2 vents on weber lid for uds
My weber top UDS has 1 dial vent with 4 holes. I'm thinking a 2nd. vent would help it out. I have seen other that added a 2nd four hole vent.
Wondering how that works compared to the single vent. A 2" bung has more area than the 4 holes in the weber dial vent. Also I have heard of some that have built their flat top UDS with eight 1" holes. I'm thinking temps would respond faster it I allowed more exhaust. Feel free to express you opinion. Everyone has one. |
I have thought about this in the past as this would possible even out the air flow a bit so it wasn't just drawing towards the one vent. However, I have never had an issue with just using the single vent so I figured I would not risk jacking up the lid to install a second.
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You could always do half & half.
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some have done that to their wsm's and were happy with the results. don't see any negatives to doing it. let us know.
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I guess I will have to make my own vent dial or get one from a used grill. Weber does not list them for sale on weber.com
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I'm adding a second set of vents on my dome lid for doing chicken.
I'm not sure which way to go yet. I've seen it done a couple of different ways, either a bung hole or 4 smaller holes. |
Where can i but a weber kettle vent wheel?
Where can I buy a 4 hole aluminum vent wheel for a 22.5 weber kettle?
Weber does not show them for sale on their website. :confused: |
I think the general rule of thumb is twice as many exhaust holes as intake. So if you have 3 1inch intakes you should have 6 exhaust holes. With the weber lid vent and cover, if you wanted to duplicate that you could drill the same hole config then cut a piece of sheet magnet to mimic the original vent cover.
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I'll add a bit of input here.
Typically the air intakes are 3/4" ID not 1". The original drilled hole is a 1" hole meant to accept a 3/4 pipe nipple. Norco somehow or other came up with the 3ea 3/4" holes and that size and number of holes has pretty much been accepted as standard procedure. I have the Norco style holes on mine and I can get my heat up to 325 with a 10" diffuser plate with only 2 holes wide open. With the third hole open I imagine I could go as high as 350 or more. Anyway, Norco also claims and others agree that 8ea 1/2" holes are sufficient for the top exhaust. I haven't done the math but I'd guess the 8ea 1/2" holes are a comparable or a larger surface area than 3ea 3/4" holes. I do know that one Weber vent has 4ea 7/8" holes. I did the math on this and I know the 4ea 7/8" holes is a larger surface area than Norco's suggested 8ea 1/2" holes. So to sum this up, if you think more/bigger exhaust is going to improve your smoking I don't think it will. But it may create a more even heat disbursement and reduce any hot spot you may have below the one vent wheel. Part of Norco's reasoning for the 8ea 1/2" holes was to spread out the heat exhaust, lessening the potential for hot spots caused by the heat exhaust focusing towards one vent. Hope this makes sense. Carbon, I could be wrong but I don't think adding more exhaust will raise your heat for chicken. Raising the heat requires more O2 getting on your fire or less diffuser spreading out the heat. |
Those extra vents on the dome are needed when you go full throttle on the intake. Let that drum breathe....Ahhh.....
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