Originally Posted by froggyshooter
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, 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
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!