Competitor Model operation

[TigerSmoker]

I have 'inherited' the use of a BWS. I believe it is a Competitor model. I was wondering about the proper use of the vent inside the cooker between the fire box and the cooking chamber.

I've cooked on it a couple times and had it open all the way. While others on this board have said the highest heat is on the top, when I've cook with this open the highest is on the bottom. It makes me wonder if it's really meant to be open all the time, or maybe just for a little while after the wood goes in to smoke?

Thanks for any advice.

[Mike in St. Louis]

Tiger Smoker. Is this piece that you are talking about in the middle of the water pan? If so that is what Mike calls a hide setter. People that are cooking shoulders sometime want to set the hide or the outside skin. They will open it up to let more heat into the cooking chamber to heat up and set the outside of the skin..Some people use it and cook right above it for steaks or chicken. If you are smoking, leave it closed. Mike.

[TigerSmoker]

Mike, that's the one I was talking about. Thanks for the explanation.

[Captain-que]

Mike,
Just currious...as you know, without convection, there is a pretty good temp variance from top to bottom. Even in my Fatboy, I was surprised at the difference. Could that vent be opened slightly to help even the temp difference or would this impact the air flow and other dynamics that make it cook so well?

My Fatboy has the removable water pan, but my Competitor will have the vent. The next week is going to be very long...my new Competitor was shipped yesterday!!!

[woodsforums]

Cap,

It would change the dynamic of the cooker entirely. Instead of the heat venting up the double wall contruction, it would vent DIRECTLY into your pit. Which would also really mess up the "rolling" of your smoke. If you notice when you open your door and watch the smoke, it rolls through the racks, you wouldnt get that as well. You are also basically eliminating your water pan and going to a direct heat smoker. You would then have to turn your meat and the whole nine. I always keep mine closed, I set my hide when I go into the finish phase of the cook, I throw what I want finished into the top rack area, bring the pit up 15 degrees from wheever I was cooking, and let it crisp it up, I come out with a NICE competition bark that tastes awesome. Hope that helped.

[Captain-que]

Yes it does help. My Fatboy has a removeable pan, but my Competitor will have the lover vent. Haven't seen it yet, but it's scheduled to arrive later this week!!! Time is passing very slowly knowing that it is sitting on a truck somewhere.