Masterbuilt 7-1

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I thought I did too. We are firing it up in thet AM with some ol' baby bakzz
 
1st time using mine today.  Been smoking on a Weber the past few years.

My concern is that it seems to me (and I'm still pretty new to smoking) is that with the Weber, you can open and close vents to keep the smoke / heat controlled.  With this smoker, you put the coal and the chips in the pan, and that's it.  I'm no getting lots of smoke coming out the vent, without re-filling the chips and coal every 30 minutes or so.

I understand this is a SLOW process, and I'm not in a hurry - I have all day.  I just am afraid I'll have a smoldering mess that will not taste good.

WindLaker
 
I have one and I find soaking big wood chunks for an hour before putting them in makes a big difference they last longer with a steadier smoke. You can adjust the one vent on the top and sometimes I will leave the door open for a while if it's running a little to hot. 
 
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