Silly question

Started by HCT, June 28, 2005, 06:01:19 PM

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The vent on top of the smoker. How open do you keep it open? Does various foods mean various openings? Is it ever kept closed while smoking?


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To me anyways, never close it all the way, too much moisture build up.  You want to excape that moisture to an extent.  A good rule of thumb would be 1/4 to 1/3, I think any more than than in the typical smoke process maybe too much.  The only time I open'er up all the way is the last hour or so when I cook chicken to help with the results of the skin, also at that time I turn the heat up all the way.


Perryville, Arkansas

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Perryville, Arkansas

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