Just as the titles reads. I've read both, some say the internal temp is controlled from opening/closing the intake and others say it's controlled by the exhaust hole(s)
I've noticed some people just use the existing bung as an exhaust and others drill multiple holes and cover/uncover them as needed to regulate temps. So, for those of you out there that have done both, which works better?

Both have to be the proper size BUT if you have just a bung hole or 8-12 1inch hole on your lid, leave well enough alone. This should be sufficient. Don't try to restrict or regulate them. Concentrate your concerns on the INTAKE.

I have to admit I'm not 100% sure what your asking but if it's in regards to controlling the temperature inside a charcoal smoker, then it's pretty simple (fire and heat, that is).

Air will make a fire burn hotter, lack of air causes it to die down (or extinguish). The exhaust is just where the fumes end up being sucked out of.

If you close off the exhaust, the air inside the smoker will be burned away by the fire and start smothering the fire. Think of putting a snuffer over a candle - same thing. However if you are closing off air intake, you're depriving the fire of air at the source so you can reduce temperature without having to build up gas and snuff it down.

So both will work but ideally, you'll be wanting to control temps from the intake.

Here is why i was confused. Some people said they drilled holes and used magnets over the holes to regulate the temp. I understand that the exhaust is just for release of the smoke/ heat but it also acts as a "draw" so you can also help regulate the temp by opening/closing off exhaust holes. Just wasn't sure what everyone else usually uses and it appears to be the intake to control temp. Thanks guys!

Troy as much as temp control you need to also go by "If the smoke is white the fires right if the smoke is black add some draft" the heat is being generated by the intake draft and rising to find an escape, creating a "through draft" like a hot wind going through the smoker a precise controlled temp is nice when smoking but not as crucial as "controlled smoke" and temp, you could choke the whole thing off to a MINIMUM air intake and have the thing glow hot as hell like a enclosed fireplace insert does, Im with Logicbomb you need the proper amount of airflow you want clean hot air with smoke, when fire is choked off it produces pure carbon monoxide and makes for a shitty tasting meal I always regulate temp at the intake because as a fire burns, the hot gases and vapours will rise up the exhaust. This draws more oxygen into the fire at the intake and I never close off the exhaust.

jim

+2. When you are done cooking something on your smoker, throw a piece of bread on it with a slice of cheese, then shut down the exhaust. Give it a couple of minutes then pull the cheesebread off of the smoker. Would you want that on your meat???? (the cheese will be covered with soot! YUCK!!!)

It's all about the balance. I try to keep my intake and exhaust at about the same opening to get the right amount of heat and good smoke.

Sink

Excellent info guys, it all makes sense now... I especially like the smoke color info, a sure fire way to tell if it's burning right!!

Yep most important Troy.................. it would suck to have someone say "hey this tastes like my exhaust pipe on my car, but man is it cooked through nicely"

I suppose a smoker IS different than a car engine. There it doesn't make sense to work one without doing the other also. Kind of defeats the purpose. Installing an 850 holly instead of the stock 520 didn't make much difference until you opened the exhaust comparably. Then again, you ain't smoking meat in that engine!

Yep! Intake on the smoker is way more important than the exhaust..

mike

good to know. so on my Bar-B-Kettle that has 3 damper lids on the underside of the kettle and 1 damper lid on the top of the lid, i should control it so the 3 bottom vents are say 1/3 of a hole opened and the top one so it's open (9holesx1/3opened=3 open holes, same as top)?

i guess i'll just have to try the bread test and see what it looks like and get the right balance.

Here you go Mikey It's not going to kill ya outside, but it's not the most desirable season for your recipes either


"You can’t see or smell carbon monoxide, but at high levels it can kill a person in minutes. Carbon monoxide (CO) is produced whenever any fuel such as gas, oil, kerosene, wood, or charcoal is burned. If appliances that burn fuel are maintained and used properly, the amount of CO produced is usually not hazardous. However, if appliances are not working properly or are used incorrectly, dangerous levels of CO can result. Hundreds of people die accidentally every year from CO poisoning caused by malfunctioning or improperly used fuel-burning appliances. Even more die from CO produced by idling cars. Fetuses, infants, elderly people, and people with anemia or with a history of heart or respiratory disease can be especially susceptible. Be safe. Practice the DO’s and DON’Ts of carbon monoxide."