So wife brought home an 820 pit boss. Cooked ribeyes last night with reverse sear-pretty good bacon tonight. Good my newbie question is How do you actually get smoke at a higher temp say 350 or not. Thanks.
What are you using for your temp reading, the digital on the controller or the lid thermometer? Lid thermo will almost always be higher due to location in the barrel. I focus on the digital and find it consistent. I added a stack to my 700 about 8 months ago and have not noticed any change to the temps. When I added the stack, I covered the holes in the back with fender washers and bolts/nuts. I did it for cosmetic reasons primarily.