Mine are 1", I believe most people use 3/4". One intake is probably not enough - I have 3, and usually shut one down once the pit is going and have one wide open and the other I adjust with a ball valve. I normally cook at higher heat - usually around 300. It's probably worth mentioning that my exhaust is 2" pipe with an elbow (always open), since exhaust figures in to air flow & pit temps.
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!