Ok got a question. I have read several different opinions about the vents and maintaining a steady temperature throughout long cooks. Some have said control temp with the vent on the SFB and leave chimney vent all the way open, and some have said use both to control temp. Im cooking on an original OKJ but cant seem to get the long slow burn (having to check it more frequently than i would like).Should i be closing the chimney vent too? I am using mostly charcoal and i have tried starting with a small fire and adding as i go, and i have tried starting with a big pile of charcoal, and adding as i go. Am i doing something wrong or is that just the nature of the business? My food has been coming out great, just having to babysit smoker more than i would like. Thanks for any suggestions.
