sincitydisciple01
Full Fledged Farker
Been cooking on drums for the past 10 years and just made the switch to an American BBQ Systems All Star. So this is my first time cooking offset instead of direct.
I’m completely content knowing it’s going to take some practice to figure it out. But I do have one question right out of the gate. There’s a damper between the firebox and cooking chamber. On the drums, temp control was managed with the vents. What, if any, role does the damper play in temp control? Is there a hard and fast rule of how far to open while cooking?
https://www.americanbarbecuesystems.com/product/all-star/
THANKS!
I’m completely content knowing it’s going to take some practice to figure it out. But I do have one question right out of the gate. There’s a damper between the firebox and cooking chamber. On the drums, temp control was managed with the vents. What, if any, role does the damper play in temp control? Is there a hard and fast rule of how far to open while cooking?
https://www.americanbarbecuesystems.com/product/all-star/
THANKS!