Originally Posted by clint24
Thanks lionel. That helps a lot. I have mine sealed with rtv and nomex tape really well so it's pretty efficient. I just have trouble keeping it at the same temperature without major flare ups. How do you have your vents positioned?
It depends on what temperature I want. For the salmon, I wanted to keep it low (around 160F) so I had the firebox vent completely closed and the chimney vent just barely open (less than a quarter inch). Even then, I was only able to keep it at 180F. But the salmon turned out great.
I did a bunch of chicken quarters and was targeting 325F. For that, I fooled around with the vents until I got it to that temperature and let it run. The chunks flare up once in a while but, in my experience, it comes back to around my target temperature. In fact, at one point, I ran out to make sure I didn't get too far away for my wireless thermometer to pick it up. I was at 328F for about 2 hours.
YMMV but this works for me. It is the least demanding way I have found to cook with this smoker.