Originally Posted by Jasper7
I wouldn't run mine with the top vent closed, you need to maintain air flow in your smoker to prevent creosote build up on your food.
Hi I was getting good air flow from the leaks around lid, that is why I adusted the the top vent.Is that really a bad thing? THis WSM is going to be used mainly for long or over night smoke.
I did read on Harry Soo's site that he uses the top vent to control temps.
I do have a stick burner, see avatar, for when I want to just sit arouind and feed the smoker.
When you open the exhaust vent on the WSM, you allow hot air to leave the pit and this creates a vacuum suction to draw air in from the bottom intakes. Thus, by skillfully manipulating the top vent, you can control your WSM like a pro. Many beginners constantly fiddle with their intake dampers in hopes to maintain a constant temperature with less success than leaving the bottom vents untouched and fiddling with the top vent to control the draft within their WSM. In future articles, I’ll address the mechanics of damper control on the WSM (e.g., old school versus automated blower systems) and the science on dirty smoke, white smoke, clean smoke, blue smoke, sour smoke, etc. For now, just give my technique a try and see if it works for you.