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1) When you get temp up past your cooking temp do you add your meat then slowly close the air intake and drop into your cooking temp? Ben Lang on his video kept saying to drop it down into your temp. 2) When you start cooking do you close both lid latches?

I've used a cheap offsets and UDS for a couple years and I'm wanting to get a better smoker. I only used charcoal in baskets using the minion method so will the Lang 36 patio with it's reverse flow design work when using the minion method? The video on the Lang site says you need to leave the...