nucornhusker
Babbling Farker
- Joined
- Aug 29, 2011
- Location
- Lincoln, NE
I will have to try this. I have to run my intake wide open and the door slightly cracked just so my smoke doesn't go bad. The bad side is I'm cooking hotter than I would like to. I will have to try closing the door and damper gradually to get my desired temp and good smoke.Personally, my rig would run too hot wide open all the time. If I add splits to the fire and the smoke gets thick I usually open the vents all the way to get a clean burn going again the very gradually close them to 1/4 open to maintain 250 - 275. I found that if I shut them down too fast that tends to give white smoke sometimes.
Cheers
Thanks!