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Spacing of Intake Holes

post #1 of 8
Thread Starter 

How important is it to space intake holes equally apart around the drum?  The reason I'm asking is because I plan on using a single, small, sliding draft door over three 3/4" holes grouped together.  I personally believe it makes no diff whether they're grouped together in one small area or equally spaced around the drum.  Thanks!!

post #2 of 8

I use a single intake and it works just fine. I have built a few other with multiple intakes and even so, most are only using a single intake when cooking.

post #3 of 8

I don't have a UDS, but with my WSM I keep 2 intakes closed all the time. The exception being when I fire it up, then I keep them all open. If I only use one at startup it takes a little longer to get to temp. If it is important to you to get it going quickly or be able to raise the temp quickly, then you may want to add the extra vents.

post #4 of 8

When I built my first one I put a single exhaust in the back and it created a hot spot. I added two more to form a triangle, problem solved plus it just looks cool. Here's mine in action. 

 

http://www.smokingmeatforums.com/wiki/thin-blue-smoke-aka-tbs

post #5 of 8
Thread Starter 

Thanks guys!  I realize once I reach operating temp all I need is just one little vent hole to meter in air to maintain smoking temps.  But on occasion I do need to operate the cooker at 400°F when I'm doing chicken, for instance.  Also during fire up.

 

As for exhaust vents, I'm using a Weber dome lid and that will remain stock.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

I use a single intake and it works just fine. I have built a few other with multiple intakes and even so, most are only using a single intake when cooking.


How big is your single intake?  Does that single intake give you enough latitude in controlling temperature to also do high heat cooks, around 400°F?

 

post #7 of 8
Quote:
Originally Posted by carbon View Post




How big is your single intake?  Does that single intake give you enough latitude in controlling temperature to also do high heat cooks, around 400°F?

 



 

It is 2" and it should be more than enough. I have done briskets as high as 375* with it only cracked about 1/4 of the way open. I also use lump charcoal which tends to burn a little hotter than briquettes.

post #8 of 8
Thread Starter 

Here's a pic of my completed draft door which slides through three 3/4" holes.  I will be seasoning the drum tomorrow and cooking in it this weekend.

 

I don't know why my pics will not load on this forum even with IMG codes.  Anyway, here's the link:

 

http://i31.photobucket.com/albums/c362/jojisan/P1060078.jpg

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