Originally Posted by barbefunkoramaque
Second - and this is the most important, say you want temp that the AMD cannot provide, like if your making pizzas or a Clod at 400 degrees or if it is REALLY cold and windy. The AMS (air managment system) is not blocking an existing vent and you can open it up for more air than the AMD can provide for your purposes.
Good point.........gives me more control and additional temp if needed.
Thanks for the detailed response to my questions and concerns. I've been cooking at 250°, so not hot and fast, but not low and slow, either. I want to try 270° or so.
Do you think there would be any issues with burning clean at 250° when using a Stoker or Guru? Basically, how low do you think you can go before having issues?