Originally Posted by TheRedHorseman
First time out for mine.
After chasing my tail temperature wise on the seasoning run, I took out the intake riser pipe and slapped a ball valve out the side, and guess what? Steady as a rock at 245-250.
One bacon covered butt, and a sadly small number of ABTs(the only decent looking japs at the store at the time)
A shorter, fatter exhaust would make it run smoother also.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR