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Unread 08-18-2012, 01:10 AM   #9882
On the road to being a farker
Join Date: 08-07-12
Location: Oakland, CA.
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This is a huge thread and I'm still working on it so excuse me if this has been answered so far. A lot has been mentioned about the opening and closing of the intakes but what about the exhaust on the lid? I'm using the factory 2" bung hole as my exhaust and want to know what most folks are doing as far as how much to keep that open when cooking?

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