OK: I presume you have read the
Masterbuilt threads and have a good grasp of the drilling ideas we did.
It's relatively simple using a hole saw and electric drill, but if you encounter skins made of stainless the teeth on the saw will be quickly ruined. A new one will last long enough to get the job done. You can liner the hole with anything (other than galvanized) that suits the purpose.
Most of the
Masterbuilt guys used the pipe nipple and electrical box connector nuts as I did. Not very many added the O-ring to the outside (optional). The O-ring does help seal the outside to weather and water intrusion.
Don't be concerned about maintaining temps it sounds like you have extra capacity if the heater is cycling...You can always close down the size of the top vent with washers if you need to maintain temps! When I use the smoker as a temp holding thing I close the top completely with a pipe cap or whatever you lay on it will do.
Masterbuilt has three 3/8" holes in the end of the wood tray for inlet air. That's all, and is adequate for our units. I would try the vent on top first and then add a hole or two to the bottom if needed. Go slowly adding bottom holes as you may not need them if you have some inlet spots already.
Don't get in a hurry on the wood chip drawer you need to check the meat and spray or mop anyway. Just add chips as needed when you do those chores.
Consider adding the drip catcher under the top vent on the inside. Water tends to condense in the pipe nipple and drip back. You don't want that black nasty stuff on your meat! There are pictures and comments on the drip catcher in the
Masterbuilt posts also.
You mentioned that the chips were nut burning very fast.
Would bet that they will be consumed faster with the vent installed as there will be more fresh air to aid in the process.
Masterbuilt guy only use 3-5 chips at a time but since you have to open the BIG door each time you may want more.
Good Luck! let us know how it goes!
Any other thing we can do? just post back...