re: RibOff 3 - Is now, Complete (see voting thread). . .

I think I forgot a few pics. These should NOT be used for scoring as I didn't submit them by the deadline. I instruct all of you to NOT use these pictures in your voting. To do so would be an abomination to the spirit of the Riboff.

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Go to the riboff thread and ask Squatch how he maintains thin blue smoke without overheating or raising temp

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Once the charcoal heats up start choking off the air with the bottom vents at around 200 until it settles to temp. I have to almost close them completely and then slowly work it up. The charcoal will start burning clean in about 45 mins - 1 hr.

Once you add the meat and get the temp settled, you then open the door and add fist sized chunks (1 or 2) of wood over the coals. By keeping the vents tight you’ll limit the heat and get the wood to smoke and not ignite.

With the WSM you regulate the heat with 3 bottom air vents. Once stable the heat will rise and fall based on how open/closed the vents are. The rest of the smoker is relatively sealed so it’s ridiculous how you can control and hold temp with those small adjustments. I don’t think i went further than 1/4 open all day.

The wood won’t flare up either so you get a nice slow smoke.