How Do

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Originally Posted by Tracker123

Get a cheap cut of meat and smoke it hard John until it's plum wore out. I mean some serious smoke involved, pour it to it enough to make your eyes water. And, do not clean anything once finished. Then, maybe - just maybe, it will be ripe.

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Master Built only needs a half a cup of dry not wet wood chips.....It smokes hard because very little smoke comes out the vent....the rest is air tight.

After you get it smoked leave it open for a couple of days so it will dry out. After you smoke some meat leave it open to dry out. Leaving the smoker closed will invite mold.

How do you decide how far open to have the vent? Not trying to hijack but think it does relate to break in.

I never open my vent over a eight of a inch

Thanks G.

I know that if the vent is open to much on a cold, windy day outside it will be hard to get it up to temp.

Don't open the vent very much at all on the one I have now