k.a.m. wrote:If you are running an offset with an over sized exhaust then trimming your temps with the exhaust damper is a preferred method. Most offsets do not run over sized exhausts and I have never seen a store bought smoker that has one usually they are undersized in my opinion. These cookers should always be run with the exhaust wide open and control your temps with the intake for a cleaner burning fire.
Agree with KAM here, it depends on the size of the stack and true most (but not all) have a chimney too small so wide open is correct but there a lot of ways to cook, I do run charcoal, either lump or briquets with wood chunks in my offset with a basket. Mine runs with the intake about 1/8 of an inch open now to about 1/4 in open on chimney and will run around 6 to 7 hours @ 250-300 on 15lbs of charcoal plus a couple good size lumps or one small stick. It doesnt even smoke (that i can see) after the first hour yet it always produces a very nice natural smoke ring on my briskets.
Strafer, should really try your best to plug the leaks, it will work much better and less fuel, keep trying and you will eventually get it dialed in and be successful.