Originally Posted by sparky66
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?
Sparky, the general consensus is to leave the exhaust wide open. Leaving the exhaust as a constant means one less thing to worry about when adjusting temps. Mine has a standard weber 22.5" lid and I only close the lid when i want to kill the fire. I dont know if smoke gets stale but the exhaust wide open would help prevent "stale" smoke from staying around longer than it has to.