Vent on top - When do you open or close?

[eddy 2]

I leave it closed the whole time - Smoking chicken now.  Just started to wonder what happens if its open or closed?

 

[bakedbean1970]

Closed makes soot and bitter flavors. Open makes good flow and sweet smoke flavor.

 

[s2k9k]

Wide open during smoking....closed during storage!

 

[netbbq]

Open = Smoked; Closed = Steamed. No water it might be OK, but majority probably rules here and open all the time with AMZNPS. Can I get an Amen or a Hallejuhah?

 

[desertlites]

you need to leave it open-air comes in the bottom TBS goes out the top,use the lower vents to help monitor your temps.

 

[eddy 2]

well idiot error - I left it closed for the first 4 hours thinking it would keep the smoke in.   Thanks I will leave it open going forward.
 

 

[s2k9k]

Airflow (draft) is very important to smoking. As long as your smoke source is working properly you will get a constant flow of clean fresh smoke passing across your food. You don't want the smoke just sitting in the chamber getting stagnant and creating creosote. 

 

[Dutch]

Leaving the top vent closed can lead to a build up of creosote - a bitter tongue and mouth numbing feeling. Creosote is usually the result of thick, billowing white smoke.

 

[netbbq]

That's why we're here. Ask and ye shall receive... a wealth of valuable info!

 

[eddy 2]

Thanks to all!   Makes sense now, with the vent closed moisture built up and the rear pan over flowed...  I know now.  

Great info on this forum - brisket is my goal in the near future.