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Pro tip: I spent 2 years pitching my smoker's vent wide open and wondering why my brisket was dry
A guy running a food truck off Route 9 in Poughkeepsie watched me load my charcoal basket last July and asked why I had the intake cranked all the way. I told him that's how you get it hot. He laughed and said I was basically baking the meat, not smoking it. Ran the next packer with the vent barely cracked, held 250 for 11 hours, and it came out night and day different. Went back and read the old forum threads I skipped in 2021 and half of them say the same thing. So my question is, what other basic stuff did you skip past because it sounded too simple to matter? I'm still not sure I've found all mine.
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