I've been cooking on a UDS in one form or another for many years. The one that I made some years back and use now has two 3/4" intake (ball valves) located on each side of the drum. I usually have both of them open while the coals are coming up to cooking speed and then close one off and adjust the other one till I reach my preferred temp, usually 225 - 250 for pork/beef and 300 - 350 for chicken/turkey.
I now want to build a new one for two reasons. Aesthetics and one or two other modifications that are mostly internal for my style of cooking as well as due to a foo-barred back, I want to bring my intake valve(s) up the side a bit higher so I don't have to bend over. (Yea, I know I can open and close with my foot.. just hate doing it) I would prefer to have just one intake and increase the size of the intake to inch and a half or two inches.
I will be putting in one of those Pitmaster IQ temperature controls at some point, so I will have the fitting installed and capped till I can order one.
I'm not trying to reinvent the wheel here. Just trying to make it prettier and try to reduce fittings as much as I can. I like the valve set up so one way or the other will be sticking with that. I am using a dome lid (Weber).
Should I go with 1 1/2" or 2" intake? Other opinions welcome.