Understand why the vent should never be closed all the way - condensation and as someone said 'rains black crap on your food'
What I do not understand is what happens and why when the vent is open 1/4, half, 3/4 or full.
When and how should it be set? Same for all food/ length of smoke time?
Rich I leave mine open (full) all the time. Not saying that is gospel,
just the way I do it and that way I don't have to worry about it.
Chicken, your should have a full open vent. It is very moist.
Some close their vent down alittle after the smoke cycle.
I used a full size water pan and sometimes a secondary pan of liquids.
Want the moisture to leave the box after it passes the product.
I have left mine open 3/4 to full every time and have had no problems.
Rich
I think I know the guy that said that black crap thing. ;D
My thoughts on the vent is more to control how much moisture is in your smoker than to regulate the heat.
Here is a linke to a guide that my help.
Vent Openings (http://www.susanminor.org/forums/showpost.php?p=780&postcount=22)
OU812
Some folks do remember what is written if not who wrote it ;D
Quote from: Rich_91360 on March 30, 2010, 02:25:01 PM
OU812
Some folks do remember what is written if not who wrote it ;D
Works for me. :D