1Bigg_ER,
Just curious...
How do you typically set the smoke valves for the various cooks?
I initially just opened the bottom one to get a "baseline" for the cleanest smoke setting (with chicken wings).
I have since done a whole chicken, turkey roast, & a brisket with the bottom valve open and occasionally (~50% of the time at most) opening the top valve at the same time.
Thanks!
ericpete