Foil later and use a hardwood instead of a fruit wood. I like hickory best.
Originally Posted by KotaChuk678
Agree with the foil issue & also the stack vent should be left open only a bit or as little as possible.
Be careful if you do this^^^^^
Creosote build up will COMPLETELY ruin your meat. It becomes nasty tasting and is just money thrown into the trash. Learned this the hard way when I had an offset and after that cook I cooked with the stack wide open with great results. I recommend leaving the stack wide open so you don't learn the same lesson I did.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS