Yessir... open the top stack and side air (firebox vent) wide open ... allow the temp to build up (and it will)... slowly shut her down (side intake only) once the temp gets close to the target range.
Get a few oven temp thermos (baking section)... at the grocery store for the smoker racks until you can get a wireless thermo with two probes (one for the meat and the other to watch the smoker temps at the grate level.) Once the wired thermo probes are in place.. you'll greatly reduce the number of times you lose smoking temp, and adding trime to your meats.. the old adage... 'If you're looking... you're not cooking'.
Allow the charcoal to burn at least 1/2 hour to clear out the billowing white smoke (in the beginning) before putting the meat on.
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP, and a BSKD
Last edited by BBQ Bandit; 11-22-2009 at 12:15 PM..