Originally Posted by pman777
I've never been above 350 degrees and only when I seasoned it. 350 was not yet full throttle either.
I built mine with (6) 3/4" exhaust holes in the flat lid.
(4) 3/4" pipes for air intake. 2" from the bottom (3 w/caps & 1 adjustable)
For Chicken I run all the exhaust holes open. I close off 2 holes if I'm trying to hold the temp. down to 225. I use drop in pipes with Black screw on caps for the additional adjustment/lower temp. I made a total of 6 of them so I can damp out the fire. I know it's low Tech. but it's easy and inexpensive.