[Barbarian]

Hey Phubar,
Here are my intakes. I made the back on a bit taller so it would be easier to get to since I have a table close by and cannot walk around the drum. The front one is a bit shorter and the other two are down at the bottom but are only open for about 5 minutes when I fire the drum up, then they are shut down. On the tall ones I use a magnet to adjust the air.

I like the 2" exhaust. It works great since I have a airtight drum now. I use a tin can to put over the exhaust to slow it down before turning the meat and to shut it down after the cook.

Not quite sure what your pic shows, maybe another one later will help. Good luck with the build.