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  1. #1
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default Vent usage....let's get down to the truth.

    Is there a engineered answer for how to use vents? I'm talking for smokers and for charcoal grills.

    I was under the impression that good pit masters leave the out going vent pipe on a smoker fully open and adjust the intake vent.
    Is this correct? ( I have had good luck this way with my stick burner)

    also.......

    Is that the same method you are supposed to use in a charcoal grill?
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    As for an engineered answer, I don't have one. But the smoker in my signature is one that I built and has a six inch stack with a damper. Using the wide open position while smoking will not work for this smoker. Tried to run it using only the air intake to regulate the temp of the smoker would not allow me to hold a constant temp. By closing the damper about 2/3 I can control the temp and still produce some great "Q". So I guess what I want to say is as long as you can get thin blue smoke, maintain your heat, and produce quality "Q" run your vents where you have to. Several on this site have seen my smoker in action and how easy it is to operate. So do what works for you and produces good or great food to satisfy those you are cooking for.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    It's a good rule of thumb for most stick burners, UDs, and most smokers and grills. But there are some types that are exceptions. Such as BGE, Kegs, some cabinet smokers (Spicewine), and others. You have to cook on a unit and find what works for that cooker and how you like to cook on it.
    Jim

  4. #4
    Join Date
    Mar 2012
    Location
    South GA
    Posts
    108

    Default

    My UDS has three 3/4" nipples, one with a ball valve. It has a 3' stack attached to the 2" bung hole. On windy days, the temps will tend to creep up slowly unless I close off all intakes completely. Of course then the temps fall quickly. If I cover about 1/3 of the stack opening with foil, it will hold steady for hours. I still get good flow of smoke from the stack so I don't worry about stale smoke.
    UDS, CharGriller w/SFB, Maverick ET 7 & ET 732
    and now a brand new BBQ Guru PartyQ!

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I run all my pits exhaust WFO regulate with the intake, The only exception is if I smoke on my OTS I run the intake open 1/8" and close the exhaust to no less than 3/4 open to fine tune 250-275
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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