View Single Post
Old 09-04-2013, 08:32 AM   #5
is One Chatty Farker

T&S BBQ's Avatar
Join Date: 08-28-13
Location: Matherville IL

Mostly lump, with a split of wood. He said he puts a bag of lump in and a split of wood and it will cook for hours, with a guru, but he chocks the exhaust down. Im wondering if thats the only way to keep the temp down on that unit, since the owner does the same thing. I always thought that you were to always keep the exhaust open. Your thoughts would be great, I trying to upgrade from a cos to a nice one, but Im super confused!
T&S BBQ is offline   Reply With Quote