On my rec tec mini, I didn't worry about a dual zone for low and slow like I would with my weber kettle. With the 640 I was wondering if it's best practice to push the damper in as far as necessary to provide an area as large as the meat you are cooking.
I read the "Variable Damper Best Practices" doc Herb posted, and from what I gather I can just set the temp and let the cooker do it's thing, but thought I'd run this question by the group.
Thanks in advance!
I have set my dmpner to 5" in within a year of buying it and never move it. You can play with it. You won't get a 500f on one side and a 250f on the other side no matter what. The upper shelf to the left is the coolest spot.
Same here. The first few months I played around with different positions but in the end have not moved it for nearly 4 years. I am sure there is a difference but the more I tried to out think the pit the more I realized that the continuity of leaving it in one place outweighs my perceived cooking instincts.
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