So you have a smoker and you are confused about how to control your temperature. Here are a couple of things that might help you get started:
First, temperature is controlled by adjusting the damper (or vent) that is closest to the firebox or heat source. The other vent, usually a tall stack coming out of the top of the smoker, is the exhaust. Always keep that one open. It allows the smoke to escape and that keeps you from getting bitter flavors. It also creates the "draw". Draw is a vacuum that pulls air into the firebox. Let me say that again: "pulls air into the firebox". You aren't pushing air into the firebox, you are pulling it in. In later articles I'll talk about how important that thought is to keep in mind when you overload your smoker with food. But for now just remember that the exhaust is always wide open during the cook.
Next, we will talk about the intake damper adjustment. Temperature in you cooker is directly affected by volume of ignited fuel and the amount of oxygen feeding it. When the damper is wide open, a large amount of air will be sucked in and will fuel your fire to the maximum of your smoker’s capability. Closing the damper all of the way will choke your fire of oxygen and eventually cause it to go out.
physical change is a change in which no new substances are formed. it affects the chemical substance but not the chemical composition.