Walker:

I shoot for 225.

Cooking with wood makes it a little hard to get it exact. But shutting & opening my vents, I can always get it to stabilize somewhere between 200 and 250.

This time, I got it right on the money at 225.

Below is a picture of my smoker in action one Thanksgiving. Inside of it is a Turkey, a ham, and a brisket


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------Smoker.gif


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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.