Despite the fact we'll all using the same cooker it's pretty amazing the differences folks point out. For me, my starting temps are never over 300 (I probably start a cook a bit sooner than most). If l leave it alone it runs along in the 290's. If I foil one hole I get down to the 270 range. Two holes and I'll drop to 250 or so. Typically I won't foil two holes unless the temp gets near 300 because, like Kathryn I'm worried about "foul smoke". Most cooks are done with one hole foiled. I have a barrel from shortly after they switched barrel finishes. My lid's edge is curved to hug the barrel rim. It fits snugly and with the "gunk buildup" it can require a tug to pull it off. Chicken is done by letting the coals sit longer before hanging and by using only one rod inserted diagonally so the chicks are in the middle of the barrel. I don't typically cook for really large groups, so I've never loaded the barrel down to capacity like some of our resident heavyweights here do. This "cooker" is all about experience. I've probably got 40 cooks in now and I've logged every one. I'm at the point now where I can "set it and forget it" because I know how it's going to react. I've gone off and left it cooking for hours at a time. Considering how long I've had the cooker I should have lots more cooks in, but I've moved to a semi vegan diet and that really cuts down on the amount of meat I consume. I call it a semi vegan diet because there is no freaking way I'm giving up my Saturday BBQ completely. So, I get meat once a week. And since we don't eat much of it any longer I make sure to buy top notch stuff when I cook. Best of both worlds! 30 pounds gone, belly going bye-bye!
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