe the meat and black soot comes off the meat. I also notice a thin layer of black soot on the inside of the cooking drum. Also when I pick up my drip tray, it is completely black on the bottom side. Why would this be?
I clean out my firebox with a shopvac each time I finish cooking.
I also use the Rec Tec branded pellets they sell.
My cooks are around 225 - 250 degrees for low and slow.
From time to time I cook higher temps ( 300 - 400 degrees) for normal cooks.
Either way I cook, I still get the soot
What could be causing this? It's pretty nasty...
new to this forum. Hoping I can get some words of wisdom here.
I bought a RT700 not too long ago. Recently, I have been noticing my meat has a layer of black soot on it. I would take a clean paper towel and wipe the meat and black soot comes off the meat. I also notice a thin layer of black soot on the inside of the cooking drum. Also when I pick up my drip tray, it is completely black on the bottom side. Why would this be?
I clean out my firebox with a shopvac each time I finish cooking.
I also use the Rec Tec branded pellets they sell.
My cooks are around 225 - 250 degrees for low and slow.
From time to time I cook higher temps ( 300 - 400 degrees) for normal cooks.
Either way I cook, I still get the soot
What could be causing this? It's pretty nasty...