I done told you. More intake
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Ideally, chimney/exhaust should be wide open and air flow/temperature should be controlled by the metering the intake.
Use this to figure out your metrics for airflow....
http://www.feldoncentral.com/bbqcalculator.html
Here’s your quick fix. Find a 1/4” to 1/3” stick laying around. Use it as a shim when you shut the grill lid. Works like a charm for me. Make sure your exit stove pipe is wide open, and if your vent cover at the exit isn’t big enough to allow the smoke to exit fast enough, get a bigger one. Not sure how much wood you are burning, but coals shouldn’t be choking you down. Anyway, the stick trick should help.
(Edit) you obviously don’t want your exit pipe wide open throughout the cooking process, just while you are dealing with periods of heavy smoke. Otherwise you will be running the temps up too high.
Last edited by Chap; 11-25-2018 at 10:26 PM.
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