Quote:
Originally Posted by LooseCard
The exhaust closure is bad, control from the intake is definitely better.
By using the Intake, you are controlling the fire.
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Exactly. It's all about controlling the fire. Outside of that, BBQ is set and forget.
Making food smoky is no problem when all it cooks with is wood and charcoal. Actually it's harder to keep it from tasting too smoky.
Wood type and ratio to charcoal determines that.
For sure you do not want stale smoke inside. I never choke the exhaust unless I am cold smoking and that may burn just 10 minutes.