Originally Posted by Philly-QueMaster
I have 4 intakes at the bottom which were drilled 1" in diameter and threaded with 3/4" piple nipples. I started out with all 4 open until the temp started getting close to 200 and then closed all but 1. As time went on and my temps started to drop I started taking 1 cap off of each intake until all 4 were open again. My charcaol ring I was using only measured about 7" in diameter. I plan to make it larger so its about 13-14" in diameter. Hopefully that will allow for longer cook times and more steady temp control
You have WAYYYYYYYYY to much exhaust.
Why all the holes when you got a perfectly good bung?
Close up one or the other but your just letting the heat right out.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR