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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-20-2013, 02:09 PM   #16
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Join Date: 06-03-10
Location: Shawnee, KS

Gaps at the lid level will not be a major issue. As other posted, start with fewer lit briqs. You can have a flat top lid with drilled holes and the fire will still die if you shut off the intakes.
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Old 01-20-2013, 02:15 PM   #17
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI

My Weber lid doesn't fit my drum very tight, and I have no problems with the temp. The key is to catch the temp on the way up. Your drum is not going to draw air from the leaks in the lid if you have a positive air flow coming through the intakes.
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Old 01-20-2013, 02:27 PM   #18
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Normally a ill fitting lid will not affect temps in that manner, Your starting with to large a fire mass to keep the temps down to where you want them 8-10 briquettes will get you where you want to go. If you want to cook a 225( beyond me why I digress) start closing off your intakes at 150, and 200 close the ball valve 1/2 way and let it settle down. Then fine tune to your target with the ball valve adj. Once you learn where the sweet spot is all you will have to do is set the valve and close off the other intakes as I described. Now After trying this If the temp is still unruly I would say you have an air leak around the nipples. Easily fixed with a bead of RTV
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Old 01-20-2013, 02:32 PM   #19
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Join Date: 07-07-09
Location: Chico, CA

like others have said, 10 lit briq's max, minion method. not half a bag or even half a chimney.. keep the lid on and catch the temp on the way up.. if you're going to let the temp get up to 400 and then try to get it down to 250, it's going to be a long day..
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