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Minion v. Standard method


 
How do you folks set the vents on the WSM?

For my Stoker, Rock's BBQ recommends having the top vent at 25% open and the other 2 vents closed (using an 18/5" SM). Otherwise, having the top vent fully open will help to create too much air pull causing the Stoker to not maintain temps accurately.

Following their directions, I was able to get a controlled temp average of 230ish but had spikes and drops.

Dave
 

 

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