Originally Posted by FORY
I guess it would work...
I guess the secret for a real good smoke job is in the temperatures....
Ain't that the truth. Seasoned it. Got it up to 455* then capped 3 of the 4 intakes (3/4") and gated the other intake down half way. Temps fell to 170*.... Grrrr. Got a grate full of sausages going and I'm struggling to get it back up, even after opening two intakes.