Damper settings....

[zueth]

what do you guys recommend for damper settings when smoking beef, pork, fish, etc...

I have heard that for fish you want to keep it all the way open because of all the moisture.

Any other recommendations?

[OU812]

Mine is wide open for every thing, played around with the settings when I first got my smoker and found wide open works best.

Just keep it outta the wind.

[KyNola]

Wide open all the time here too but especially on all things poultry.  Poultry carries a lot of moisture and you want that moisture to escape as quickly as possible.  Otherwise it will hold your tower temp down and may condensate on the inside top of your tower and rain the dreaded "black rain" down on your food and run out the bottom of the door.  It will stain a concrete patio.  Don't ask me how I know but trust me on that. :P :-\

[SouthernSmoked]

Mine is always open!

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[DTAggie]

Sealed open.  Wont budge!

[Habanero Smoker]

I use a different approach, and use different settings for different smokes.

The following link is a guideline I use, then adjust from there:
Vent Settings

[ArnieM]

Mine is also stuck wide open.  I might as well pry it off and throw it away.  ;)

[Mortikahn]

I removed my damper, since I always had it wide open, and the damper just provides another place for the dreaded black rain to collect.

[lumpy]

I removed mine years ago.

[ghost9mm]

Mine is wide open almost all the time...

[zueth]

Thanks, sounds like wide open is the way to go.

[beefmann]

3/4 to full open

[Captainslug]

1/2 to fully open.  Never less than half way.

[jdomep]

open it up all the way!