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Old 12-05-2011, 09:48 PM   #39
is One Chatty Farker

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Join Date: 08-28-11
Location: Waconia, MN

Originally Posted by Phrasty View Post
Personally, my rig would run too hot wide open all the time. If I add splits to the fire and the smoke gets thick I usually open the vents all the way to get a clean burn going again the very gradually close them to 1/4 open to maintain 250 - 275. I found that if I shut them down too fast that tends to give white smoke sometimes.

That's what I wondered, when I did my test burn the other day, it was 20 degrees and with a 20 mph wind. I was running with intakes wide open and was maintaining bottom shelf temps of 230 -240 and top shelf temps in the 280 - 300 range, this was with 2 small splits added every 30 minutes. For fun I decided to add 4 small splits to see what would happen, and I hit 450+ in my hot spot.

The Beast: 500 Gallon Homemade Reverse Flow
Weber 22"
Cajun Fryer FF2
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