There you are, cold drink in hand, sitting on the patio watching your brand new Cookshack Smoker cook its first slab of Baby Back Ribs. All of a sudden, BOOM! Smoke is pouring from around the door and the top smoke hole like nobody’s business. You notice the neighbors peering over the fence looking your direction as your wife is asking, “What did you do to our supper?”
Relax. This is not a serious problem or danger. You have just experienced what we call “burping”. There are several things that have to be just right for this to happen. It usually happens in newer ovens and is caused from a combination of low moisture, larger amounts of wood and rapid temperature gain. Sometimes the temperature climbs so fast that the vapors from the wood heating will not escape fast enough causing it to push smoke out the door, thus giving you a loud burping sound. This normally only occurs with a light load and several pieces of wood.
As I said, this is not a problem or danger and your food should be fine but you can reduce the occurrence by using less wood and starting with a lower cooking temperature. I would recommend using one or two chunks of wood and keep your temperature around 225 for the first two hours.
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