Recent content by BrisketDude

Hmmm. That makes sense, since if the CC is too hot, I open the door. I figured I was letting the heat out and reducing the draft into the smoker (less heat flow) but introducing cold air into the draft would work too. I'm also struggling to make things like chicken without a black residue, so...

I've seen this design mentioned here several times, where there's an auxiliary air intake above the fire in the firebox, but I hardly ever see it in commercial offsets. Why is that? And how would the smoker run differently without it? Thanks -Mark