Originally Posted by dresselbrew
I started out with the big hole open by itself and stuck the thermometer in the smaller one. The temps wouldn't get higher than 220-230° so I added the other 2 holes. It won't be hard to fid the holes in the lid. I'll probably add another intake hole and see if it helps. Thanks for the advice everyone and keep it coming.
Another problem I'm having is my basket is too big. Apx. 15" diameter and 6" tall. I'm thinking of making another ring to set inside that's smaller for the shorter cooks. Maybe something like an 8" diameter.
Cover all the exhaust holes except for the bung and increase your 1/2" intakes to 3/4" and you'll be jammin!
A smaller basket is nice for smaller cooks!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR