Yoder Smokers Community Forum

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.

Let me edit that, I notched my damper rod and I pull it out 5". Stays there.