But how does it cause a problem with temperature control if all the other components are sized accordingly? Can you just throttle down the air intake and use less lump or wood? I'm trying to understand. Thanks!
yes you can throttle it down, but more than likely you won't achieve total combustion in your firebox which will cause lots of white smoke. This is known as a dirty fire and can affect the taste of your meat. Remember you are trying to run the cooker where you are only seeing thin blue smoke.
The ribs turned out very good! Did a rub and smoked them for a few hours. The butt took a bit longer but the best thing was how easy it was to control temps with a reverse flow smoker. It made the experience that much better. This weekend I'm planning on smoking a brisket and brewing up 10 gallons of Rye IPA. Should be awesome!