Hey guys and gals (if any around). I have been on here before but never really been an active poster. I have one of the Rocky mountains or smokey mountains propane smoker and I make sure I use it every weekend and try some night smokes during the week too. I have smoked everything from butts, abt's, chickens whole and quartered, turkey's (brined and un brined), briskets, salmon, meatloaf, potatoes (must be fork tender first), fatties and probably some more i am forgetting. So now i look to you guys to be my yoda and help me with a problem. I am having a slight problem with some flare ups. I have used this same smoker for more than a year now without any real problems. It seemed i was losing a lot of smoke from around the seal of the door, so i tried to counter that by closing the vent at the top. that worked ok for a while but then it seemed like the bark was dry or burnt. so when i went back to opening it half way, the wood chuncks have been catching fire. I use an 8 inch (give or take) cast iron skillet to hold the chunks is. any help would be greatly greatly appreciated. thanks.
