Quote:
Originally Posted by bluenote07
I recently got an 18". First smoker I have ever owned. Took me till about my 4th try for temp control. What I found on mine is if you are using the minion method between hours 2 and 3 were the most critical. That's when I had to do the most vent adjusting. Temps really started to rise.
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I've found that hotter water (boiling's best) and meat sitting out longer (to lose the chill), will help get the temps stabilized quicker.
