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jdcantrell1

Regulating Cooking Temps

I was watching a video of a guy smoking a hog and he said that to get fast rising temps you need to use the smoke stack damper.  Is this the best way to regulate the temps?

Also, where is the best place to put your thermometer probe in the cooking chamber?
animal

I have never used the damper to control temp. Too easy to create creasole on my food, I always leave it full open and control temp with the air intakes on the firebox. When I use them I put thermometers in the meat itself and rely on the tel tru for the temp of the smoker
red1691

animal wrote:
I have never used the damper to control temp. Too easy to create creasole on my food, I always leave it full open and control temp with the air intakes on the firebox. When I use them I put thermometers in the meat itself and rely on the tel tru for the temp of the smoker


x2 Me too, I leave the smoke stack full open and control the air intake on the fire box to control the temp.

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