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Unread 02-06-2013, 11:12 AM   #2
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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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, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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