Seasoned my Smoke n pit Today

[bunky]

Well I picked up some Kingsford charwood and went to season my Smoker, we 1st time using lump I wasn't impressed with the Charwood a lot of little pieces that fell through my Chimney and grate of the smoker,

Anyways here we go the smoker went up to 300 then I shut it up and it was around 250-260 so i just left it , 1 thing i didn't put a pan of Water in the smoke area.. and I do have a Baffle...

When I want to cool this down for my 1st smoke how do I want to do it, Close the chimney and leave the Fire box vent open ??

Anyone have any suggestions?????

 

[gypsyseagod]

i have a smoke-n-pit too. i always leave the stack 3/4 open, a disposable turkey pan w/ 1/2 gal water, & just adjust @ the firebox vent opening- if ya see my labor day pics ya can see how much meat i have on. i use the left grate as a tuning plate & may slice through the foil for thicken or more heat on that end. right now w/ all that meat i got 225 on that end & 200 on the cold end.prolly a bit higher on the warming rack. you can decrease water in the pan or go w/out it to save on fuel & get hotter temps. - hope that helps.