Intake damper smoke.

[GlenMoss]

My temps were between 240-265 for the 5-6 hour burns. My main concern with the smoke is it shows something is wrong with the draft so it's an issue of efficiency. Also I have only cooked small loads.

[Jerod Broussard]

I will occasionally have that happen. I just watch to see if it is really putting out alot when I load it down with 4-5 briskets.

How are the barrel temps doing?

I have noticed putting the wind blowing at the intake helps keep temps up when I load it down.

[GlenMoss]

On my first two cooks I would occasionally notice smoke exiting from the intake damper. On both days the weather was fair with light breezes. I'm at sea level so my damper is at 1/4 open. I would say that the vent was mostly perpendicular to the wind. Obviously if I cracked the lid the smoke would stop leaving through the bottom vent but the PBC is designed to operate with the lid firmly closed. I never heard anyone suggest that the damper should be positioned windward, leeward, or if it matters at all. I remember a few others had mentioned it before so if anyone has a suggestion I would appreciate it.