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Unread 04-02-2013, 08:48 PM   #13
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO
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Definitely agree with adding the exhaust. A whisp of smoke around the lid is not an issue. The whole patience thing and starting with a small initial fire extremely important. Bring the temp up a little isn't a problem but bringing the temp down can be very difficult. Keep after it and you will master it bro!
my avatar swiped fatties from the plate....look how sorry he is.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
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