I am smoking a couple of racks of St Louis cuts and would like opinions on my approach. I am getting nice clean smoke when I open the FB intake vent roughly 1/3 of the way. I have the baffle between the cook chamber and the warmer and between the FB and the warmer all the way open. I also have the intake and the chimney vent of the warmer all of the way open, as you can see in the picture. I then close the cook chamber chimney most of the way. This is the only way that I have found to have good control of both blue smoke and the temp I want. Usually 250 to 275. I do let it burn a little rich during the start of the cook for a little better smoke flavor, but move the vents and baffles to these positions for a cleaner cook the rest of the way.
I am just wondering if I am not wasting wood and there may be another way to keep it burn clean. Any ideas?
I am just wondering if I am not wasting wood and there may be another way to keep it burn clean. Any ideas?
