MushCreek
Full Fledged Farker
- Joined
- Oct 1, 2009
- Location
- Seminole Florida
I run two different lids on my UDS, as do two friends of mine. We've all noticed the same thing: The tall lid, made out of 1/3 of a drum, runs much hotter than a Weber lid. With all intakes closed, mine will gradually sneak up to about 275 or so, where with the Weber lid, and one intake open, it's more inclined to stay 225-250. My friends noticed the same thing. I do know the exhaust is bigger on the tall lid; it works about to about 20% bigger. Do you think that's what the difference is? Maybe I should throttle that exhaust just a little? I know it's bad to close the exhaust too much (creosote). It seems like we're getting a decent seal with either lid. I've also noticed the problem is worse on windy days, probably because of having one big hole instead of 4 little ones. Thoughts? BTW- My thermo is 12" long (not braggin'), and about an inch under the meat.