New smoker and 1st attempt at pulled pork

[LooseCard]

First.... NICE JOB!
I started to drool, for pete's sake.

Originally Posted by tuxpuff

I usually keep it 1/2 way open. Can you elaborate why you would not want to choke it? I do control temp by using the intake.

The exhaust closure is bad, control from the intake is definitely better.

By using the Intake, you are controlling the fire.
You will learn better control, and save yourself the wood and fuel that would otherwise be a waste.
You'll learn the difference between a light smoke and a heavy smoke as well. You'll also be able to cook at even lower temps, as the heat will exit easier.

I've run at 180-200 until the meet hit the upper range, to add to the smoke penetration. One of my last smokes took 18 hrs, and had an unbelieveable taste.

And, by the way, hickory and apple or hickory and cherry are the best combos for pulled pork!

[mosesbotbol]

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.

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.