The BBQ BRETHREN FORUMS. - View Single Post

Fwismoker · 07-20-2016, 07:49 AM

Version 1.0 I had four 3/4" intakes but that was before she was converted into a full fledged 007, Version 2.0 has only three 3/4" intakes. Now it depends on the wood, size splits, what temp area I want, and even weather is to if I want any air opened up during the cook. I usually open at least 2 when starting but when the fire is started close them up or maybe leave 1 open. Bottom line is it just "depends" on lots of different variables but I'd say largely the bottom air gets closed after the fire starts.

07-20-2016, 07:49 AM	#7
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Version 1.0 I had four 3/4" intakes but that was before she was converted into a full fledged 007, Version 2.0 has only three 3/4" intakes. Now it depends on the wood, size splits, what temp area I want, and even weather is to if I want any air opened up during the cook. I usually open at least 2 when starting but when the fire is started close them up or maybe leave 1 open. Bottom line is it just "depends" on lots of different variables but I'd say largely the bottom air gets closed after the fire starts. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]