Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have seen several people suggest you keep the exhaust wide open during smoking. I have an Oklahoma Joe's and it is a challenge to hit 225 degrees with just adjusting the intake. Can someone please explain to me why you want your exhaust wide open?
Closing or reducing the opening of your exhaust will cause a myriad of problems , Creosote production from trapped and stale smoke is your biggest enemy.
Runs of heat going too high or smothering your fire are among the mix.
The exhaust (IMHO) is only to keep rain out of the smoker and rusting your toy from the inside out (I call it 'Smoker Cancer').
Open it wide open and forget about it . . . and as you smoke . . .
I run mine wide open as well. But someone here mentioned closing it when the firebox lid is open, basically trap the heat for a few minutes while tending the fire.
Prudent and Smokey bruin, closing the Exhaust may be a way for 'you' to control heat , but it will come back and kick you in the rear some day.
Creosote production is caused by stale smoke being left in the cooking chamber, food gets coated and the walls of your Smoker will get a coating .
I know of no - one that uses the exhaust for control ; the only control of your heat is the intake at the firebox . open it wide and control it by closing and opening . You may have to add some smaller sticks to catch quicker ,,, or even open the door to let excess heat out or to get more O2 for your fire.
My suggestion is to practice often , at heat development ... I have an offset and can smoke from 150*F to in the 300's with no problem. Took me some practice runs to figure it out , but after the learning process , you'll be fire control.