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I started using foil in my early days to control the amount of smoke exposure using variations of the 3-2-1. I now have a propane smoker and can easily control smoke by how much wood to add and am wondering if there are still some benefits to foiling. My first few ribs have come out delicious...

I just put this together yesterday and it surprised me that you can't close the vents all the way. I'm fairly sure this is by design, and although I have some guesses, not sure why they work this way. Can you clue me in? Thanks, jb

I have been using the WSM for several years and more often than not can make some very tasty Q. However there are enough times that I have gotten an acrid sooty flavor that I've bought a Camp Chef Smoke Vault in hopes of having greater control of temp and smoke. Look forward to learning on the...