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Unread 07-22-2013, 12:51 PM   #23
RX2006JE
On the road to being a farker
 
Join Date: 07-16-09
Location: Anniston, AL
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i have never had a problem with bad white smoke with using my stoker. within 45min to 1 hr after starting the fire i have no visible smoke at all and when i add a split (meaning a piece of firewood to answer tx_hellraiser) i get minimal blue smoke. i do leave the damper slightly open 1/4" and do not seal it off completely.

again i agree with the others that it is not necssary, but it has worked well for me in the past and i will continue to use it. i feel that at the temps that i want to cook at and doing it hot and fast that the stoker is the tool that will help me to do so.
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