Tim Quon
TVWBB Pro
When I started learning on my WSM a few years back, from all the info I have gathered on this site from members & from the cooking topics, always said "Leave the top vent opened at 100%". Make temperature adjustments with the bottom three vents.
Lately I have been reading many post from members who are using the top vent to make temperature adjustments. What gives? Did I miss a class along the lines? I thought it was bad for the meat to choke the smoker at the upper levels.
Lately I have been reading many post from members who are using the top vent to make temperature adjustments. What gives? Did I miss a class along the lines? I thought it was bad for the meat to choke the smoker at the upper levels.