Quote:
Originally Posted by kusojijii
I initially drilled holes around the top of the lid but wanted a better control of temperature so I plugged them and bought a large 2 inch ball valve.
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Each to his own but normally there is no need to dampen the exhaust. Some say dampening the exhaust creates creosote which gives food a bad taste. What's your theory now that you have Qed for awhile on it? Do you regulate both intake and exhaust? How much do you dampen the 2" exhaust?