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.
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?