I havn't seen anything on the Mini Setup, I have picked up on some notes but this is what I have done:
- Charge with a fully lit charcoal chimney
- Load with enought charcoal to smoke your meat, I have a stick with marks, fully loaded is about 16 hours. Close top door.
- Damper is 100% open all the time
- To heat up - Air intake open 100% and Ash door open 100%, took about 45 minutes.
- As Temps hit 190 to 200, close ash door and air intake to 50%
- Monitor for another 20 minutes.
- Load Meat, get a chair and beverage of your choice.
- I adjust around 50% air intake open, +/- 5% or so, if you look in the picture you can see the ait intake.
- AND remember the center is hotter than the door temperatures.
- Very easy and very stable!
