do not foil the lid, open all your top vents all the way and leave them open. Open your bottom vents all the way until your temps start to rise then adjust down slowly to avoid killing your fire again
The fastest way I have found to kill a fire is to close or dampen the top vents. On my UDS the top vents remain fully open for the whole cook, regulation is through the bottom intakes
500 gal. Carnivorous Spirit tank smoker, 22.5" weber, UDS, 1 gas weeny warmer
Last edited by Fishhook; 06-09-2013 at 06:55 AM..
Reason: additional info