View Single Post
Old 02-11-2013, 05:09 PM   #5
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Originally Posted by froggyshooter View Post
GTR. Thanks.
that sounds a lot like what I do although getting to stabilize at one temp is difficult. You don't think the exhaust then is any issue?
In all honesty I don't know. What I can say is, based on lots of time watching smoke come out of my exhaust (staring at exhaust stacks when cooking is a good thing to do IMO), I don't think I'd want less than 2" for exhaust.

As far as getting it to stabilize - are you allowing time for the temp to settle in? Some folks fiddle a lot and that can lead to fluctuating temps.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 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
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote