Mickey,
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.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
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