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  1. #1
    Join Date
    Mar 2009
    Location
    Broken Arrow OK
    Posts
    502

    Default one intake open vs two

    For those of you with more experience on the drums--do you find any difference in temp control using one intake open enough to maintain temp as opposed to using two opened to get the same air flow?

    I've noticed on mine that two open a bit will make changes happen much quicker, but the temp seems to fluctuate more. Using just one intake open means that any changes made take longer to affect things, but the temp seems to be much more stable.

    Any thoughts from those of you more experienced?
    UDS #2
    RUDS #3
    Weber one-touch
    Magic Chef fridge smoker

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Never really worried much about it...
    I'd rather have the temps climb gradually so you don't get temp spikes. So once my drum is up to temp, I'll cap both intakes and adjust with the ball valve....if I can.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    I only have and use one intake. With my drum I dont need a 2nd intake for pork.

    I am going to add another one just so it is easier to get to and sustain temps for chicken.

    Every drum is different I guess.
    MEMBER: BERGIE BBQ team 2011, 2012.




  4. #4
    Join Date
    Dec 2008
    Location
    Cheektowaga, New York, United States
    Posts
    187

    Cool Intakes

    I have 2 ball valve intakes and 1 pipe nipple w/cap for a third intake. I usually run with the 2 ball valves half to quarter open. That way i get a more even burn with the lump charcoal. When i used only 1 valve, the lump would burn unevenly in the ring. Using the 2 valves, it gives a more even uniform burn. The third intake is used for when i want to crank up the temp to a 325*-350* for cooking chicken.
    55 gal. UDS
    Ducane BBQ Grill
    XL Big Green Egg

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    One 3/4" ball valve, no difference.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    h20loo is offline Can tell pulled pork from sliced brisket h20loo is an unknown quantity at this point
    Join Date
    Jul 2009
    Location
    Waterloo on. cdn eh!!
    Posts
    325

    Default

    I noticed the irregular burn when I first started so I extended my intake to the bottom centre of my basket. I just use one 1 1/2" pipe and that keeps me Qing in weather that most quers wouldn't go out in!!
    Heres a shot just before pressure washing
    Last edited by h20loo; 08-05-2009 at 07:39 PM.

  7. #7
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    OHH man I like that



    Quote Originally Posted by h20loo View Post
    I noticed the irregular burn when I first started so I extended my intake to the bottom centre of my basket. I just use one 1 1/2" pipe and that keeps me Qing in weather that most quers wouldn't go out in!!
    Heres a shot just before pressure washing
    MEMBER: BERGIE BBQ team 2011, 2012.




  8. #8
    Jackb is offline Allowed to bring in wood for The Pit Jackb is an unknown quantity at this point
    Join Date
    Dec 2013
    Location
    Kearney, Mo.
    Posts
    51

    Default

    I understand closing the air intakes/ball valve, but I still struggle at times keeping a consistent temp in the drum. I have 8 freeze plugs 1 inch in diameter in the lid. Is it smarter to use any number of those as opposed to just opening the 2 inch bung cap? Appreciate any input. Trying to be as consistent as I can with the temps and am looking for the best medium. Thank you!

  9. #9
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Are you using briquets or lump ? it sounds more of a problem of over zealous adjusting of the air intakes. When you make an adjustment to the intake valve it might take 15 to 20+ minutes to actually settle into a steady temp. Many people try to make adjustments too quickly and too big of adjustments before the temp has had a chance to settle in good and they end up chasing the temps up and down the entire cook.
    The exhaust is a personal choice. Try the open bung and closed holes, then try the closed bung and open holes and see which you prefer or really which your drum likes better. All drums are different.
    Jim

  10. #10
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    To go along with Jim's advice, try using 4 or 6 open holes also. It will make a difference. Just keep the pattern consistent.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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