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Old 04-29-2014, 10:11 PM   #16
is One Chatty Farker
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Join Date: 12-04-12
Location: Los Angeles, CA

I have a stoker and a WSM but in general you want to keep it closed enough to have some back pressure and sealing but open enough to vent. You will find a sweet spot and I would start all the way open and dial it in. On my WSM its sealed open to where the sweet spot is.
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
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