Quote:
Originally Posted by razrbakcrzy
Much different Thermal Dynamic flow with a domed lid as opposed to a flat drum top.....
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Domed lid, flat lid, exhaust is exhaust. Weber uses a 3 to one ratio in intake vs exhaust. If you look at the pbc threads, the unit has a massive 3" that is perhaps 30% blocked and 4 exhaust holes where the rods go through. In the PBC videos they even go on to say while the intake is fixed, they recommend that even if you're only cooking on the grate to still insert the rods to prevent the pit from getting too hot. So in this instance the pbc probably uses a ratio higher than the weber and they have a flat lid. The idea of thermo dynamics on a domed lid vs flat with regards to the size of the exhaust is absurd.
