Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have largely relagated my smoker to cooking my meals for work. My wife has told me age doesn't like the Smokey flavor too much. I assume once I learn more and practice and get flavors better she will be more open to it. However she would eat something I cooked on it if I told her hey I want...
Going to Home depot next weekend I hope, Bern meaning to mod it for a while but haven't gotten around to it.
Using the ninion method I can get abiut 6 hours out of a full pan, temp run a little high though. Going to cut back on number of lit coals i start with also
Thanks for the replies! I was thinking also that with no vent in the lid, that any of the smoke that did make it into the lid would also get trapped and grow stale, or am I way off in thinking that?
What difference does having an exhaust vent on top of the lid as opposed to having the gap around the lid make? I understand the reasoning for the charcoal grate and the sealing any air leaks arouhd the door and the vent mods on bottom.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.