Fire in woodbox

What method are you using??

Sounds like you are making the element run continously by leaving the door open that long. And when you say 'open', just how open is it?

I have been using a modified GLH method where I put the meat in cold right out of the fridge then close the door for the first hour and open the door about an inch for the remainder of the time. I have found that if there is wood in the fire box and you open the door even slightly the extra oxygen will cause the wood to light and burn. I tried an experiment and loaded about 4oz in for 6 hours every hour i opened the door about an inch and after a few minutes i saw a fire start. When I closed the door it took about 5 minutes for the flame to go out. Had to do this in the dead of dark to see the flame through the vent hole. So my 2 cents if the door is open you will get a flame but it will go out when you close the door. sill the best jerky i have ever eaten. That is except the batch i cut cross grain (wrong texture for jerky) but thats a different thread!

Sorry guys Iam using Q-Dogs method Igot from mainly daves it says to leave open 1 inch for 2 hours at start Iam cooking at 225 degrees.I will try leaving door c;osed for first hour then open. thank you DMassey and QNorth for info. Im still learning so all the help would be appreciated. Sorry it took so long for the reply