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Thread Starter 
Greetings to all,

Gentlemen, has anyone tried to vent the old-smokey electric smoker to see if it adds a little bit more crisp exterior / "burnt edges" to the meat and yields a result more similar to what is had in a traditional wood/charcoal fire setup ?

Last time I used the old smokey, I stuck a electric thermometer between the lid and the unit, the shaft of the thermometer acted as a prop/wedge between the lid and unit and helped to create a small vent while at the same time giving me some more control over adjusting the temperature of the unit.

But I have never done a side-by-side test to see if just venting the lid alone will make a difference, or perhaps if it is -also- necessary to punch a few holes in the bottom of the unit to allow air to enter the chamber.