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Smoke Samurai · 09-10-2009, 03:23 PM

When exactly do you start closing the top? Or do you? And if you open to check your meat, do you make any adjustments at that time?

09-10-2009, 03:23 PM	#4
Smoke Samurai Knows what a fatty is. Join Date: 08-26-09 Location: Arlington, TX Downloads: 0 Uploads: 0	When exactly do you start closing the top? Or do you? And if you open to check your meat, do you make any adjustments at that time?