Ok... I seasoned the can last night and that went well. I was able to get up over 300° pretty easily, and then I started trying to control the temp. I realized there are two very basic ways to adjust the temp: the fire and the air flow. So, question 1 is which is preferred? Does it matter?
Originally Posted by BigJimsBBQ
keep the stack wide open and regulate the intakes as far open as possible to keep a fire (Blue Smoke) vs smoldering (White smoke).
From this, it sounds like I should give it as much air as possible and adjust the fire accordingly. True? Not?
Question 2 has to do with the left over coal and ash once the food comes off the grate. Do you just let the fire burn out, or can you save the remaining coals in any way?