W E L C O M E to the forum patti2003!
One more question... how far should the damper be left open?
It depends on what/how you are smoking, and a matter of personal preference / opinion.
Wide open:
- Poultry (Which has a alot of moisture)
- Jerky (You are trying to dry)
For everything else, I usually keep it 1/2 or 3/4 closed, unless I see:
- Smoke backing up into the generator
- Condensation on the inside of the smoker or stuff draining out the bottom.
Windy conditions may also warrant a more closed setting.
Having said all that I don't remember hearing anyone say "That pork butt/ribs/salmon would have turned out better if I had the vent open/closed"