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DWELL IN THE SHELL QUESTION

I attempted the "dwell in the shell" for two lobster tails today.  I thought they turned out pretty great, but my wife's only critique was that the lobster could be a tad less smoking.  If you do a true dwell, you shut off all the vents.  I thought that normally adds a bad smoke flavor.  Has anyone tried just finishing the cook for the last five minutes with the vents open?

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