How Do

**"G"** · 11-29-2015, 06:51 PM

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.

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.

**canebreaker** · 11-30-2015, 01:33 AM

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.

**Redge** · 11-30-2015, 08:09 AM

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

**"G"** · 11-30-2015, 09:00 AM

I never open my vent over a eight of a inch

**Redge** · 11-30-2015, 09:29 AM

Thanks G.

**canebreaker** · 11-30-2015, 11:03 AM

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.

**Rees Guide** · 11-30-2015, 07:49 PM

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

Thread: How Do

Thread Tools

Display

Tags for this Thread

Posting Permissions