Pantyhose smoker manualUploader: Immanuel 2 days ago Subscribe 438
You'll be hardly able to see the smoke and probably question whether this is right It makes no difference to the price you pay but it really helps me continue improving this website. The only thing to stress is that you need to wait until the thick white smoke has died down and you're left with blue wispy smoke that's hardly visible to the eye. I find that I normally have the flue damper fully open and my heat regulations is purely regulated by the firebox damper. It's this process that breaks down the tough connective tissue in the meat leaving you with a juicy tender end result and mastering this part is a classic example of how practice makes perfect. The heat is controlled by the intensity of your fire which in turn is controlled by air flow through the smoker.