That might be another cause of the additional moisture in the cook chamber -- the "green" wood that has not been dried long enough to be "seasoned" wood. You should only use well-seasoned wood with a smoker.olek wrote:I was smoking with pretty fresh maple wood which had a lot of moisture and the chamber with the meat has fairly thin, uninsulated metal panels with a large surface area for the moisture to condense on.
Black liquid inside smoker
remember that wood is cellolose and as such when it burns it oxidizes carbon and hydrogen. That yields large volumes of H2O and CO2 plus heat. This water vapor also contributes to the condensate. Typically wood can loose fifty percent of its freshly cut green weight when it dries. When it is cut into small pieces it will dry more quickly.
Ross- tightwad home cook
