I am curious what position you all have your dampers set for a low and slow cook at 200 degrees. I realize many different factors affect your damper settings but just want to know in general what positions they are at. I find on a low and slow at 200 degrees for 16 to 24 hrs my bottom damper is open from 1/3 to 1/2 open, the daisy wheel is open about 1/16 to 1/8 inch. These settings usually keep me in the 175 to 225 range. Where do your dampers end up to maintain 200 for a low and slow cook ? Thanks for your replys in advance. Big Daddy Out !