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Intake damper smoke.

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    Intake damper smoke.

    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.

    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
      GlenMoss commented
      Editing a comment
      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.


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