open the top to let the heat escape, then reduce the draw from the bottom....
Panicing for a little while, novice here...
Do I now wait on the ribs?
Thanks again!!
TOO HOT/ Trying my modified drum/food cabinet smoker I'm Hitting 300 degrees and going,
do I open door? cover hole? Take out pork butt??
Sorry, my digital is on the blink,(you think it would survive a drop from the top of a car!)
Just think food warmer cabinet w/ a chimmney...remember I'm a novice and had no idea what I was starting, I have 2 hole for air control...literly 2 holes...no damper, I stuff it a towel to control the air, HEY it works
Can you help w/the question about the coals? should they have burned quickly or gradually?/whats the sign to add more...besides 180 degrees