For those that have used this method in the past -
You keep the top and bottom vent wide open as the article suggest - i could see the kettle running pretty hot under this method
If not, what do you suggest for the top and bottom vents
Intend on smoking a 10 pounder packer this weekend with my Kettle
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[SIZE="2"][/SIZE][FONT="Franklin Gothic Medium"]Blue Collar Smoker by Big Phil
Weber Kettle 22'' and Custom Table
Direct Heat Smoker by Royale BBQ Fabrication
Johnson Smoker Compact Ultimate Patio - retired
Brinkmann Stillwater - retired
Old Smokey 18'' - retired[/FONT]
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