Originally posted by KeithG:
Yea I have also had problems when I have the lid off for some time and the fire gets stoked causing more heavy smoke. What I have been doing lately is for those times where I know I am going to need the lid off for more than a few seconds, then I remove the entire mid section and put the lid over the bottom charcoal bowl. This keeps the fire in check and allows me to take my time to do whatever I need to with the meat. I don't use water so spillage is not a concern and I installed handles on the side of my mid section so lifting is usually not an issue. Kg
