Hi,
this is my first thread other than intro. Some of this will probably be generic, but
some definitely only applies to Camp Chef owners.
I did two very long brisket smokes as my first smokes on the Smokepro SG 24.
I noted what appeared to be sawdust all over the inside of the unit (on top of grease). I did some cursory googles
on the subject and I came to realize it's not that unusual. But, fact is; if it's all over the interior, it's
got to be all over the food. It doesn't seem like ash, but more like unburned sawdust. I can't say that I detected
eating sawdust or noticing anything odd, but I have to ask, particularly due to my second question.
That is; the ash cup on the bottom ends up with almost nothing in it after these long smokes. That
seemed to make sense since all that residue appears to be all over the inside of the unit instead of in
the cup. OR, is that cup mostly just for manual cleanout, as in opening it up and scraping the crud down
into it? I did pull the rod on the right and that opens the hole into the cup, but nothing much falls in there on its own.
Am I supposed to scrape all the accumulated stuff into that cup? Is that the methodology? If so, it's not impressive despite
all the great reviews. After all, it's not that easy to maneuver a scraper down in that area anyway and like I said,
nothing much falls down there due to gravity.
I'm wondering if something is wrong with my unit, like maybe the fan is pointed wrong or something.
I just have no experience with pellet smokers. I'd appreciate some thoughts.
Thanks.