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Thank you everyone for weighing in; hopefully there will be further input. So far I see some "this is not SOP" issues, and only one technical problem (the hinge point of the vents gets sticky) but nothing definitive pro or con. JBooker notes it could be to get a cooler temp. I did track the TV...

On one of the grilling shows I saw the other day, the chef used a different technique with his 22” Bullet that set off my Spidey sense. In setting up to smoke a salmon fillet, he removed the lid and cylinder, then removed charcoal ring and charcoal grate from the bottom stand. Then he added...

Many years ago in my pre-BBQ, bachelor days, I used to be able to buy at the local Safeway some wonderful smoked pork chops that I would fry up and knock an ordinary bacon & eggs breakfast out of the park. The chops were bone-in, about 3/4 inch thick or less. Anyone got any...