Jeeks - Does your smoker have a door on the right end of the firebox? If yes, do you use it?
The side of the firebox is where you remove the ashtray and there's a damper. That damper is the one I use to control the temps, the damper on the stack stays open all the time.
BTW - I did install a baffle in the cooking chamber to direct the draft towards the middle, seems to work pretty good so far. Gonna take some pics in a bit.
Andy, once I get my coals started I set the damper in the middle to see what kind of temps I get after 10 minutes or so and adjust from there. I was running about 240-250 today so I had to close it up a bit. Right now I'm at 225. It all depends on the type of fuel I'm using too. When I add a chunk of oak I need to pretty much close it all the way cuz it gets too hot.
WTH, I threw on some bacon. L2Q made me do it. lol It's at 150 right now, I still made a mop using a Corona and brown sugar. I tried wrapping meats in foil a coupla times but didn't think it really added anything. I just watch my temps and try to keep the meat damp.
Here's the diffuser. I used a 24" section of round duct, flattened and curved to the shape of the opening. Gonna take some getting used to since I nearly grilled my brisket. lol I really need that vert. smoker.