Originally Posted by lehdeman
I'm wondering if you could have gotten a pretty similar result from an 8" stack... There seems to be a lot of people talking about tall stacks causing high temps. I have mine at 8 inches with the normal 3 intakes. I'll test out my theory once I get it going.
That's a good point. My problem is I normally put things off till the point I get so aggravated and I over due things. I while back I was try'n to do a HnF brisket and had no luck getting the temps up.
Two weeks later I went all out... lol You may be onto something if it works. I mean it would be cheaper to just screw in the stack when needed.