PBC air damper on the lid or side?

[jbeck1986]

Maybe this is a stupid question but I'm curious. I'm thinking of putting an adjustable air damper on my pit barrel. My question is whether or not having a vent on the top would have any drawbacks versus the sides? Would it affect how even the heat is at all?

I wasn't sure if the way the the natural vents that the rebar holes create and how the heat/smoke is forced out the side is part of the science of how it is able to create such moist even cooking at a noticeable reduced cooking time versus other cookers? Or is it just a convienient use of a existing feature that has to be there anyway?

Thanks

[eddiecalder]

I'd add it to the top personally. No real reason.

[jbeck1986]

Yeah that's what seems to be the most convienient. there's a very good chance I'm over thinking this. That is my style for sure

[Jerod Broussard]

Top of the lid will have better flow, similar to cracking the lid.

[MBMorgan]

Hey JB ... Have you ever considered installing something like a 2 or 3 inch ball valve (with or without a stack) directly on the lid rather than the sides?

[Jerod Broussard]

No I have not.

[jbeck1986]

Ok your the expert. Where did you get your vent?

[jbeck1986]

Jerod Broussard besides wanting know where you got your vent. What is the Benefit to the air intake tubes you have? Also do you have pics? I was trying to find a thread that explained this but couldn't find it.

All my curiousity is due to having such great result from my brisket this weekend that I'm getting requests to smoke some for other people so I'm trying to get prepared for smoking multiple briskets since I'm not cooking anyone else's brisket with out making some for my self

[Jerod Broussard]

Let me get home from work and I'll find everything for you.

[jbeck1986]

Thank you sir

[Jerod Broussard]

Here is the link to the Vent Thread

I go the vent off ebay.

The air tubes were put in first. Had I done the vent first I would not have needed the tubes. I'm actually thinking of taking the extensions down. But sometimes they give a little boost to the initial temp setting I could really use when I hang a good bit of meat.

Cooking 4 briskets is a pain to get everything barked up. The top of the flat is pain as it is, add all that humidity and you have to be careful not to wipe your rub off when you got to the grate. You hang them too long and they will get to 203+ before you get the bark you want. Luckily I have had a few get to 203+ without wrapping that were barked up enough.

I hang for about 5.5-6 hours. If I run 225-230 it makes for a loooooooong cook. I prefer to run around 250. Any hotter is really too hot. It will singe the ends a bit much, plus it will run waaay too hot when I go to the grate.

The pain with barking up is having 2 layers of briskets and checking and rotating. Throw in some sleep deprivation and you have a fun time.

[jbeck1986]

Thanks for the info Jerod. It's awesome to have someone who does all the experimental stuff and shares the results.