Hi all!
I'm new to smoking meats and low and slow (it's not so popular in the UK but we're getting there!) A couple of attempts so far have gone ok (ribs, pork shoulder and chicken wings) but I'm struggling with heat control! When the starting temp is too high (i.e. 400F) whats the best way to cool it down? Should I close the lid and cut off all oxygen or leave the lid open? The latter feels like the way to go but am I just feeding the fire? Thanks in anticipation guys! I've started using less fuel but still running high initially!
Nick
I'm new to smoking meats and low and slow (it's not so popular in the UK but we're getting there!) A couple of attempts so far have gone ok (ribs, pork shoulder and chicken wings) but I'm struggling with heat control! When the starting temp is too high (i.e. 400F) whats the best way to cool it down? Should I close the lid and cut off all oxygen or leave the lid open? The latter feels like the way to go but am I just feeding the fire? Thanks in anticipation guys! I've started using less fuel but still running high initially!
Nick
